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Roasted Tomato Basil Soup

A bowl of roasted tomato basil soup topped with croutons, served with toasted bread.
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This Roasted Tomato Basil Soup is a creamy, comforting dish made with oven-roasted Roma tomatoes, fresh basil, garlic, and a touch of cream for the perfect blend of deep flavor and silky texture.

Ingredients

Scale
  • 9 Roma tomatoes, sliced lengthwise
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter (or olive oil)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 (28 oz) can crushed San Marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock (or vegetable broth for vegetarian)
  • 2/3 cup heavy cream

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with foil.
  2. Arrange sliced Roma tomatoes on the sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast for 1 hour until tender and slightly charred. Set aside.
  4. In a large pot or Dutch oven, heat butter or olive oil over medium-high heat.
  5. Sauté diced onions until translucent, about 5 minutes.
  6. Add garlic and thyme; cook for 1 more minute.
  7. Stir in crushed tomatoes, fresh basil, and sugar. Simmer for 10 minutes.
  8. Add the roasted tomatoes and stock. Simmer on low for 20–30 minutes.
  9. Use an immersion blender or transfer to a blender in batches to purée to desired consistency.
  10. Stir in heavy cream and adjust seasoning to taste. Serve hot.

Notes

  • You can make the roasted tomatoes up to 24 hours in advance and store in the fridge.
  • Substitute half-and-half or whole milk for a lighter version.
  • Use vegetable broth to make the soup vegetarian.
  • Soup can be frozen (preferably before adding cream) for up to 2 months.
  • Top with homemade croutons or a drizzle of olive oil before serving.

Nutrition

Find it online: https://recipeeasily.com/roasted-tomato-basil-soup-recipe/