Roasted Tomato Basil Soup: A Cozy Bowl of Flavor
This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And it’s over-the-top good with grilled cheese sandwiches.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Soup
- Diet: Vegetarian
Ingredients
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 2 tablespoon 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 (28 oz.) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
3. Roast tomatoes for 1 hour. Remove from oven and set aside.
4. Heat butter or olive oil in a large pot (or Dutch oven) over medium-high heat.
5. Add onion and sauté for about 5 minutes.
6. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
7. Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
8. Add the chicken stock and roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
9. Use an immersion blender to purée the soup, or carefully transfer to a blender in batches. Return the soup to the pot.
10. Stir in the cream and heat through.
11. (Optional) Make mini croutons by cutting bread into small cubes, tossing with oil, diced garlic, and basil, and baking at 400°F for about 7 minutes.
12. Add croutons to the served soup and serve immediately.
Notes
We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work. Thick slices are best and remove any brown spots.
The roasted tomatoes can be made up to 1 day in advance but are best used within a few hours.
Fresh thyme and basil provide the best flavor, but if using dried herbs, reduce thyme to 1½ teaspoons and basil to ¼ cup.
Whole milk or half-and-half can be substituted for heavy cream, though the texture will be less silky.
To make the soup vegetarian, use vegetable stock instead of chicken stock.
The soup keeps in the fridge for up to 1 week and freezes beautifully for up to 2 months.
Find it online: https://cookingwithramsay.com/roasted-tomato-basil-soup/