Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate comfort food, bursting with deep, rich flavors thanks to perfectly roasted tomatoes. Creamy, aromatic, and perfect alongside a classic grilled cheese sandwich!

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
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 option)
⅔ cup heavy cream

Instructions:

Roast the Tomatoes:
- Preheat your oven to 375°F (190°C).
- Arrange the tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
- Roast for 1 hour until softened and caramelized. Set aside.
Sauté the Aromatics:
- In a large Dutch oven or soup pot, heat the butter over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the garlic, thyme, salt, and pepper. Sauté for 1 more minute until fragrant.
Simmer the Soup:
- Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Stir well.
- Lower the heat and let simmer for 10 minutes.
Combine and Simmer Again:
- Add the roasted tomatoes and chicken stock to the pot. Stir to combine, then simmer for 30 minutes, stirring occasionally.
Blend the Soup:
- Use an immersion blender to carefully purée the soup in the pot until smooth. Alternatively, transfer the soup in batches to a blender or food processor, blend until smooth, and return it to the pot.
Finish with Cream:
- Stir in the heavy cream for a silky, rich texture. Simmer for 2-3 more minutes, then remove from heat.
Serve:
- Ladle the soup into bowls and garnish with croutons, fresh basil, or a drizzle of cream if desired. Serve hot alongside grilled cheese or crusty bread!

Optional Mini Croutons:

Cube bread into small pieces and toss with olive oil, minced garlic, and basil.
Bake at 400°F (200°C) for about 7 minutes until golden and crispy.

Notes:

Tomatoes: Fresh Roma tomatoes work best for roasting. Thick slices are ideal. If needed, you can prepare roasted tomatoes up to 1 day in advance.
Herbs: Fresh thyme and basil are preferred for maximum flavor, but if using dried herbs, reduce thyme to 1 ½ teaspoons and basil to ¼ cup.
Cream Substitute: For a lighter option, use whole milk or half-and-half instead of heavy cream. The soup won’t be as silky but will still taste great.
Vegetarian Version: Use vegetable stock instead of chicken stock for a 100% vegetarian soup.
Storage: The soup keeps well in the fridge for up to 1 week and freezes beautifully for up to 2 months.