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Roasted Tomato Basil Soup

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 250
A rich and comforting roasted tomato basil soup perfect for a cozy meal, topped with homemade croutons.

Ingredients

Vegetables

  • 9 pieces Roma tomatoes (sliced lengthwise)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion diced yellow onion
  • 4 cloves 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 basil (fresh, roughly chopped)
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

Croutons

  • varies small bread pieces (for croutons)
  • a little oil (for croutons)
  • diced garlic and basil (for croutons)

Instructions 

  • Preheat oven to 375°F (190°C).
  • Spread tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 1 hour.
  • Heat oil or butter in a large pot, sauté onion for 5 minutes, then add garlic, thyme, salt, and pepper; cook for 1 minute.
  • Add crushed tomatoes, basil, and sugar; simmer for 10 minutes. Then add stock and roasted tomatoes; simmer for 30 minutes.
  • Puree the soup with an immersion blender or in batches in a blender. Stir in cream before serving. Prepare croutons by baking bread cubes with oil, garlic, and basil at 400°F for 7 minutes, then top soup with croutons.

Notes

For extra flavor, use fresh basil and high-quality tomatoes.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: basil, tomato