Description
This Roasted Tomato Basil Soup is a rich and comforting dish featuring slow-roasted Roma tomatoes enhanced with fresh basil, garlic, and thyme. Roasting the tomatoes intensifies their natural sweetness, while the addition of San Marzano canned tomatoes and cream creates a smooth, velvety texture. Perfect for a cozy meal, this soup is served with homemade garlic basil croutons for an added crunch.
Ingredients
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ½ tsp ground black pepper
Soup Base
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 tsp Kosher salt
- ½ 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
- 2/3 cup heavy cream
Mini Croutons
- Small pieces of bread, cut into small cubes
- Olive oil, for tossing
- Diced garlic
- Chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- Prepare Tomatoes: Spread the sliced Roma tomatoes cut side up on a baking sheet. Drizzle them evenly with the 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 until they are tender and caramelized. Remove from the oven and set aside to cool slightly.
- Sauté Aromatics: Heat 2 tablespoons of unsalted butter (or olive oil) in a large pot or Dutch oven 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 minced garlic, fresh thyme, salt, and pepper. Continue to sauté for another minute until fragrant.
- Add Tomatoes and Simmer: Pour in the crushed San Marzano tomatoes, add roughly chopped basil, and sprinkle in the sugar to balance acidity. Reduce the heat and simmer this mixture gently for about 10 minutes to meld flavors.
- Add Stock and Roasted Tomatoes: Add the chicken stock along with the roasted tomatoes to the pot. Simmer everything together for 30 minutes, stirring occasionally to prevent sticking and to blend the flavors well.
- Blend Soup: Use an immersion blender carefully to purée the soup directly in the pot until smooth and velvety. If using a blender or food processor, blend the soup in batches to avoid overflow. Return the blended soup to the pot.
- Finish with Cream: Stir in the heavy cream to give the soup a rich and creamy finish. Warm through gently but do not boil.
- Prepare Mini Croutons: Toss bread cubes with olive oil, diced garlic, and chopped basil. Spread on a baking sheet and bake in a 400°F (204°C) oven for about 7 minutes until golden and crisp.
- Serve: Ladle the soup into bowls and garnish with the freshly baked garlic basil croutons. Serve immediately while hot for the best experience.
Notes
- Use ripe Roma tomatoes for the best roasting flavor and sweetness.
- The sugar balances the acidity of the tomatoes for a smooth taste.
- Homemade croutons add a delicious crunchy contrast, but store-bought can be used as a shortcut.
- To make this soup vegetarian, substitute chicken stock with vegetable stock.
- Adjust seasoning after blending to taste, as flavors develop during cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
