Description
This rich and comforting Roasted Tomato Basil Soup is perfect for cozy evenings. Roasting the tomatoes adds a deep, caramelized flavor, making it the perfect pairing for crispy grilled cheese sandwiches or homemade croutons.
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
- 1/2 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 (substitute with vegetable stock for vegetarian)
- 2/3 cup heavy cream
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). -
Roast the Tomatoes:
Spread the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 1 hour until softened and slightly caramelized. Set aside. -
Sauté the Aromatics:
Heat the butter in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in garlic, thyme, salt, and pepper, and cook for 1 minute until fragrant. -
Add the Tomatoes and Basil:
Add the roasted tomatoes, crushed San Marzano tomatoes, chopped basil, and sugar to the pot. Stir well. Lower the heat and simmer for 10 minutes. -
Simmer with Stock:
Pour in the chicken stock and add the roasted tomatoes to the pot. Simmer for an additional 30 minutes, stirring occasionally. -
Blend the Soup:
Use an immersion blender to purée the soup directly in the pot. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return to the pot. -
Add Cream and Serve:
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Serve hot, topped with optional homemade croutons or alongside a grilled cheese sandwich.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- To make it vegetarian, use vegetable stock instead of chicken stock.
- Add a pinch of red pepper flakes for a subtle spicy kick.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 190kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 27mg