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Roasted Tomato Basil Soup

A delicious and comforting soup made from roasted tomatoes and fresh basil, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 9 pieces Roma tomatoes, sliced lengthwise Use ripe, quality tomatoes for the best flavor.
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 piece yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp Kosher salt Adjust salt based on taste.
  • ½ tsp ground black pepper
  • 1 28 oz. can San Marzano tomatoes, crushed
  • 1 cup basil, fresh, roughly chopped
  • 1 tbsp sugar Adjust based on the sweetness of tomatoes.
  • 2 cups chicken stock For vegan version, substitute with vegetable stock.
  • ⅔ cup heavy cream Can be replaced with coconut milk for a vegan option.
For the Croutons
  • Bread, cut into small cubes
  • Oil, for drizzling
  • 1 clove garlic, diced
  • 1 tbsp basil, diced

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 1 hour. Remove from the oven and set aside.
Cooking
  1. In a large pot or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat.
  2. Add the diced onion and sauté for about 5 minutes until soft.
  3. Stir in the minced garlic, thyme, salt, and pepper, and sauté for another minute.
  4. Add the crushed tomatoes, basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
  5. Incorporate the chicken stock and the roasted tomatoes into the pot. Allow it to simmer for 30 minutes, stirring occasionally.
  6. Use an immersion blender to purée the soup or carefully transfer it to a blender in batches and return it to the pot.
  7. Stir in the heavy cream.
  8. 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.
Serving
  1. Serve the soup hot in bowls, topped with mini croutons. Pair it with a grilled cheese sandwich or a fresh salad.

Notes

If you have leftovers, let the soup cool down and store it in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stove or in the microwave. Adding a splash of lemon juice or balsamic vinegar can brighten the soup’s flavors. For a chunkier soup, leave some tomatoes diced instead of puréeing everything.