Roasted Tomato Basil Soup Recipe

Introduction

This Roasted Tomato Basil Soup offers a rich and comforting flavor, perfect for cozy days. Roasting the tomatoes deepens their sweetness, while fresh basil and cream add a lovely aromatic and smooth finish.

Ingredients

• 9 Roma tomatoes (sliced lengthwise)
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 1 tbsp fresh thyme (minced)
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 28 oz. can San Marzano tomatoes (crushed)
• 1 cup fresh basil (roughly chopped)
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Arrange the tomato halves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper.
3. Step 3: Roast the tomatoes for 1 hour. Once done, remove from the oven and set aside.
4. Step 4: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
5. Step 5: Add the diced onion and sauté for about 5 minutes until soft and translucent.
6. Step 6: Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute to release their aroma.
7. Step 7: Pour in the crushed San Marzano tomatoes, add the chopped basil and sugar, then lower the heat and let it simmer for about 10 minutes.
8. Step 8: Add chicken stock and the roasted tomatoes to the pot. Simmer gently for 30 minutes, stirring occasionally.
9. Step 9: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor. Return the blended soup to the pot.
10. Step 10: Stir in the heavy cream and warm through without boiling.
11. Step 11: For mini croutons, cut small bread cubes, toss with a bit of oil, diced garlic, and basil. Bake at 400°F (200°C) for about 7 minutes until crisp.
12. Step 12: Serve the soup hot, garnished with the freshly baked croutons for extra texture and flavor.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add a pinch of red pepper flakes while sautéing garlic for a slight kick.
• Use a blender with a vented lid to safely blend hot soup in batches.
• Swap heavy cream for coconut cream to make a dairy-free option with a subtle twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but canned San Marzano tomatoes add a consistent, rich flavor and texture that enhances the soup.

How do I make the soup thicker?

Simmer the soup uncovered for a longer time to reduce liquid, or add a small amount of tomato paste during cooking to thicken and intensify flavor.

Roasted Tomato Basil Soup Recipe

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★★★★★

5 from 75 reviews

• Author: lina
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

This Roasted Tomato Basil Soup blends the rich, deep flavors of oven-roasted Roma tomatoes with fresh basil and a touch of cream for a velvety, comforting dish. Enhanced by caramelized onions, garlic, and a hint of thyme, this soup is perfect for cozy dinners or elegant starters. Homemade mini croutons add a delightful crunch and a burst of garlic-basil aroma, making every spoonful irresistible.

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Ingredients

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Soup Ingredients

• 9 Roma tomatoes, sliced lengthwise
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, minced
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 (28 oz.) can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Mini Croutons

• Small pieces of bread, cut into small cubes
• Olive oil (enough to lightly coat bread cubes)
• Diced garlic (to taste)
• Basil (fresh, chopped, to taste)

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Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the tomatoes.
2. Prepare Tomatoes: Arrange the tomato halves cut side up on a baking sheet. Drizzle them with olive oil and sprinkle with kosher salt and black pepper for seasoning.
3. Roast Tomatoes: Roast the tomatoes in the preheated oven for 1 hour until they are tender and slightly caramelized. Remove from the oven and set aside.
4. Sauté Onions: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and fragrant.
5. Add Aromatics: Stir in the minced garlic, fresh thyme, salt, and black pepper. Continue to sauté for another minute to release the aromas.
6. Incorporate Tomatoes and Basil: Add the canned crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Lower the heat to a simmer and let it cook gently for about 10 minutes to meld the flavors.
7. Add Stock and Roasted Tomatoes: Pour in the chicken stock and add the roasted tomatoes to the pot. Simmer the mixture for 30 minutes, stirring occasionally to prevent sticking and to enhance flavor blending.
8. Purée Soup: Using an immersion blender, carefully purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender or food processor, then return to the pot.
9. Finish with Cream: Stir in the heavy cream to the puréed soup to create a rich, velvety texture. Heat gently but do not boil.
10. Make Mini Croutons: Toss the small bread cubes with olive oil, diced garlic, and chopped basil. Spread on a baking sheet and bake in a 400°F (204°C) oven for about 7 minutes or until golden and crispy.
11. Serve: Ladle the hot soup into bowls and top with freshly baked mini croutons. Serve immediately for the best texture and flavor.

Notes

• You can substitute vegetable stock to make this soup vegetarian.
• For a dairy-free version, replace heavy cream with coconut milk or a plant-based cream alternative.
• San Marzano tomatoes are recommended for their sweetness and low acidity but canned plum tomatoes work as well.
• Roasting tomatoes enhances their natural sweetness and depth of flavor—do not skip this step.
• To make the soup spicier, add a pinch of red pepper flakes when sautéing the garlic and thyme.
• The mini croutons add a wonderful texture contrast and can be stored in an airtight container for a day or two.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: Italian

Keywords: roasted tomato basil soup, creamy tomato soup, Italian tomato soup, homemade tomato soup, roasted tomato soup, basil soup recipe