Description
Roasted Tomato Basil Soup is the coziest comfort dish that warms you from the inside out. By roasting the tomatoes, you unlock a rich, caramelized depth of flavor that no store-bought soup can match. Add in fresh basil and a swirl of cream, and you have a velvety, irresistible bowl of goodness.
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
- 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 (or vegetable stock for vegetarian)
- ⅔ cup heavy cream
Instructions
- Preheat your oven to 375°F. Arrange the sliced Roma tomatoes on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for 1 hour until caramelized and slightly shriveled. Remove and set aside.
- In a large Dutch oven or soup pot, heat butter over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Stir in garlic, thyme, salt, and pepper, cooking for an additional minute until fragrant.
- Pour in the crushed San Marzano tomatoes, fresh basil, and sugar. Reduce heat and simmer for about 10 minutes to meld flavors.
- Stir in the roasted tomatoes and chicken stock. Simmer gently for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup directly in the pot. Alternatively, blend in batches using a countertop blender. Return the soup to the pot once smooth.
- Gently stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed.
- Optional: Cube some bread, toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until golden and crispy. Scatter on top of each bowl before serving.
Notes
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Roast the tomatoes a day in advance for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 389mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: tomato soup, basil, roasted tomato, creamy soup, comfort food