Description
This Roasted Tomato Basil Soup recipe is a comforting and flavorful dish featuring slow-roasted Roma tomatoes and fresh basil, enhanced with garlic and herbs. The soup is pureed to a creamy consistency and topped with homemade basil garlic croutons. Perfect for a cozy meal, this recipe yields rich, aromatic flavors and a smooth texture.
Ingredients
Scale
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ 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
- ⅔ cup heavy cream
Croutons
- Bread cubes (quantity as desired for topping)
- Olive oil (amount to toss bread cubes)
- 1 clove garlic, minced (for croutons)
- Fresh basil (a few leaves for tossing croutons)
Instructions
- Preheat oven: Set your oven to 375°F to prepare for roasting the fresh Roma tomatoes.
- Roast tomatoes: Spread the sliced Roma tomatoes cut side up on a baking sheet. Drizzle with olive oil, then season with kosher salt and ground black pepper. Roast in the oven for 1 hour, allowing the tomatoes to caramelize and develop deep flavor.
- Sauté onion: In a large pot over medium heat, melt the butter. Add the diced yellow onion and cook for about 5 minutes until soft and translucent.
- Add aromatics and tomatoes: Stir in minced garlic, fresh thyme, and season with additional salt and pepper. Add the can of crushed San Marzano tomatoes, roasted tomatoes from the oven, roughly chopped basil, and sugar. Stir well and simmer for 10 minutes to meld flavors.
- Add stock and simmer: Pour in the chicken stock and bring the soup to a simmer. Let it cook gently for 30 minutes to deepen and combine tastes.
- Puree soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer in batches to a blender. Return to the pot and stir in the heavy cream, warming through but not boiling.
- Make croutons: Preheat oven to 400°F. Toss bread cubes with olive oil, minced garlic, and chopped basil. Spread on a baking sheet and bake for about 7 minutes until golden and crisp.
- Serve: Ladle the hot soup into bowls and top generously with the freshly baked basil garlic croutons. Enjoy your comforting roasted tomato basil soup!
Notes
- San Marzano tomatoes add authentic rich flavor but canned plum tomatoes can be used as a substitute.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- The roasting step significantly intensifies the tomato flavor; do not skip.
- Croutons add a wonderful crunch—use day-old bread for best texture.
- Adjust cream quantity for a lighter or richer soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
