Description
This Roasted Tomato Basil Soup is rich, flavorful, and comforting. Roasting the tomatoes intensifies their sweetness, and fresh basil adds a bright, herbaceous note. The creamy finish makes it extra luxurious.
Ingredients
- 9 Roma tomatoes, sliced in half lengthwise
- 3 tablespoons extra virgin olive oil, divided (plus more for croutons, if making)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (plus more for croutons, if making)
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 cup fresh basil leaves, roughly chopped, plus more for garnish and croutons (if making)
- 1 tablespoon granulated sugar
- 2 cups chicken stock (or vegetable stock)
- 2/3 cup heavy cream
For the Optional Garlic Basil Croutons:
- Small pieces of bread, cubed (enough for desired croutons)
- Olive oil
- Garlic, minced
- Fresh Basil
Instructions
-
Preheat Oven: Preheat your oven to 375°F (190°C).
-
Prepare Tomatoes: Arrange the Roma tomato halves, cut-side up, on a baking sheet. Drizzle them with 2 tablespoons of the olive oil. Season generously with salt and black pepper.
-
Roast Tomatoes: Roast the tomatoes for 1 hour, or until they are softened and slightly caramelized. Remove from oven and set aside.
-
Sauté Onion: While the tomatoes are roasting, heat the remaining 1 tablespoon olive oil and the butter in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
-
Add Aromatics: Add the minced garlic, minced thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. Sauté for another minute, or until fragrant.
-
Add Tomatoes and Sugar: Add the crushed San Marzano tomatoes, chopped fresh basil, and sugar to the pot. Stir well to combine.
-
Simmer: Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld.
-
Add Stock and Roasted Tomatoes: Add the chicken stock (or vegetable stock) and the roasted Roma tomatoes (including any juices from the baking sheet) to the pot.
-
Simmer Again: Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally.
-
Puree Soup: Carefully puree the soup using an immersion blender until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender or food processor and puree until smooth. Return the pureed soup to the pot. Be extremely cautious when blending hot liquids.
-
Stir in Cream: Stir in the heavy cream until well combined. Heat gently through, but do not boil.
-
Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper, if needed.
-
Make Garlic Basil Croutons (Optional):
- Preheat oven to 400°F (200°C).
- Cut bread into small cubes.
- In a bowl, toss the bread cubes with a drizzle of olive oil, minced garlic, and chopped fresh basil.
- Spread the bread cubes in a single layer on a baking sheet.
- Bake for about 7 minutes, or until golden brown and crispy
-
Serve: Ladle the soup into bowls. Garnish with fresh basil and the garlic basil croutons (if making). Serve hot.
Notes
- Tomatoes: Roma tomatoes are recommended for their meaty texture and flavor, but you can use other types of tomatoes.
- San Marzano Tomatoes: San Marzano tomatoes are a type of plum tomato known for their sweetness and low acidity.
- Basil: Fresh basil is essential for this recipe. Do not substitute dried basil.
- Cream: Heavy cream adds richness and creaminess to the soup. You can substitute half-and-half or milk for a lighter option, but the soup will be less creamy.
- Blending Hot Liquids: Be extremely careful when blending hot liquids. If using a regular blender, fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to prevent splattering.
- Serving Suggestions: This makes the perfect starter.