Description
A rich and creamy roasted tomato basil soup, bursting with deep roasted flavor, fresh herbs, and a silky finish. Perfect for cozy comfort meals or pairing with grilled cheese.
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 (28 oz) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Arrange Roma tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 1 hour.
3. Heat butter in a Dutch oven over medium-high heat. Sauté onion for 5 minutes, then stir in garlic, thyme, salt, and pepper for 1 minute.
4. Add crushed San Marzano tomatoes, basil, and sugar. Simmer for 10 minutes.
5. Add roasted tomatoes and chicken stock. Simmer for 30 minutes, stirring occasionally.
6. Blend the soup until silky using an immersion blender or regular blender in batches. Return to pot.
7. Stir in heavy cream and adjust seasoning.
8. Optional: Make mini croutons by baking cubed bread tossed with olive oil, garlic, and basil at 400°F for 7 minutes.
9. Serve hot, topped with croutons or fresh basil.
Notes
Fresh Roma tomatoes are ideal for roasting, but other varieties work too.
For vegetarian, use vegetable stock instead of chicken stock.
Half-and-half or whole milk can replace cream for a lighter version.
Soup stores in fridge up to 5 days and freezes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 389mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg