Description
Indulge in the rich and comforting flavors of this Roasted Tomato Basil Soup. This hearty soup is perfect for a cozy night in or as an impressive starter for a dinner party.
Ingredients
Units
Scale
Roasted Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Soup Base:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Roast Tomatoes: Place tomato halves on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour.
- Prepare Soup Base: In a large pot, heat oil or butter. Sauté onion, garlic, thyme, salt, and pepper. Add crushed tomatoes, basil, and sugar. Simmer.
- Combine Ingredients: Add stock and roasted tomatoes. Simmer for 30 minutes.
- Purée Soup: Use an immersion blender or carefully transfer to a blender. Return to the pot and stir in cream.
- Make Croutons: Cut bread into cubes, add oil, garlic, and basil. Bake for 7 minutes.
- Serve: Top soup with croutons and serve hot.
Notes
- Fresh Roma tomatoes are ideal for roasting.
- Roasted tomatoes can be made a day in advance.
- Use fresh thyme and basil for best flavor.
- Whole milk or half-and-half can replace cream.
- Vegetable stock can substitute chicken stock for a vegetarian option.
- Soup can be stored in the fridge for up to 1 week or frozen for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 7g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
