Roasted Tomato Basil Soup
A cozy and comforting Roasted Tomato Basil Soup made with roasted Roma tomatoes, fresh basil, and cream, perfect for any occasion.
Ingrédients
Main Ingredients
- 9 pieces Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil You can substitute with avocado oil.
- 2 tbsp unsalted butter Can be substituted with vegan butter.
- 1 piece yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, minced
- 1 tsp Kosher salt Adjust to taste
- ½ tsp ground black pepper Adjust to taste
- 1 can San Marzano tomatoes, crushed (28 oz.)
- 1 cup fresh basil, roughly chopped Dried basil can be used if fresh isn't available.
- 1 tbsp sugar
- 2 cups chicken stock Vegetable stock can be used for a vegetarian option.
- ⅔ cup heavy cream Substitute with coconut milk for dairy-free.
Instructions
Preparation
- Gather all your ingredients. Wash and slice the Roma tomatoes lengthwise and set them aside. Chop your onion, mince your garlic, and prepare your basil and thyme.
- Preheat your oven to 375°F.
Roasting the Tomatoes
- Spread the sliced tomato halves on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Bake in the preheated oven for about 1 hour.
Sautéing Aromatics
- In a large pot or Dutch oven, heat the remaining tablespoon of olive oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic, fresh thyme, salt, and pepper. Sauté for another minute.
Mixing Ingredients
- Add crushed San Marzano tomatoes, chopped basil, and sugar to the pot. Reduce heat and let it simmer gently for about 10 minutes.
- Carefully add the roasted tomatoes to the pot along with 2 cups of chicken stock. Bring to a low simmer and cook for an additional 30 minutes.
Blending
- Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunky texture, blend lightly.
Final Steps
- Return the blended soup to the pot. Stir in the heavy cream and warm through.
- Optionally, prepare mini croutons by cutting small pieces of bread into cubes, tossing with olive oil, garlic, and baking at 400°F for about 7 minutes.
Notes
Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. Reheat gently, avoiding boiling to preserve creaminess.