Description
A rich and comforting roasted tomato basil soup made by roasting fresh Roma tomatoes and blending them with aromatic herbs, sautéed onions, garlic, and a touch of cream for a silky smooth finish. This soup balances the sweetness of roasted tomatoes with fresh basil and a hint of thyme, perfect for a cozy meal any time of the year.
Ingredients
Scale
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet in a single layer, drizzle with 3 tablespoons of extra virgin olive oil, and roast for about 25-30 minutes until they are tender and slightly caramelized, enhancing their natural sweetness.
- Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic, fresh thyme, kosher salt, and black pepper, cooking for another 2 minutes until fragrant.
- Add Tomatoes and Stock: Add the roasted Roma tomatoes and the crushed San Marzano tomatoes from the can into the pot. Pour in 2 cups of chicken stock and stir in 1 tablespoon of sugar to balance acidity. Bring the mixture to a simmer and let it cook gently for about 15-20 minutes to meld the flavors together.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Add Basil and Cream: Stir in the fresh basil and ⅔ cup of heavy cream to the blended soup. Warm the soup gently over low heat for 5 minutes—do not boil once the cream is added—to combine the flavors and achieve a creamy texture.
- Season and Serve: Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with extra fresh basil or a drizzle of olive oil if desired.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian version.
- For a thicker soup, reduce the chicken stock slightly.
- Use fresh San Marzano tomatoes in season instead of canned for a fresher flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup pairs wonderfully with grilled cheese or crusty bread.
Keywords: Roasted tomato basil soup, tomato soup, creamy tomato soup, Italian soup, roasted vegetables, fresh basil soup