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Perfect Roasted Tomato Basil Soup

A creamy, smooth soup made with roasted roma tomatoes and fresh basil, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the roasted tomatoes
  • 9 pieces roma tomatoes, sliced lengthwise Use firm roma tomatoes for best results.
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
For the soup base
  • 2 tbsp unsalted butter
  • 1 piece yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
  • 1 can (28 oz) crushed San Marzano tomatoes Using quality San Marzano tomatoes enhances the flavor.
  • 1 cup fresh basil, roughly chopped Reserve a bit for garnish.
  • 1 tbsp sugar Balances acidity of tomatoes.
  • 2 cups chicken stock Use vegetable stock for a vegetarian version.
  • 2/3 cup heavy cream Can substitute with half-and-half for a lighter finish.
For the croutons
  • small pieces bread, cut into cubes Use stale bread for better texture.
  • as needed olive oil For tossing bread cubes.
  • as needed minced garlic To add flavor to croutons.
  • as needed fresh basil, chopped For adding to croutons.

Method
 

Preparation
  1. Preheat your oven to 375°F. Arrange the sliced roma tomatoes, cut side up, on a baking sheet.
  2. Drizzle the tomatoes evenly with 3 tablespoons of extra-virgin olive oil. Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper.
  3. Roast the tomatoes for 1 hour until slightly caramelized and fragrant. Remove them from the oven and set aside.
  4. In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter over medium-high heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
  5. Add the minced garlic and chopped fresh thyme. Cook another minute until fragrant.
Soup Cooking
  1. Add the crushed San Marzano tomatoes, 1 cup of roughly chopped fresh basil, and 1 tablespoon of sugar. Lower the heat and simmer for about 10 minutes, stirring occasionally.
  2. Pour in 2 cups of chicken stock and add the roasted roma tomatoes. Let the soup simmer for another 30 minutes, stirring now and then.
  3. Use an immersion blender to carefully purée the soup until smooth. Stir in 2/3 cup of heavy cream and heat gently, but do not boil.
Making Croutons
  1. Preheat your oven to 400°F. Toss small bread cubes with olive oil, minced garlic, and chopped basil. Bake for about 7 minutes, or until golden and crisp.
Serving
  1. Ladle the hot soup into bowls and top with croutons. Serve immediately and enjoy!

Notes

Roast tomatoes until they caramelize for best flavor. Use good quality canned San Marzano tomatoes for depth. Blend carefully with the immersion blender to avoid splashes. For a smoother soup, strain after blending. Taste and adjust salt and sugar as needed.
For vegetarian option, use vegetable stock instead of chicken stock. Add red pepper flakes for heat. Store leftover soup in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight to reheat.