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.
Nutrition (Per Serving):
- Calories: 190 kcal
- Carbohydrates: 9g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 5g
- Sodium: 389mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 1161IU
- Vitamin C: 13mg
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