Prep Time: 20 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes | Servings: 8 people
So much comfort in a bowl – roasted tomato basil soup has a deep and rich flavour that no other soup can give. The flavours of all the ingredients balance each other to make this luxurious, deep, creamy soup. Serve alongside grilled cheese sandwiches for a wholesome, easy weeknight meal.
Ingredients
9 Roma tomatoes sliced lengthwise
3 tbsp extra virgin olive oil
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 basil fresh, roughly chopped
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream
How to make Roasted Tomato Basil Soup
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a baking sheet, spread the tomato halves and drizzle with olive oil. Sprinkle them with some salt and pepper.
Step 3: Place inside the preheated oven and roast for about an hour. Once done, remove the tomatoes from the oven and set aside.
Step 4: In a large pot or Dutch oven, heat 2 tbsp oil over medium-high heat.
Step 5: Saute the onion for about 5 minutes. Add in the garlic, thyme, salt, and pepper. Saute for a minute more before stirring in the crushed tomatoes followed by basil, then sugar. Adjust the heat to low and simmer for approximately 5 minutes.
Step 6: Pour in the stock and add in the roasted tomatoes. Continue to simmer for 30 minutes more, stirring often.
Step 7: To puree the soup, use an immersion blender or a blender or food processor. Do this in batches and return to the pot. And stir in the cream.
Step 8: For the mini croutons, slice several small pieces of bread in tiny cubes. Drizzle with oil, add diced garlic, and basil. Place in a 400 degrees oven and bake for 7 minutes.
Step 9: Serve the soup with croutons on top. Enjoy!
Notes:
Use any of your preferred tomatoes, slice them thick and remove any brown spots. Make this a day ahead but we prefer making them a few hours before using for the best result.
I prefer fresh thyme and basil but if not available use dried instead. Just reduce the amount to 1 1/2 tsp for thyme and 1/4 cup for dried basil.
Using cream will guarantee a silky, rich-tasting soup but if not available you can use whole milk or half-and-half instead and it’ll still be delicious.
To make this all the way vegetarian, use vegetable stock in place of chicken stock. Store in the fridge for up to a week and 2 months if frozen.
Nutrition Facts:
Calories: 190kcal | 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
- 9 Roma tomatoes sliced lengthwise
- 3 tbsp extra virgin olive oil
- 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 basil fresh, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a baking sheet, spread the tomato halves and drizzle with olive oil. Sprinkle them with some salt and pepper.
Step 3: Place inside the preheated oven and roast for about an hour. Once done, remove the tomatoes from the oven and set aside.
Step 4: In a large pot or Dutch oven, heat 2 tbsp oil over medium-high heat.
Step 5: Saute the onion for about 5 minutes. Add in the garlic, thyme, salt, and pepper. Saute for a minute more before stirring in the crushed tomatoes followed by basil, then sugar. Adjust the heat to low and simmer for approximately 5 minutes.
Step 6: Pour in the stock and add in the roasted tomatoes. Continue to simmer for 30 minutes more, stirring often.
Step 7: To puree the soup, use an immersion blender or a blender or food processor. Do this in batches and return to the pot. And stir in the cream.
Step 8: For the mini croutons, slice several small pieces of bread in tiny cubes. Drizzle with oil, add diced garlic, and basil. Place in a 400 degrees oven and bake for 7 minutes.
Step 9: Serve the soup with croutons on top. Enjoy!
Notes:
Use any of your preferred tomatoes, slice them thick and remove any brown spots. Make this a day ahead but we prefer making them a few hours before using for the best result.
I prefer fresh thyme and basil but if not available use dried instead. Just reduce the amount to 1 1/2 tsp for thyme and 1/4 cup for dried basil.
Using cream will guarantee a silky, rich-tasting soup but if not available you can use whole milk or half-and-half instead and it'll still be delicious.
To make this all the way vegetarian, use vegetable stock in place of chicken stock. Store in the fridge for up to a week and 2 months if frozen.
