Description
Indulge in the ultimate comfort with our Roasted Tomato Basil Soup. This creamy, homemade soup recipe blends roasted tomatoes and fresh basil, creating a cozy meal that perfectly embodies the best of comfort food and fresh tomato flavors.
Ingredients
Scale
- 9 Roma tomatoes, sliced lengthwise (about 2 lbs / 900g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced (or 1½ teaspoons dried)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can (28 oz / 794g) San Marzano tomatoes, crushed
- 1 cup (about 30g) fresh basil, roughly chopped (or ¼ cup dried)
- 1 tablespoon sugar
- 2 cups chicken stock (480ml) – vegetable stock works too
- ⅔ cup heavy cream (160ml) – or whole milk/half-and-half for lighter option
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil and arrange the tomato halves, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for about 1 hour until tender and aromatic.
- While tomatoes roast, heat remaining olive oil or butter in a large pot over medium-high heat. Add the diced onion and sauté for 5 minutes. Then add garlic and thyme, stirring for 1 minute more.
- Stir in crushed San Marzano tomatoes, chopped basil, and sugar. Lower the heat and let it simmer for 10 minutes.
- Once tomatoes are roasted, add them to the pot along with the stock. Let the mixture simmer gently for 30 more minutes, stirring occasionally.
- After simmering, puree the soup using an immersion blender or standard blender until desired texture is achieved.
- If using a standard blender, return the soup to the pot. Stir in heavy cream and let it warm through. Season with additional salt and pepper to taste.
Notes
- Use ripe Roma tomatoes for the deepest flavor.
- For added depth, include a pinch of red pepper flakes for heat.
- Consider garnishing with fresh basil leaves or a swirl of cream for presentation.
- For a vegan option, replace butter with olive oil and heavy cream with coconut milk.
- Prep Time: 15 mins
- Cook Time: 1 hr 45 mins
- Category: Soups & Stews
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Roasted Tomato Basil Soup, Creamy Tomato Basil Soup, Homemade Tomato Basil Soup, Best Tomato Soup