Description
This Roasted Tomato Basil Soup is a rich and comforting blend of roasted Roma tomatoes, fresh basil, and a hint of thyme, simmered to perfection and finished with a touch of cream. The roasting process intensifies the tomato flavor, creating a deep, savory base for this classic soup. Perfectly paired with homemade mini basil-garlic croutons, it’s a delightful dish ideal for cozy dinners or entertaining guests.
Ingredients
Vegetables and Herbs
- 9 Roma tomatoes (sliced lengthwise)
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh thyme (minced)
- 1 cup fresh basil (roughly chopped)
Pantry Staples
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 tbsp sugar
- 1 28 oz. can San Marzano tomatoes (crushed)
- 2 cups chicken stock
Dairy
- 2/3 cup heavy cream
For Mini Croutons
- Small pieces of bread (quantity as needed)
- Little oil (for coating)
- Diced garlic (to taste)
- Basil (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F to get it ready for roasting the tomatoes.
- Prepare Tomatoes: Spread the tomato halves evenly on a baking sheet. Drizzle them with extra virgin olive oil, then sprinkle with Kosher salt and ground black pepper to season.
- Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 1 hour to caramelize and deepen their flavor. Once done, remove and set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, salt, and pepper. Continue sautéing for another minute until fragrant.
- Add Tomatoes and Basil: Pour in the canned crushed San Marzano tomatoes along with the fresh basil and sugar. Lower the heat and let the mixture simmer gently for about 10 minutes to meld the flavors.
- Combine and Simmer: Add the chicken stock and the roasted tomatoes to the pot. Allow the soup to simmer for 30 minutes, stirring occasionally to prevent sticking and to combine flavors fully.
- Blend the Soup: Use an immersion blender directly in the pot to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor for puréeing. Return the blended soup to the pot.
- Finish with Cream: Stir in the heavy cream to enrich the soup and give it a velvety texture. Heat through gently without boiling.
- Make Mini Croutons: Cut small pieces of bread into cubes, toss with a little oil, diced garlic, and basil. Bake at 400°F for about 7 minutes until golden and crispy. These croutons add a delicious crunchy topping.
- Serve: Ladle the soup into bowls and top with the mini basil-garlic croutons. Serve immediately and enjoy your flavorful roasted tomato basil soup!
Notes
- You can substitute vegetable stock for chicken stock to make this soup vegetarian.
- For a vegan version, replace butter with olive oil and use coconut cream or omit the cream altogether.
- Adjust salt and pepper to taste, especially if using salted stock or broth.
- The roasting step can be done in advance to save time on cooking day.
- If you prefer a chunkier texture, blend only half the soup and leave some tomatoes and onions whole.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
