Roasted Tomato Basil Soup: Deep Flavor Comfort in Every Spoon
This Roasted Tomato Basil Soup is rich, smooth, and deeply flavorful. Roasted Roma tomatoes, fresh basil, and cream come together to create the ultimate comfort soup, perfect with grilled cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
9 Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
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-ounce) can San Marzano crushed tomatoes
1 cup fresh basil, roughly chopped
1 tablespoon sugar
2 cups chicken stock
⅔ cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Arrange tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast tomatoes for 1 hour, then set aside.
4. Heat butter or olive oil in a large pot over medium-high heat.
5. Add onion and sauté for about 5 minutes until softened.
6. Stir in garlic, thyme, salt, and pepper; cook for 1 minute.
7. Add crushed tomatoes, basil, and sugar; simmer for 10 minutes.
8. Add chicken stock and roasted tomatoes; simmer for 30 minutes, stirring occasionally.
9. Blend soup using an immersion blender or in batches in a blender.
10. Return soup to pot and stir in heavy cream.
11. Serve hot with croutons if desired.
Notes
Roma tomatoes work best, but other varieties may be used.
Dried herbs can be substituted; reduce quantities accordingly.
Vegetable stock may be used instead of chicken stock.
Soup keeps up to 1 week refrigerated and freezes up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 389mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg