Roasted Tomato Basil Soup

Indulge in the warm, inviting embrace of homemade Roasted Tomato Basil Soup, a dish that brings comfort and joy to any mealtime. The rich, sweet flavor of roasted Roma tomatoes combined with the freshness of basil creates a harmonious blend that delights the palate. Perfectly paired with a crispy grilled cheese sandwich, this soup is not only delicious but also easy to prepare, making it an ideal choice for busy weeknights or leisurely weekend brunches. In this article, you will learn about the origins of this recipe, how to select the best ingredients, step-by-step instructions for preparation, and tips for creating delicious variations of this classic dish.

Understanding the Recipe

The roots of Roasted Tomato Basil Soup can be traced back to traditional Italian cuisine, where tomatoes are celebrated for their vibrant flavor and versatility. This comforting dish is reminiscent of sun-soaked summer days, making it a favorite for those seeking a taste of nostalgia. The process of roasting the tomatoes intensifies their natural sweetness and creates a rich depth of flavor that is both satisfying and aromatic. With each spoonful, you are not only enjoying a culinary delight but also embracing a tradition that emphasizes the beauty of simple, fresh ingredients. Whether served at a cozy family gathering or as a delightful lunch on a rainy day, this soup is bound to evoke memories of home and warmth.

Ingredient Breakdown

To create a deliciously rich Roasted Tomato Basil Soup, you’ll need the following ingredients:

• 9 Roma tomatoes, sliced – These tomatoes provide the sweet foundation for the soup. Their lower moisture content makes them ideal for roasting.
• 3 tbsp extra virgin olive oil – This oil adds healthy fat and richness, enhancing the flavors of the roasted tomatoes.
• 2 tbsp unsalted butter – Butter adds a creaminess that balances the acidity of the tomatoes.
• 1 diced yellow onion – Onions add sweetness and depth, making the soup more complex in flavor.
• 4 minced garlic cloves – Garlic infuses the soup with warmth and aroma, elevating its taste profile.
• 1 tbsp fresh thyme – Thyme adds an earthy, herbal note that beautifully complements the tomatoes.
• 1 tsp Kosher salt – Salt enhances flavors and balances the sweetness of the tomatoes.
• ½ tsp black pepper – Pepper adds a hint of spice and rounds out the overall flavor.
• 1 can (28 oz) crushed San Marzano tomatoes – These tomatoes are prized for their rich flavor and low acidity, perfect for soup.
• 1 cup roughly chopped fresh basil – Basil brings freshness and brightness, a classic pairing with tomatoes.
• 1 tbsp sugar – A small amount of sugar helps to cut through the acidity of the tomatoes.
• 2 cups chicken stock – Chicken stock adds depth and umami flavor; feel free to substitute vegetable stock for a vegetarian option.
• 2/3 cup heavy cream – Cream adds richness and a velvety texture to the soup.

Using high-quality ingredients is key to achieving a rich flavor. Fresh tomatoes and herbs will elevate your soup significantly. For those with dietary restrictions, consider using vegetable stock in place of chicken stock and coconut cream for a dairy-free version. This flexibility allows everyone to enjoy a comforting bowl of Roasted Tomato Basil Soup!

Step-by-Step 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.

Variations and Customizations

Roasted Tomato Basil Soup is a wonderful canvas for experimentation. Here are some ways you can customize the recipe:

• Vegetarian option: Instead of chicken stock, use vegetable stock to make the soup vegetarian-friendly. You can also skip the cream and use coconut cream for a dairy-free alternative.
• Herb variations: Experiment with other herbs such as oregano or parsley for different flavor profiles. Adding a pinch of red pepper flakes can make the soup a little spicy.
• Enhanced nutrition: Add finely chopped vegetables like carrots or celery during the sautéing step to boost the nutritional value without altering the flavor significantly.
• Flavor twists: For a Mediterranean twist, consider adding feta cheese on top when serving or blending in a tablespoon of pesto for a burst of additional flavor.

