Description
A rich and comforting Roasted Tomato Basil Soup that combines the deep flavors of oven-roasted Roma tomatoes, fresh herbs, and a touch of cream. This homemade soup is perfectly smooth and garnished with crispy homemade basil garlic croutons, making it an ideal meal for chilly days or whenever you crave classic tomato soup with a gourmet twist.
Ingredients
Scale
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
Croutons
- Bread cubes (quantity approx. 2 cups)
- Olive oil (about 1-2 tablespoons)
- 1 clove garlic, minced
- Fresh basil, chopped (about 1 tablespoon)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- Roast Tomatoes: Arrange the halved Roma tomatoes cut-side up on a baking sheet. Drizzle them with olive oil and sprinkle with Kosher salt and black pepper. Roast in the oven for 1 hour until softened and slightly caramelized to deepen their flavor.
- Sauté Onion: In a large pot, melt the unsalted butter over medium heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
- Add Aromatics and Tomatoes: Stir in minced garlic, fresh thyme, a pinch of salt, and pepper. Then add the canned crushed San Marzano tomatoes, fresh chopped basil, and sugar to balance acidity. Let the mixture simmer gently for 10 minutes to meld the flavors.
- Simmer with Stock and Roasted Tomatoes: Pour in the chicken stock and add the oven-roasted tomatoes along with their juices. Simmer the soup uncovered for 30 minutes to reduce and intensify flavors.
- Blend Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer in batches to a blender and purée. Return the soup to the pot if needed.
- Finish with Cream: Stir in the heavy cream to add richness and silky texture. Heat gently without boiling to combine.
- Make Croutons: Toss bread cubes with olive oil, minced garlic, and chopped fresh basil. Spread on a baking sheet and bake at 400°F (200°C) for 7 minutes or until crisp and golden brown.
- Serve: Ladle the creamy roasted tomato basil soup into bowls, top with the homemade basil garlic croutons, and enjoy immediately for the best flavor and texture.
Notes
- Use San Marzano canned tomatoes for the best sweet and rich tomato flavor.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the sugar to taste based on the acidity of tomatoes.
- For a dairy-free option, replace heavy cream with coconut cream or omit it entirely.
- Roasting tomatoes enhances their natural sweetness and depth, making this soup extra flavorful.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
