Description
This Roasted Tomato Basil Soup is a perfect bowl of comfort for any cozy evening. The rich flavors of caramelized roasted tomatoes blend with fresh basil for a delicious, smooth soup that pairs perfectly with grilled cheese sandwiches.
Ingredients
Scale
- 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 (28 oz.) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock (or vegetable stock for a vegetarian version)
- 2/3 cup heavy cream
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Roast the Tomatoes:
Spread the halved Roma tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 1 hour until softened and slightly caramelized. Set aside. - Sauté the Aromatics:
In a large Dutch oven or soup pot, melt the butter over medium-high heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in garlic, fresh thyme, salt, and pepper, and cook for an additional 1 minute until fragrant. - Add the Tomatoes and Basil:
Add the roasted tomatoes, crushed San Marzano tomatoes, chopped basil, and sugar to the pot. Stir well to combine.
Lower the heat and simmer for 10 minutes, allowing the flavors to meld together. - Simmer with Stock:
Pour in the chicken stock and bring the soup to a simmer. Let it simmer for an additional 30 minutes, stirring occasionally. - Blend the Soup:
Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot. - Add Cream and Serve:
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Serve hot with optional homemade croutons or alongside a grilled cheese sandwich.
Notes
- Vegan/Vegetarian Option: Use vegetable stock and substitute heavy cream with coconut cream or a plant-based alternative.
- Storage: Store leftovers in an airtight container for up to 4-5 days in the refrigerator.
- Freezing: This soup freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight and reheat gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 10g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg