Description
This Roasted Tomato Basil Soup delivers deep roasted flavor, creamy richness, and fresh herb aroma for a satisfying bowl every time.
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
1/2 tsp ground black pepper
1 can (28 oz) San Marzano tomatoes, crushed
1 cup fresh basil, roughly chopped
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Spread tomato halves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
3. Roast tomatoes for 1 hour. Remove and set aside.
4. Heat butter in a large pot over medium-high heat.
5. Add onion and sauté for 5 minutes.
6. Stir in garlic, thyme, salt, and pepper; cook 1 minute.
7. Add crushed tomatoes, basil, and sugar. Simmer 10 minutes.
8. Add stock and roasted tomatoes. Simmer 30 minutes.
9. Purée with immersion blender or in batches using a blender. Return to pot.
10. Stir in cream.
11. For croutons, bake cubed bread with oil, garlic, and basil at 400°F for 7 minutes.
12. Serve soup topped with croutons.
Notes
Roma tomatoes roast well, but most varieties work with thick slices.
Fresh herbs give the best flavor; reduce amounts if using dried.
Whole milk or half-and-half may replace cream for a lighter finish.
Use vegetable stock for a vegetarian version.
Stores up to 1 week refrigerated or 2 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 8
- Sodium: 420
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 4
- Cholesterol: 30