Description
Rich, creamy Roasted Tomato Basil Soup with oven-roasted Roma tomatoes, fresh basil, garlic, thyme, and heavy cream. A comforting Thanksgiving starter or cozy dinner.
Ingredients
- 9 Roma tomatoes, halved lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F (190°C). Arrange halved tomatoes on a baking sheet. Coat with olive oil and season with some salt and pepper.
- Roast tomatoes for approximately 60 minutes until tender. Remove from oven and set aside.
- Melt butter in a large soup pot or Dutch oven over medium-high heat.
- Add diced onion and sauté for approximately 5 minutes until soft.
- Stir in minced garlic, thyme, and remaining salt and pepper. Cook for 1 minute.
- Add crushed San Marzano tomatoes, fresh basil, and sugar. Reduce heat and simmer for 10 minutes.
- Add roasted tomatoes and chicken stock. Simmer for 20 to 30 minutes, stirring occasionally.
- Turn off heat. Blend with an immersion blender until smooth, or carefully blend in batches using a countertop blender.
- Stir in heavy cream over low heat until fully combined. Taste and adjust seasoning.
- Optional: Toss small bread cubes with olive oil, garlic, and basil. Bake at 400°F (204°C) for 7 to 8 minutes, turning once.
- Ladle warm soup into bowls, garnish with croutons if desired, and serve.
Notes
Roma tomatoes work best for roasting. For larger tomatoes, cut into 1/2-inch slices and remove damaged areas.
Roast tomatoes up to 24 hours ahead and refrigerate after cooling.
Substitute 1 1/2 teaspoons dried thyme for fresh thyme, or 1/4 cup dried basil for fresh basil.
Replace heavy cream with whole milk or half-and-half for a lighter soup.
For vegetarian soup, replace chicken stock with vegetable stock.
For dairy-free soup, omit butter and cream and use olive oil for sautéing.
For a canned-only version, omit fresh tomatoes and roasting. Use two 28-ounce cans of tomatoes, one crushed and one whole.
Blend briefly for chunky soup or thoroughly for a smooth texture. Take care when blending hot soup.
Refrigerate leftovers in airtight containers for 3 to 4 days or freeze for up to 2 months.
Reheat gently, stirring often. The flavors may deepen overnight.
Optional garlic basil croutons: Bake bread cubes with olive oil, garlic, and basil at 400°F for 7 to 8 minutes.