Can I use different tomatoes for Roasted Tomato Basil Soup?

Yes. Roma tomatoes work especially well because their dense flesh roasts without releasing too much water. However, plum tomatoes, vine tomatoes, heirloom tomatoes, or ripe garden tomatoes also work. Cut large tomatoes into thick wedges and roast them until tender and caramelized. If you use juicier varieties, allow extra roasting time so the moisture can evaporate and the flavor can concentrate.

How can I make Roasted Tomato Basil Soup vegetarian?

Replace the chicken stock with vegetable stock or a mild vegetable broth. Choose a lower-sodium option with a simple flavor so it does not overpower the tomatoes and basil. The butter and heavy cream already fit a vegetarian diet. For a dairy-free version, use olive oil instead of butter and replace the heavy cream with unsweetened cashew cream or full-fat coconut milk.

Can I make Roasted Tomato Basil Soup without an immersion blender?

Yes. Let the soup cool for several minutes, then transfer it to a countertop blender in small batches. Fill the blender no more than halfway because hot liquid expands. Remove the center cap from the lid, cover the opening loosely with a folded kitchen towel, and begin blending at low speed. You may also use a food processor, although the texture may be slightly less smooth.

Roasted Tomato Basil Soup: 7 Easy Flavor Secrets

Description

Creamy Roasted Tomato Basil Soup made with oven-roasted Roma tomatoes, San Marzano tomatoes, fresh basil, garlic, thyme, and heavy cream. Serve it with grilled cheese or crisp garlic-basil croutons for a comforting lunch or dinner.

Ingredients

9 Roma tomatoes, sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
1 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
1 28-ounce can crushed San Marzano tomatoes
1 cup fresh basil, roughly chopped
1 tablespoon granulated sugar
2 cups chicken stock
2/3 cup heavy cream
Bread cubes, for optional croutons
Olive oil, garlic, and chopped basil, for optional croutons

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Instructions

Preheat the oven to 375°F.
Arrange the Roma tomato halves cut side up on a large rimmed baking sheet.
Drizzle the tomatoes with about 2 tablespoons olive oil and season with part of the salt and black pepper.
Roast the tomatoes for 1 hour, until tender and caramelized around the edges. Reserve the tomatoes and their juices.
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion and cook for about 5 minutes, stirring often, until softened.
Add the garlic, thyme, remaining salt, and black pepper. Cook for 1 minute.
Stir in the crushed San Marzano tomatoes, fresh basil, and sugar.
Reduce the heat and simmer for 10 minutes.
Pour in the chicken stock, then add the roasted tomatoes and their juices.
Simmer uncovered for 30 minutes, stirring occasionally.
Remove the pot from the heat and blend with an immersion blender until smooth.
Alternatively, cool the soup briefly and purée it carefully in small batches in a countertop blender or food processor.
Return the soup to low heat and stir in the heavy cream.
Warm gently without boiling, then taste and adjust the seasoning.
For optional croutons, toss small bread cubes with olive oil, minced garlic, and chopped basil.
Bake the croutons at 400°F for about 7 minutes, until crisp and golden.
Serve the soup hot with croutons, fresh basil, cracked pepper, or a swirl of cream.

Notes

Roma tomatoes work especially well, although other ripe tomatoes may be used.
Cut larger or juicier tomatoes into thick pieces and roast them until their moisture concentrates.
The roasted tomatoes may be prepared up to 1 day in advance and refrigerated.
For dried herbs, use about 1 1/2 teaspoons dried thyme and up to 1/4 cup dried basil.
Whole milk or half-and-half may replace the heavy cream, although the soup will taste lighter.
Replace the chicken stock with vegetable stock for a vegetarian version.
Cool leftovers before refrigerating them in an airtight container for up to 1 week.
Freeze the cooled soup in airtight containers for up to 2 months.
Reheat gently over low heat and avoid boiling after the cream has been added.
Use caution when blending hot soup in a countertop blender. Work in small batches and vent the lid.

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: 5
Sodium: 389
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 9
Fiber: 1
Protein: 3
Cholesterol: 37