Description
Rich and creamy Roasted Tomato Basil Soup made with oven-roasted Roma tomatoes, crushed San Marzano tomatoes, fresh basil, garlic, thyme, chicken stock, and heavy cream. Serve it with grilled cheese or homemade garlic-basil croutons.
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1 can (28 ounces) crushed San Marzano tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon granulated sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
- Small bread cubes, for optional croutons
- Extra minced garlic, basil, and olive oil, for optional croutons
Instructions
- Preheat the oven to 375°F.
- Arrange the Roma tomato halves cut side up in a single layer on a rimmed baking sheet.
- Drizzle the tomatoes with about 1 tablespoon olive oil and season with some of the salt and black pepper.
- Roast the tomatoes for 1 hour, until softened and browned around the edges.
- Remove the tomatoes from the oven and reserve all juices from the baking sheet.
- Heat the remaining olive oil and butter in a large Dutch oven over medium-high heat.
- Add the diced onion and sauté for about 5 minutes, stirring often, until softened.
- Add the garlic, thyme, remaining salt, and black pepper, then cook for 1 minute.
- Stir in the crushed San Marzano tomatoes, fresh basil, and sugar.
- Reduce the heat and simmer for 10 minutes.
- Add the chicken stock, roasted tomatoes, and reserved tomato juices.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Remove the pot from the heat and purée the soup with an immersion blender until smooth.
- Alternatively, blend the soup carefully in small batches and return it to the pot.
- Stir in the heavy cream and warm gently over low heat without boiling.
- For optional croutons, toss small bread cubes with olive oil, minced garlic, and basil.
- Bake the croutons at 400°F for about 7 minutes, until crisp and golden.
- Ladle the soup into bowls, top with croutons, and serve immediately.
Notes
- Use ripe Roma tomatoes for concentrated tomato flavor and a smooth texture.
- Replace the chicken stock with vegetable stock for a vegetarian version.
- Do not fill a countertop blender completely when blending hot soup.
- Vent the blender lid carefully so steam can escape.
- Do not boil the soup after adding the heavy cream.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the soup for up to 3 months, preferably before adding the cream.
- Reheat gently over medium-low heat and stir often.
- Nutrition values are estimated per serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8
- Sodium: 520
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
- Cholesterol: 30