Description
This Roasted Tomato Basil Soup combines the rich flavors of oven-roasted Roma tomatoes with fresh basil and creamy elements to create a comforting, delicious soup perfect for any season. Roasting the tomatoes enhances their natural sweetness, while the fresh herbs and cream add vibrant, smooth undertones, making it a timeless classic that’s simple yet elegant.
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
Pantry Items
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
- 1 28 oz. can San Marzano tomatoes, crushed
- 2 cups chicken stock
Dairy
- ⅔ cup heavy cream
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (204°C). Arrange the sliced Roma tomatoes on a baking sheet in a single layer. Drizzle them evenly with 2 tablespoons of extra virgin olive oil and sprinkle with a pinch of salt and pepper. Roast for about 25-30 minutes, until they are softened and slightly caramelized, which will deepen their flavor.
- Sauté Aromatics: While the tomatoes roast, heat the unsalted butter and the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Add the minced garlic and fresh thyme, cooking for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Simmer: Add the roasted tomatoes along with all their juices to the pot. Pour in the crushed San Marzano tomatoes and chicken stock. Stir in the sugar, Kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes to allow the flavors to meld and develop.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and process until smooth. Return the soup to the pot after blending.
- Add Basil and Cream: Stir in the roughly chopped fresh basil and heavy cream. Gently heat the soup over low heat, stirring occasionally, until warmed through but not boiling, to preserve the fresh basil flavor and creaminess.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or sugar if needed. Serve hot, optionally garnished with fresh basil leaves or a drizzle of cream for an elegant presentation.
Notes
- For a vegan version, substitute the chicken stock with vegetable stock and replace the butter and heavy cream with vegan alternatives such as olive oil and coconut cream or cashew cream.
- Roasting the tomatoes is key to developing a rich, deep flavor. Don’t skip this step.
- Use San Marzano tomatoes if possible for the best flavor; canned plum tomatoes can be a substitute.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If the soup is too thick after blending, thin it out with additional chicken stock or water until desired consistency is reached.
Keywords: roasted tomato basil soup, creamy tomato soup, Italian tomato basil, homemade tomato soup, San Marzano tomato soup