Description
This Roasted Tomato Basil Soup is a comforting, creamy classic that highlights the deep, rich flavors of oven-roasted Roma tomatoes and fresh basil. Perfectly balanced with a touch of cream and aromatic herbs, this soup is easy to prepare and ideal for any season, offering a warm, savory bowl of freshness enhanced by homemade croutons.
Ingredients
Vegetables and Herbs
- 9 Roma tomatoes, sliced lengthwise
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 cup fresh basil, roughly chopped
Pantry and Dairy
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
For Croutons
- Bread cubes (quantity as desired for topping)
- Olive oil (to coat bread cubes)
- Minced garlic (to taste)
- Chopped basil (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- Roast Tomatoes: Spread the sliced Roma tomatoes on a baking sheet. Drizzle them with olive oil and sprinkle with Kosher salt and ground black pepper. Roast in the oven for about 1 hour until the tomatoes are tender and slightly caramelized.
- Sauté Onion: In a large pot, heat the unsalted butter or olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent and fragrant.
- Add Aromatics and Tomatoes: Stir in the minced garlic, fresh thyme, salt, and pepper. Then add the canned crushed San Marzano tomatoes, fresh basil, and sugar. Let the mixture simmer gently for 10 minutes to blend flavors.
- Add Stock and Roasted Tomatoes: Pour in the chicken stock and add the roasted Roma tomatoes. Bring the soup to a simmer and cook for an additional 30 minutes to meld the flavors.
- Purée Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender to purée until smooth. Return the soup to the pot and stir in the heavy cream to add richness.
- Make Croutons: Toss bread cubes with olive oil, minced garlic, and chopped basil. Spread them on a separate baking sheet and bake in a preheated 400°F (205°C) oven for about 7 minutes, or until golden and crisp.
- Serve: Ladle the creamy soup into bowls and top each with a handful of the fresh homemade croutons. Enjoy the comforting, flavorful Roasted Tomato Basil Soup!
Notes
- You can substitute vegetable stock to make the soup vegetarian.
- Adjust the amount of sugar depending on the sweetness of your tomatoes.
- For a vegan version, omit the cream and butter or substitute with plant-based alternatives.
- Homemade croutons add crunch and flavor but can be omitted for a smoother soup.
- Use an immersion blender for easier puréeing and less cleanup.
