Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish perfect for any time of the year. The rich, velvety texture combined with the aromatic basil and roasted tomatoes make this soup a standout favorite.
Ingredients
Units
Scale
Roasted Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Soup Base:
- 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: Preheat the oven to 375°F.
- Roast tomatoes: Place tomato halves on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour.
- Cook soup base: In a large pot, heat oil or butter, sauté onion, garlic, thyme, salt, and pepper. Add crushed tomatoes, basil, and sugar. Simmer for 10 minutes. Add stock and roasted tomatoes, simmer for 30 minutes.
- Purée soup: Use an immersion blender to purée the soup. Stir in cream.
- Make croutons: Cut bread into cubes, add oil, garlic, and basil. Bake at 400°F for 7 minutes.
- Serve: Ladle soup into bowls, top with croutons, and serve hot.
Notes
- Use fresh Roma tomatoes for best results.
- Roasted tomatoes can be made a day ahead.
- Substitute milk for cream for a lighter version.
- Vegetable stock can replace chicken stock for a vegetarian option.
- Soup can be stored in the fridge for up to 1 week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
