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Roasted Tomato Basil Soup Recipe

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★★★★★

4.8 from 71 reviews

This Roasted Tomato Basil Soup is a rich and comforting dish made by roasting fresh Roma tomatoes and blending them with fragrant basil, garlic, and a blend of spices. Enhanced with cream and chicken stock, this soup combines the sweetness of roasted tomatoes with the freshness of herbs for a velvety, flavorful experience perfect for a cozy meal.

Ingredients

Scale

Roasted Tomatoes

  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil

Soup Base

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 (28 oz.) can San Marzano tomatoes, crushed
  • 1 cup fresh basil, roughly chopped
  • 1 tablespoon sugar
  • 2 cups chicken stock
  • ⅔ cup heavy cream

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes cut side up on a baking sheet. Drizzle with 3 tablespoons of extra virgin olive oil and roast for about 30-35 minutes until they are soft and caramelized.
  2. Sauté Aromatics: In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes. Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.
  3. Add Tomatoes and Seasonings: Add the roasted tomatoes along with any juices, the canned crushed San Marzano tomatoes, Kosher salt, ground black pepper, and sugar. Stir to combine well.
  4. Add Liquids: Pour in 2 cups of chicken stock and bring the mixture to a simmer. Allow it to cook for 20 minutes to let the flavors meld together.
  5. Blend the Soup: Remove the pot from heat. Add the roughly chopped fresh basil. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can blend in batches in a blender carefully.
  6. Add Cream and Adjust Seasoning: Stir in ⅔ cup of heavy cream to enrich the soup. Taste and adjust seasoning with additional salt and pepper if needed. Reheat gently if necessary, but do not boil after adding the cream.
  7. Serve: Ladle the creamy roasted tomato basil soup into bowls and garnish with fresh basil leaves or a drizzle of olive oil if desired. Serve warm with crusty bread or grilled cheese sandwiches.

Notes

  • For a vegan version, substitute chicken stock with vegetable stock and use a dairy-free cream alternative.
  • Roasting the tomatoes enhances their natural sweetness and adds depth to the soup’s flavor.
  • You can make this soup ahead and refrigerate for up to 3 days or freeze for up to 3 months.
  • If you prefer a chunkier soup, blend only half of the mixture and stir the rest in.
  • Adjust the thickness by adding more chicken stock or cream as desired.

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

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