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Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe
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★★★★★

5 from 5 reviews

This Roasted Tomato Basil Soup is a comforting and flavorful dish made by slow-roasting Roma tomatoes to deepen their natural sweetness, then simmering them with fresh basil, garlic, and herbs. Creamy and rich, yet fresh-tasting, this soup is perfect for a cozy meal and garnished with homemade basil garlic croutons for added texture.

Ingredients

Scale

Roasted Tomato Base

  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Soup Ingredients

  • 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

  • Small pieces of bread, cut into small cubes
  • Olive oil (to toss croutons)
  • Diced garlic (for seasoning)
  • Fresh basil (for seasoning)

Instructions

  1. Preheat and Roast Tomatoes: Preheat your oven to 375°F (190°C). Place the sliced Roma tomatoes cut side up on a baking sheet. Drizzle them evenly with 3 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Roast the tomatoes in the oven for 1 hour until softened and caramelized. Remove from the oven and set aside.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and soft.
  3. Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, a pinch of salt, and black pepper. Continue sautéing for another minute until fragrant.
  4. Combine Tomatoes and Basil: Add the can of crushed San Marzano tomatoes, the roughly chopped fresh basil, and 1 tablespoon sugar to the pot. Reduce the heat to low and let the mixture simmer gently for about 10 minutes to meld the flavors.
  5. Add Stock and Roasted Tomatoes: Pour in 2 cups of chicken stock, then add the roasted Roma tomatoes from the baking sheet. Simmer the soup uncovered for 30 minutes, stirring occasionally to prevent sticking and to blend the flavors fully.
  6. Purée the Soup: Use an immersion blender directly in the pot to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor to purée, then return to the pot.
  7. Finish with Cream: Stir in ⅔ cup of heavy cream to enrich the soup and give it a silky texture. Heat gently but do not boil after adding the cream.
  8. Make Mini Croutons: Toss small bread cubes with olive oil, diced garlic, and fresh basil. Spread them on a baking sheet and bake at 400°F (205°C) for about 7 minutes or until golden and crispy. These croutons add a wonderful crunch and flavor to the soup.
  9. Serve: Ladle the hot soup into bowls, top with the homemade basil garlic croutons, and serve immediately for best flavor and texture.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • You can adjust the sugar to balance the acidity of the tomatoes depending on their sweetness.
  • If you prefer a thinner soup, add more stock or water during the simmering process.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use fresh, ripe Roma tomatoes for best roasting results and flavor depth.

Nutrition

Keywords: roasted tomato basil soup, tomato soup recipe, homemade tomato soup, creamy tomato soup, basil tomato soup, healthy tomato soup

Find it online: https://dinewithlily.com/roasted-tomato-basil-soup-recipe/