Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings
This Roasted Tomato Basil Soup is total comfort food! It will only take you less than 2 hours to prepare and cook this soup. Don’t wait another minute not knowing how delicious this is. Enjoy!
Ingredients:
2 c chicken stock
2/3 c heavy cream
4 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon fresh thyme, minced
1 yellow onion, diced
3 tablespoons extra virgin olive oil
1 28-ounce can of San Marzano tomatoes crushed
9 Roma tomatoes, sliced lengthwise
1 c basil, fresh, roughly chopped
1 tablespoon sugar
1 teaspoon Kosher salt
½ teaspoon ground black pepper
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Arrange the tomatoes to the bottom of a baking sheet, then cover them with a bit of olive oil, salt, and pepper.
Place the baking sheet in the preheated oven and bake the tomatoes for about an hour.
Remove the tomatoes from the oven and set them aside.
Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of butter and allow it to melt. Put in the onion and sauté for 5 minutes or until soft.
Add the garlic and sauté for about a minute or just until aromatic. Season with salt, pepper, and thyme to taste.
Add sugar, basil, and crushed tomatoes. Cover the pot, then reduce the heat to low and simmer for 10 minutes.
Put in the roasted tomatoes and stock, then simmer for another 30 minutes. Make sure to stir from time to time. Process with an immersion blender until the soup is pureed.
Add the cream and stir until well blended.
Bake the croutons for 7 minutes at 400 degrees F.
Top each serving of the soup with croutons. Enjoy!
Notes:
I highly recommend using Roma tomatoes for this recipe.
Place leftover soup in an airtight container, then put it in the fridge. It can last up to a week or 2 months in the freezer.
Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 190 kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg
Ingredients
- 2 c chicken stock
- 2/3 c heavy cream
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme, minced
- 1 yellow onion, diced
- 3 tablespoons extra virgin olive oil
- 1 28-ounce can of San Marzano tomatoes crushed
- 9 Roma tomatoes, sliced lengthwise
- 1 c basil, fresh, roughly chopped
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Arrange the tomatoes to the bottom of a baking sheet, then cover them with a bit of olive oil, salt, and pepper.
Place the baking sheet in the preheated oven and bake the tomatoes for about an hour.
Remove the tomatoes from the oven and set them aside.
Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of butter and allow it to melt. Put in the onion and sauté for 5 minutes or until soft.
Add the garlic and sauté for about a minute or just until aromatic. Season with salt, pepper, and thyme to taste.
Add sugar, basil, and crushed tomatoes. Cover the pot, then reduce the heat to low and simmer for 10 minutes.
Put in the roasted tomatoes and stock, then simmer for another 30 minutes. Make sure to stir from time to time. Process with an immersion blender until the soup is pureed.
Add the cream and stir until well blended.
Bake the croutons for 7 minutes at 400 degrees F.
Top each serving of the soup with croutons. Enjoy!
Notes
I highly recommend using Roma tomatoes for this recipe. Place leftover soup in an airtight container, then put it in the fridge. It can last up to a week or 2 months in the freezer. Reheat for a few minutes before serving again.
