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ROASTED TOMATO BASIL SOUP Recipe

ROASTED TOMATO BASIL SOUP Recipe
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5.3 from 5 reviews

This Roasted Tomato Basil Soup is the ultimate comfort food. Roasting the tomatoes gives the soup a deep, rich flavor that pairs perfectly with grilled cheese sandwiches.

Ingredients

Roasted Tomatoes:

  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Soup Base:

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 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. Preheat oven: Preheat oven to 375°F.
  2. Roast Tomatoes: Spread tomato halves on a baking sheet. Drizzle with olive oil, salt, and black pepper. Roast for 1 hour.
  3. Prepare Soup Base: In a large pot, heat butter over medium-high heat. Saute onion until translucent. Add garlic, thyme, salt, and pepper. Stir in crushed tomatoes, basil, and sugar. Simmer for 10 minutes.
  4. Simmer Soup: Add stock and roasted tomatoes to the pot. Simmer for 30 minutes.
  5. Purée Soup: Use an immersion blender or carefully transfer to a blender/food processor to purée. Return to the pot.
  6. Finish Soup: Stir in cream. Serve topped with mini croutons.

Notes

  • Fresh Roma tomatoes are ideal for roasting.
  • The roasted tomatoes can be made a day in advance.
  • Fresh herbs are recommended for best flavor.
  • Vegetable stock can be used for a vegetarian version.
  • The soup can be stored in the fridge for up to 1 week or frozen for up to 2 months.

Nutrition

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