why make this recipe
Roasted Tomato Basil Soup is a delicious and comforting dish that brightens up any meal. It combines the rich flavors of roasted tomatoes with fresh basil for a warm and inviting soup. This recipe is perfect for chilly days or when you want something cozy and nourishing. Plus, it’s easy to make and packed with fresh ingredients that will satisfy your taste buds.
how to make Roasted Tomato Basil Soup
Ingredients:
- 9 Roma tomatoes (sliced lengthwise)
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh thyme (minced)
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 28 oz. can San Marzano tomatoes (crushed)
- 1 cup basil (fresh, roughly chopped)
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Directions:
- Preheat your oven to 375°F.
- Spread the tomato halves on a baking sheet. Drizzle them with olive oil and sprinkle salt and black pepper.
- Roast the tomatoes for 1 hour. Once done, remove them from the oven and set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until soft.
- Stir in the minced garlic, thyme, salt, and pepper, and sauté for another minute.
- Add the crushed tomatoes, basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
- Incorporate the chicken stock and the roasted tomatoes into the pot. Allow it to simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup. If you don’t have one, carefully transfer it to a blender or food processor in batches and then return it to the pot.
- Stir in the heavy cream.
- For mini croutons, cut small pieces of bread into cubes, drizzle with a little oil, add diced garlic and basil, and bake at 400°F for about 7 minutes. These croutons are perfect as a topping!
- Serve immediately with croutons on top.
how to serve Roasted Tomato Basil Soup
Serve Roasted Tomato Basil Soup hot in bowls, and top it with the mini croutons for a delightful crunch. You can also pair it with a grilled cheese sandwich or a fresh salad for a complete meal.
how to store Roasted Tomato Basil Soup
If you have leftovers, let the soup cool down and store it in an airtight container in the refrigerator. It can stay fresh for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through.
tips to make Roasted Tomato Basil Soup
- Use ripe, quality tomatoes for the best flavor.
- Adjust the amount of sugar based on the sweetness of your tomatoes.
- Adding a splash of lemon juice or balsamic vinegar can brighten up the soup’s flavors.
- For a vegan version, swap the chicken stock with vegetable stock and omit heavy cream, using coconut milk instead if desired.
variation
You can add more herbs like oregano or parsley. For a spicy kick, add a pinch of red pepper flakes when sautéing the onions. If you want a chunkier soup, leave some of the tomatoes diced instead of puréeing everything.
FAQs
Q: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes! You can use canned tomatoes, but roasting fresh tomatoes gives a richer flavor.
Q: Can I freeze this soup?
A: Absolutely! Let it cool completely before pouring it into freezer-safe containers. It can be frozen for up to three months.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free bread for the croutons, this soup is gluten-free.
Roasted Tomato Basil Soup
Ingredients
Method
- Preheat your oven to 375°F.
- Spread the tomato halves on a baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper.
- Roast the tomatoes for 1 hour. Remove from the oven and set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until soft.
- Stir in the minced garlic, thyme, salt, and pepper, and sauté for another minute.
- Add the crushed tomatoes, basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
- Incorporate the chicken stock and the roasted tomatoes into the pot. Allow it to simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup or carefully transfer it to a blender in batches and return it to the pot.
- Stir in the heavy cream.
- For mini croutons, cut small pieces of bread into cubes, drizzle with a little oil, and mix with diced garlic and basil. Bake at 400°F for about 7 minutes.
- Serve the soup hot in bowls, topped with mini croutons. Pair it with a grilled cheese sandwich or a fresh salad.