Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish that is perfect for any time of the year. The roasted tomatoes and fresh herbs give it a rich depth of flavor that will leave you wanting more.
Ingredients
Units
Scale
Roasted Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Soup:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Mini Croutons:
- Small pieces of bread
- Oil
- Diced garlic
- Basil
Instructions
- Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper. Roast for 1 hour.
- Heat oil or butter in a pot over medium-high heat. Saute onion for 5 minutes. Add garlic, thyme, salt, and pepper. Saute for 1 minute.
- Add crushed tomatoes, basil, and sugar to the pot. Simmer for 10 minutes. Add stock and roasted tomatoes. Simmer for 30 minutes.
- Purée the soup using an immersion blender or transfer to a blender. Return to the pot, stir in cream.
- Make mini croutons by tossing bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
- Serve the soup topped with croutons.
Notes
- Fresh Roma tomatoes are ideal for roasting.
- Roasted tomatoes can be made 1 day in advance.
- Use fresh herbs for best flavor.
- Substitute milk or half-and-half for cream.
- Vegetable stock can replace chicken stock for a vegetarian version.
- Soup keeps well in the fridge and freezes nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
