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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the tomatoes.
- 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.
- 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.
- 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.
- Add Aromatics: Stir in the minced garlic, fresh thyme, salt, and black pepper. Continue to sauté for another minute to release the aromas.
- 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.
- 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.
- 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.
- Finish with Cream: Stir in the heavy cream to the puréed soup to create a rich, velvety texture. Heat gently but do not boil.
- 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.
- 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
