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Roasted Tomato Basil Soup

A delightful blend of flavors, this roasted tomato basil soup is comforting, nutritious, and perfect for chilly days. Enjoy it with crusty bread or grilled cheese for a satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 9 Roma tomatoes, sliced lengthwise Use ripe and flavorful tomatoes for the best taste.
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter Can be replaced with olive oil for vegan option.
  • 1 yellow onion, diced
  • 4 cloves garlic, minced Can add red pepper flakes for spice.
  • 1 tbsp fresh thyme, minced
  • 1 tsp Kosher salt
  • ½ tsp ground black pepper
  • 1 can San Marzano tomatoes (28 oz), crushed
  • 1 cup basil, fresh, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock Can use vegetable stock for a vegan option.
  • ⅔ cup heavy cream Can be replaced with coconut milk for a vegan option.
For the croutons
  • Bread, cubed Use gluten-free bread for a gluten-free option.
  • Extra oil, garlic, and basil for seasoning

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Spread the tomato halves on a baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper.
  3. Roast the tomatoes for about 1 hour. Once done, remove from the oven and set aside.
Cooking
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
  2. Add the diced onion and sauté for about 5 minutes until it’s soft.
  3. Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute.
  4. Add the crushed tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
  5. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
  6. Use an immersion blender to purée the soup, or carefully transfer it to a blender or food processor to blend.
  7. Return the soup to the pot and stir in the heavy cream to make it rich and creamy.
Croutons
  1. Cut up some bread into small cubes, add a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes.
Serving
  1. Serve your soup hot in a bowl, topped with the homemade croutons.

Notes

This soup tastes even better the next day. Store leftovers in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze for up to 3 months.