Recipe Card
Roasted Tomato Basil Soup
Ingredients
- 9Roma tomatoes (sliced – These tomatoes provide the sweet foundation for the soup. Their lower moisture content makes them ideal for roasting.)
- 3 tbspextra virgin olive oil – This oil adds healthy fat and richness (enhancing the flavors of the roasted tomatoes.)
- 2 tbspunsalted butter – Butter adds a creaminess that balances the acidity of the tomatoes.
- 1diced yellow onion – Onions add sweetness and depth (making the soup more complex in flavor.)
- 4minced garlic cloves – Garlic infuses the soup with warmth and aroma (elevating its taste profile.)
- 1 tbspfresh thyme – Thyme adds an earthy (herbal note that beautifully complements the tomatoes.)
- 1 tspKosher salt – Salt enhances flavors and balances the sweetness of the tomatoes.
- ½ tspblack pepper – Pepper adds a hint of spice and rounds out the overall flavor.
- 1can (28 oz crushed San Marzano tomatoes – These tomatoes are prized for their rich flavor and low acidity, perfect for soup.)
- 1 cuproughly chopped fresh basil – Basil brings freshness and brightness (a classic pairing with tomatoes.)
- 1 tbspsugar – A small amount of sugar helps to cut through the acidity of the tomatoes.
- 2 cupschicken stock – Chicken stock adds depth and umami flavor; feel free to substitute vegetable stock for a vegetarian option.
- 2/3 cupheavy cream – Cream adds richness and a velvety texture to the soup.
Instructions
- 1
Preheat the oven: Set your oven to 375°F (190°C). This temperature is ideal for roasting tomatoes, allowing their flavors to intensify.
- 2
Prepare the tomatoes: Slice 9 Roma tomatoes in half and place them in a baking dish. Drizzle with 3 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon of Kosher salt and ½ teaspoon of black pepper. Toss to coat evenly, ensuring all halves are seasoned.
- 3
Roast the tomatoes: Roast the tomatoes in the preheated oven for about 1 hour. They should become tender and caramelized, drawing out their natural sweetness.
- 4
Sauté the base: In a large pot, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes, or until the onion becomes translucent.
- 5
Add the garlic and herbs: Stir in 4 minced garlic cloves, 1 tablespoon of fresh thyme, 1 teaspoon of Kosher salt, and ½ teaspoon of black pepper. Sauté for another minute, allowing the garlic to become fragrant.
- 6
Combine the tomatoes: Add 1 can (28 oz) of crushed San Marzano tomatoes, 1 cup of fresh basil, and 1 tablespoon of sugar to the pot. Stir well to combine and let it simmer for about 10 minutes to meld the flavors.
- 7
Add the roasted tomatoes: Once the hour is up, remove the roasted tomatoes from the oven and add them, along with all the juices, to the tomato mixture. Pour in 2 cups of chicken stock and bring the soup to a gentle simmer. Let it simmer for about 30 minutes, allowing the flavors to develop.
- 8
Purée the soup: Once the soup has simmered, use an immersion blender to purée the soup until it reaches your desired smoothness. If you prefer a chunkier texture, blend it less.
- 9
Add the cream: Stir in 2/3 cup of heavy cream for a rich, velvety finish. Let it heat gently for a few minutes before serving.
- 10
Serve hot: Ladle the soup into bowls and top with homemade croutons made from cubed bread baked with olive oil, garlic, and basil.