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Roasted Tomato Basil Soup Recipe

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★★★★★

4.4 from 92 reviews

A comforting and flavorful roasted tomato basil soup made with fresh Roma tomatoes, aromatic herbs, and a blend of cream and chicken stock. Perfectly roasted tomatoes enhance the natural sweetness and depth of this classic soup.

Ingredients

Scale

Vegetables and Herbs

  • 9 Roma tomatoes, sliced lengthwise
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 1 cup fresh basil, roughly chopped

Oils and Fats

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ⅔ cup heavy cream

Pantry

  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon sugar
  • 1 28 oz. can San Marzano tomatoes, crushed
  • 2 cups chicken stock

Instructions

  1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 25-30 minutes until they are caramelized and tender.
  2. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil and unsalted butter over medium heat. Add the diced yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and thyme and cook for an additional 1-2 minutes until fragrant.
  3. Add Tomatoes and Seasoning: Add the roasted tomatoes along with the canned crushed San Marzano tomatoes to the pot. Season with Kosher salt, black pepper, and sugar. Stir well to combine.
  4. Add Stock and Simmer: Pour in the chicken stock and bring the mixture to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld together.
  5. Blend the Soup: Remove the pot from heat. Add the fresh basil and using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
  6. Finish with Cream: Return the blended soup to low heat and stir in the heavy cream. Heat gently without boiling for 5 minutes to thicken slightly and deepen the flavor.
  7. Serve: Ladle the soup into bowls and optionally garnish with additional fresh basil or a drizzle of olive oil. Serve warm with crusty bread.

Notes

  • Use San Marzano tomatoes for a sweeter, less acidic flavor.
  • Adjust sugar according to the sweetness of your tomatoes.
  • For a vegan version, replace butter with olive oil and chicken stock with vegetable stock and omit heavy cream or use coconut cream.
  • The soup can be strained for a smoother texture if desired.
  • Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: roasted tomato soup, tomato basil soup, Italian soup, creamy tomato soup, homemade tomato soup

Find it online: https://busyrecipe.com/roasted-tomato-basil-soup-recipe/