Why Make This Recipe
Roasted Tomato Basil Soup is not just comfort in a bowl; it’s a delightful blend of flavors that warms your heart and soul. This recipe is simple, nutritious, and packed with the rich taste of roasted tomatoes and fresh basil. It’s perfect for a chilly day or when you need a little pick-me-up. Plus, it can easily be paired with a slice of bread or a grilled cheese sandwich, making it a satisfying meal for everyone.
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 with salt and black pepper.
- Roast the tomatoes for about 1 hour. Once done, remove from the oven and set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until it’s soft.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute.
- Add the crushed tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup, or carefully transfer it to a blender or food processor to blend. You may need to do this in batches. Return the soup to the pot afterward.
- Stir in the heavy cream to make it rich and creamy.
- To make mini croutons, cut up some bread into small cubes, add a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes. These make wonderful toppings for your soup!
- Add the croutons on top of the served soup and enjoy it while it’s hot!
How to Serve Roasted Tomato Basil Soup
Serve your soup hot in a bowl, topped with the homemade croutons for a nice crunch. It pairs wonderfully with crusty bread or a classic grilled cheese sandwich, adding to the comfort food experience. You can also garnish it with extra fresh basil for a pop of color and flavor.
How to Store Roasted Tomato Basil Soup
If you have leftovers, let the soup cool to room temperature and store it in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer time, you can freeze it. Place it in a freezer-safe container, and it should last for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove.
Tips to Make Roasted Tomato Basil Soup
- Use ripe, flavorful tomatoes for the best taste. Roma tomatoes are great because they have less water and more flavor.
- If you want a little spice, add a pinch of red pepper flakes while sautéing the garlic and onion.
- Don’t skip the croutons! They add a lovely texture and elevate the soup’s flavor.
Variation
If you want to make this soup vegan, simply replace the heavy cream with coconut milk or a plant-based cream. You can also skip the butter and use olive oil instead.
FAQs
Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can use fresh tomatoes in place of canned tomatoes. Just make sure to roast them well for a rich flavor.Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just reheat it on the stove before serving.Is there a gluten-free option for the croutons?
Yes, you can use gluten-free bread to make your croutons. Just prepare them the same way and bake until golden.
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 about 1 hour. Once done, remove from the oven and set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until it’s soft.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute.
- Add the crushed tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup, or carefully transfer it to a blender or food processor to blend.
- Return the soup to the pot and stir in the heavy cream to make it rich and creamy.
- Cut up some bread into small cubes, add a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes.
- Serve your soup hot in a bowl, topped with the homemade croutons.