Name: Roasted Tomato Basil Soup
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.

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

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

Preheat the oven: Set your oven to 375°F (190°C). This temperature is ideal for roasting tomatoes, allowing their flavors to intensify.
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.
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.
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.
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.
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.
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.
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.
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.
Serve hot: Ladle the soup into bowls and top with homemade croutons made from cubed bread baked with olive oil, garlic, and basil.