Serving Suggestions

Presenting your Roasted Tomato Basil Soup can elevate the dining experience. Here are some suggestions:

• Garnishes: A sprinkle of fresh basil or a swirl of cream can add a beautiful finishing touch to each bowl.
• Sides: Pair the soup with classic grilled cheese sandwiches or crusty sourdough bread for dipping, a perfect match for the rich, flavorful soup.
• Beverages: Consider serving with a chilled white wine or a light beer to complement the tomato’s acidity.
• Occasions: This soup shines at cozy family dinners, holiday gatherings, or casual lunches with friends. Its hearty nature makes it an excellent choice year-round.

Tips for Success

To achieve the best results with your Roasted Tomato Basil Soup, keep these tips in mind:

• Fresh Ingredients: Always opt for fresh tomatoes and herbs for the most robust flavors. They make a significant difference in the outcome of the dish.
• Roasting Time: Be patient with the roasting process; well-roasted tomatoes will provide a sweeter, more concentrated flavor.
• Storage: Leftover soup can be refrigerated for up to a week. To freeze, let the soup cool completely, then store in airtight containers for up to two months.
• Reheating: Reheat gently on the stovetop over low heat to prevent splitting, especially if you’ve added cream.

FAQs

Here are some frequently asked questions regarding Roasted Tomato Basil Soup:

• Can I substitute the heavy cream? Absolutely! To make the soup lighter, you can use half-and-half or a dairy-free alternative like coconut cream.
• Is there an alternative cooking method? Yes, if you prefer, you can cook the entire soup in a slow cooker. Just roast the tomatoes in the oven first, then combine everything in the slow cooker for 4-6 hours on low.
• What can I serve with this soup? Besides grilled cheese, this soup pairs well with a simple side salad or garlic bread.
• Can I make this soup ahead of time? Yes, this soup actually tastes better the next day, as the flavors have time to meld together.

Conclusion

Roasted Tomato Basil Soup is not just a dish; it is a celebration of flavors and comfort that can warm your heart and soul. With its easy preparation and delightful taste, it’s sure to become a staple in your kitchen. Now that you have all the knowledge from ingredient selection to serving suggestions, it’s time to don your apron and start cooking. Try this recipe, share your experience, and invite friends and family to savor this delightful meal together!

Roasted Tomato Basil Soup

---

• Author: Alyssa

Print Recipe

Pin Recipe

Description

Warm up with roasted tomato basil soup—rich, flavorful, and made with fresh tomatoes and basil for a comforting bowl of goodness.

---

Ingredients

Scale 1x2x3x

• 9 Roma tomatoes, sliced – These tomatoes provide the sweet foundation for the soup. Their lower moisture content makes them ideal for roasting.
• 3 tbsp extra virgin olive oil – This oil adds healthy fat and richness, enhancing the flavors of the roasted tomatoes.
• 2 tbsp unsalted butter – Butter adds a creaminess that balances the acidity of the tomatoes.
• 1 diced yellow onion – Onions add sweetness and depth, making the soup more complex in flavor.
• 4 minced garlic cloves – Garlic infuses the soup with warmth and aroma, elevating its taste profile.
• 1 tbsp fresh thyme – Thyme adds an earthy, herbal note that beautifully complements the tomatoes.
• 1 tsp Kosher salt – Salt enhances flavors and balances the sweetness of the tomatoes.
• ½ tsp black pepper – Pepper adds a hint of spice and rounds out the overall flavor.
• 1 can (28 oz) crushed San Marzano tomatoes – These tomatoes are prized for their rich flavor and low acidity, perfect for soup.
• 1 cup roughly chopped fresh basil – Basil brings freshness and brightness, a classic pairing with tomatoes.
• 1 tbsp sugar – A small amount of sugar helps to cut through the acidity of the tomatoes.
• 2 cups chicken stock – Chicken stock adds depth and umami flavor; feel free to substitute vegetable stock for a vegetarian option.
• 2/3 cup heavy 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.