Description
Indulge in the rich, comforting flavors of this homemade Roasted Tomato Basil Soup. Bursting with the sweetness of roasted tomatoes and fragrant basil, this soup is a delight for the senses.
Ingredients
Units
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Main Ingredients:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 28 oz. can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
For Sautéing:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
Instructions
- Preheat the oven: Heat oven to 375°F.
- Roast the tomatoes: Place tomato halves on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 1 hour. Set aside.
- Sauté aromatics: In a large pot, heat butter, sauté onion until translucent. Add garlic, thyme, salt, and pepper; sauté briefly.
- Add ingredients: Stir in crushed tomatoes, basil, and sugar. Simmer for 10 minutes.
- Simmer the soup: Add stock and roasted tomatoes, simmer for 30 minutes.
- Purée the soup: Blend the soup until smooth. Return to pot.
- Finish the soup: Stir in cream.
- Make croutons: Toss bread cubes with oil, garlic, and basil. Bake at 400°F for 7 minutes.
- Serve: Top soup with croutons and enjoy!
Notes
- For a vegan option, substitute heavy cream with coconut cream.
- This soup freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
