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Roasted Tomato Basil Soup

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A comforting roasted tomato basil soup that evokes nostalgia and warmth with every spoonful.

Ingredients

Scale
  • 9 Roma tomatoes (sliced lengthwise)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 tbsp fresh thyme (minced)
  • 1 tsp Kosher salt
  • ½ tsp ground black pepper
  • 1 28 oz. can San Marzano tomatoes (crushed)
  • 1 cup basil (fresh, roughly chopped)
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the Roma tomatoes lengthwise and arrange them on a baking sheet, cut side up.
  3. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a pinch of Kosher salt and ground black pepper.
  4. Roast the tomatoes for about 25-30 minutes until soft and golden on the edges.
  5. Melt the butter and remaining tablespoon of olive oil over medium heat in a large pot.
  6. Add the diced yellow onion and sauté for about 5-7 minutes until translucent.
  7. Toss in the minced garlic and thyme, sautéing for another minute.
  8. Carefully add the roasted tomatoes into the pot.
  9. Pour in the crushed San Marzano tomatoes and add the chicken stock and sugar.
  10. Let the mixture come to a gentle simmer and cook for about 15-20 minutes.
  11. Use an immersion blender to purée the soup until smooth.
  12. Stir in the heavy cream and fresh basil, allowing them to meld into the soup.
  13. Ladle the soup into bowls and serve hot.

Notes

Serve with grilled cheese sandwiches or crispy crostini for the perfect pairing.

Nutrition

Keywords: tomato soup, roasted tomato soup, basil soup, comfort food

Find it online: https://butteredtable.com/creamy-roasted-tomato-basil-soup-25-minutes-weeknight/