Description
A comforting and flavorful Roasted Tomato Basil Soup that is perfect for any time of the year. This soup is rich, creamy, and bursting with the delicious flavors of roasted tomatoes, fresh basil, and aromatic herbs.
Ingredients
Units
Scale
For Roasting Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
For Soup:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
- Preheat oven to 375°F: Spread tomato halves on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour.
- Sauté Onion: In a large pot, heat oil or butter, sauté onion for 5 minutes.
- Add Ingredients: Stir in garlic, thyme, salt, and pepper. Add crushed tomatoes, basil, and sugar. Simmer for 10 minutes.
- Simmer: Add stock and roasted tomatoes. Simmer for 30 minutes.
- Purée Soup: Use an immersion blender or transfer to a blender. Return to pot and stir in cream.
- Make Croutons: Toss bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
- Serve: Top soup with croutons and enjoy!
Notes
- Fresh Roma tomatoes are ideal for roasting. Use thick slices and remove any brown spots.
- For dried herbs, adjust quantities accordingly.
- Substitute cream with whole milk or half-and-half for a lighter version.
- Vegetable stock can replace chicken stock for a vegetarian option.
- Soup can be refrigerated for a week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
