There’s just something about the smell of roasting tomatoes that takes me back to lazy summer afternoons—when time seemed to stretch like a cat in the sun. If you’ve never tried making soup from scratch, this roasted tomato basil soup is the perfect place to start; it’s a bit like wrapping yourself in a warm, fragrant hug. And hey, with all the craziness of recent times, who doesn’t need a little comfort in a bowl?
Steps
- Preheat your oven to 375°F and prepare a baking sheet by lining it with foil. Cut Roma tomatoes in half and place them on the sheet. Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper, and roast for 1 hour until tender.
- In a large pot, heat olive oil or butter over medium-high heat. Sauté diced onions for about 5 minutes until soft. Add minced garlic, thyme, salt, and pepper, and cook for an additional minute.
- Add crushed canned tomatoes, fresh basil, and sugar to the pot, stirring to combine. Lower the heat and let the mixture simmer for approximately 10 minutes.
- Incorporate the roasted tomatoes and chicken stock into the pot. Let the soup simmer on low heat for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a blender or food processor to purée, then return it to the pot.
- Stir in heavy cream to add a smooth, rich texture to the soup. Keep the soup on low heat until ready to serve.
- For croutons, cut small bread cubes, toss with olive oil, minced garlic, and bake at 400°F for about 7 minutes until golden. Add the croutons to the soup just before serving.
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 can (28 oz) San Marzano crushed tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Nutritional Values
Calories: 1520kcal | Carbohydrates: 72g | Protein: 24g | Fat: 96g | Saturated Fat: 40g | Cholesterol: 296mg | Sodium: 3112mg | Potassium: 2264mg | Fiber: 8g | Sugar: 40g | Vitamin A: 9288IU | Vitamin C: 104mg | Calcium: 288mg | Iron: 8mg
FAQ
- Can I use only canned tomatoes in the recipe?
- Yes, you can use only canned tomatoes, but keep in mind that you won’t achieve the rich, roasted flavor that fresh tomatoes provide. If you opt for canned only, skip the roasting steps and use two 28 oz. cans—one of crushed tomatoes and one of whole tomatoes, preferably San Marzano.
- Is it possible to use dried herbs instead of fresh ones?
- Absolutely, you can use dried herbs. For thyme, use 1½ teaspoons of dried. For basil, the flavor won’t be as fresh, and you won’t see those vibrant basil specks, but you can use ¼ cup of dried basil in a pinch.
- How are the croutons made for this soup?
- To make croutons, slice a loaf of bread into thin pieces, cube a few slices, and place them in a bowl. Add a tablespoon of olive oil, a minced garlic clove, and a pinch of salt and pepper. Preheat your oven to 400°F and bake until golden, flipping once, which should take about 8 minutes.
- How long can the soup be stored?
- The soup tends to taste even better the next day. It can be stored in an airtight container in the refrigerator for up to one week and can be frozen for up to two months.
Tips
- Roast the tomatoes up to a day in advance to save time on the day of cooking. Just be sure to store them properly by covering them with kitchen towels or plastic wrap after cooling.
- Use an immersion blender for easy control over the soup’s texture, allowing you to choose between a smooth or slightly chunky consistency. If using a blender or food processor, be cautious of hot splatters.
- Substitute whole milk or half-and-half for heavy cream to reduce richness, or skip dairy entirely for a vegan option. You can also replace chicken stock with vegetable stock to make the soup vegetarian.
- Enhance the soup’s flavor by making homemade croutons. Simply cube some bread, toss with olive oil, garlic, and seasoning, and bake until golden. These croutons add a delightful crunch when served with the soup.
Equipment
- Immersion Blender – Useful for puréeing the soup directly in the pot.
- Large Dutch Oven or Soup Pot – Essential for cooking and simmering the soup.
- Baking Sheet – For roasting the tomatoes in the oven.
- Spatula – To handle the roasted tomatoes and stir the soup.
