Roasted Tomato Basil Soup
The ultimate comfort food, Roasted Tomato Basil Soup combines sweet, roasted tomatoes with fresh basil and a touch of cream for a velvety finish. Perfect for cozy nights in, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight for a nourishing meal!
Equipment
- Large Dutch oven
Ingredients
- 9 pieces Roma tomatoes sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 pieces yellow onion diced
- 4 cloves garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon Kosher salt
- 0.5 teaspoon ground black pepper
- 128 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 0.67 cups heavy cream
Instructions
- Preheat your oven to 375°F. This is the first step to achieving perfectly roasted tomatoes.
- Spread the Roma tomatoes halves on a baking sheet. Drizzle them with olive oil and season with salt and black pepper. This prepping allows the flavors to meld beautifully during roasting.
- Roast the tomatoes for about one hour. They should become caramelized and fragrant. Remove from the oven and set aside. This step is crucial for developing that deep, rich flavor.
- In a large pot or Dutch oven, heat butter and an additional tablespoon of olive oil over medium-high heat. Swirling the pot creates a beautiful base for the soup.
- Add the diced onion and sauté for about five minutes until it becomes translucent and fragrant. This builds the foundation of flavor.
- Next, stir in the minced garlic, thyme, salt, and pepper. Continue to sauté for an additional minute, allowing the aroma to fill your kitchen.
- Pour in the crushed San Marzano tomatoes, along with the roasted tomatoes and fresh basil. Add the sugar to balance the acidity. Lower the heat and let it simmer for about ten minutes, allowing the flavors to meld.
- Using an immersion blender, purée the soup until smooth and creamy. If you don’t have one, carefully transfer the soup to a blender, working in batches if necessary. This creates that silky texture everyone loves.
- Stir in the heavy cream to finish off the soup. It will add a rich, creamy texture that enhances the overall flavor.
- To make mini croutons, cut small pieces of bread into cubes, drizzle with olive oil, and toss with diced garlic and basil. Bake at 400°F for about seven minutes until golden brown. These croutons add a delightful crunch to the soup.
- Serve the Roasted Tomato Basil Soup hot, topped with homemade croutons. Enjoy every comforting spoonful!
Notes
We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work. Thick slices are best. Be sure to cut away any brown spots, especially on the top of the tomato. The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best.
Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil.
Whole milk, or half-and-half can be substituted for the cream, although the soup won't be as silky and the taste not as rich, but will still be delicious.
Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian.
The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.