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Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe
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★★★★★

5.3 from 30 reviews

A comforting and flavorful Roasted Tomato Basil Soup made with sweet roasted Roma tomatoes, fresh basil, and a creamy finish. Perfect for cozy meals, this soup combines fresh and canned tomatoes, aromatic herbs, and a touch of cream for a rich, velvety texture.

Ingredients

Scale

Tomatoes and Roasting

  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Sauté 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

Soup Ingredients

  • 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

For Mini Croutons (Optional)

  • Small bread pieces, cut into cubes
  • Olive oil
  • Diced garlic
  • Chopped basil

Instructions

  1. Preheat Oven and Roast Tomatoes: Preheat your oven to 375°F (190°C). Arrange the sliced tomatoes cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 1 hour, until softened and slightly caramelized. Remove and set aside.
  2. Sauté Onions and Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant. Then add minced garlic, fresh thyme, salt, and pepper, and sauté for another minute to release their flavors.
  3. Add Tomatoes and Basil: Pour in the crushed San Marzano tomatoes, add fresh basil and sugar. Lower the heat and let the mixture simmer gently for 10 minutes to meld the flavors.
  4. Combine Roasted Tomatoes and Stock: Add the roasted tomatoes you set aside, along with 2 cups of chicken stock. Simmer the soup for 30 minutes, stirring occasionally to prevent sticking and to develop depth in the flavors.
  5. Blend the Soup: Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender or food processor and blend carefully. Return the blended soup to the pot.
  6. Add Cream and Heat Through: Stir in the heavy cream and warm the soup gently over low heat, without boiling, to incorporate the creaminess fully.
  7. Prepare Mini Croutons (Optional): Toss small bread cubes with olive oil, diced garlic, and chopped basil. Bake on a separate baking sheet at 400°F (204°C) for about 7 minutes until crispy and golden.
  8. Serve: Ladle the hot soup into bowls and garnish with the prepared mini croutons. Serve immediately for best taste.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Can be made ahead and reheated gently for convenience.
  • Adjust sugar based on the sweetness/acidity of your tomatoes.
  • Croutons add a nice crunch but can be omitted for a dairy-free or gluten-free diet.
  • Use fresh herbs when possible for maximum flavor.
  • To make it vegan, replace butter and cream with plant-based alternatives.

Nutrition

Keywords: roasted tomato soup, tomato basil soup, creamy tomato soup, homemade tomato soup, Italian soup

Find it online: https://yumwithmia.com/roasted-tomato-basil-soup-recipe/