Description
This Roasted Tomato Basil Soup is a comforting and flavorful recipe perfect for any season. Featuring oven-roasted Roma tomatoes and fresh basil, it combines the deep, sweet flavors of roasted veggies with creamy richness for a deliciously smooth and hearty soup. Ideal as a warming lunch or a starter for dinner, this soup balances bright acidity with savory herbs and a touch of sweetness.
Ingredients
Scale
Vegetables and Herbs
- 9 Roma tomatoes, sliced lengthwise
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 cup fresh basil, roughly chopped
Oils and Fats
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2/3 cup heavy cream
Pantry Ingredients
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 (28 oz.) can San Marzano tomatoes, crushed
- 1 tbsp sugar
- 2 cups chicken stock (or vegetable stock for a vegetarian version)
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet and drizzle with 2 tablespoons of extra virgin olive oil. Roast in the oven for about 40 minutes until the tomatoes are caramelized and tender, enhancing their natural sweetness.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant but not browned.
- Add Tomatoes and Seasonings: Add the roasted Roma tomatoes along with their juices to the pot. Then pour in the canned San Marzano crushed tomatoes. Stir in the kosher salt, black pepper, and sugar to balance acidity.
- Simmer the Soup: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Let it cook gently for 20 minutes, allowing all flavors to meld together.
- Add Fresh Basil and Blend: Stir in the chopped fresh basil. Use an immersion blender to puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until smooth.
- Finish with Cream: Return the blended soup to the pot if needed and stir in the heavy cream. Warm the soup gently over low heat for 5 minutes, making sure not to boil after adding the cream to maintain its luscious texture.
- Serve: Taste and adjust seasoning with more salt or pepper if necessary. Serve hot with crusty bread or a grilled cheese sandwich for a classic pairing.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Roasting the tomatoes enhances their sweetness and depth of flavor, but you can skip this step for a quicker meal though at the cost of some flavor complexity.
- To make this soup vegan, substitute butter with olive oil and heavy cream with coconut cream or a plant-based alternative.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
