Description
This Roasted Tomato Basil Soup is a rich, flavorful comfort food perfect for any season. Roasting the tomatoes brings out their natural sweetness, while fresh basil and a touch of cream create a smooth, aromatic soup. Enhanced by homemade mini basil garlic croutons, this recipe offers a delightful texture contrast and makes for an inviting, heartwarming meal.
Ingredients
Roasted Tomatoes
- 9 Roma tomatoes, sliced lengthwise
- 3 tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ½ tsp ground black pepper
Soup Base
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Mini Croutons
- Small pieces of bread, cut into small cubes
- Olive oil (for tossing croutons)
- Diced garlic (to taste)
- Chopped basil (to taste)
Instructions
- Preheat the Oven. Set your oven to 375°F (190°C) to prepare for roasting the tomatoes, which will intensify their flavor.
- Prepare Tomatoes. Spread the sliced Roma tomatoes evenly on a baking sheet. Drizzle them with extra virgin olive oil, then season with kosher salt and ground black pepper for balanced taste.
- Roast Tomatoes. Place the baking sheet in the oven and roast for 1 hour until the tomatoes are tender and caramelized. Remove from the oven and set aside.
- Start the Soup Base. Heat 2 tablespoons of unsalted butter (or oil) in a large pot or Dutch oven over medium-high heat to soften the onion and develop flavors.
- Sauté Onion. Add the diced yellow onion and sauté for about 5 minutes until translucent and fragrant.
- Add Aromatics. Stir in minced garlic, fresh thyme, salt, and pepper. Sauté for an additional minute to release their aroma.
- Add Tomatoes and Basil. Pour in the crushed San Marzano tomatoes, add fresh chopped basil and sugar to balance acidity, then lower heat and simmer for about 10 minutes to blend flavors.
- Simmer With Roasted Tomatoes and Stock. Add the chicken stock and roasted tomatoes to the pot. Let the soup simmer uncovered for 30 minutes, stirring occasionally to meld all the flavors.
- Puree the Soup. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender or food processor until smooth. Return the pureed soup to the pot for finishing.
- Incorporate Cream. Stir in the heavy cream to add richness and a velvety texture to the soup.
- Make Mini Croutons. Toss small bread cubes with olive oil, diced garlic, and chopped basil. Spread them on a baking sheet and bake at 400°F (205°C) for about 7 minutes until crispy and golden.
- Serve. Ladle the hot soup into bowls and garnish with freshly baked mini basil garlic croutons. Serve immediately for the best experience.
Notes
- Use San Marzano canned tomatoes for an authentic, rich flavor.
- You can substitute chicken stock with vegetable stock for a vegetarian version.
- Adjust sugar quantity depending on the sweetness of your tomatoes to balance acidity.
- For a dairy-free option, omit the heavy cream or replace with coconut cream.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- The soup can be frozen for up to 3 months; defrost before reheating.
- Be cautious when blending hot liquids to avoid splatters—blend in small batches if needed.
