This roasted tomato basil soup is warm, creamy, and full of fresh tomato flavor. It is simple to make and perfect for a weeknight or a cozy meal.
introduction
Roast brings a deep, sweet flavor to the tomatoes. This soup mixes roasted Roma tomatoes with canned San Marzano tomatoes, fresh basil, and cream for a smooth, rich bowl. For another warm dinner idea try the Buffalo Chicken Roasted Potato Bake.
why make this recipe
- It is simple and uses easy ingredients.
- Roasting brings a deep tomato flavor.
- It is creamy and comforting, good any time of year.
- You can make it ahead and reheat easily.
how to make Roasted Tomato Basil Soup
- Roast the fresh Roma tomatoes to concentrate their flavor.
- Sauté onion and garlic until soft and fragrant.
- Add crushed canned tomatoes, fresh basil, and sugar to balance acidity.
- Combine roasted tomatoes and chicken stock, then simmer to blend flavors.
- Puree the soup smooth and stir in cream for a silky finish.
- Make small croutons if you like a crunchy topping.
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 basil (fresh, roughly chopped)
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Directions :
- Preheat oven to 375°F.
- Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
- Add onion, and saute for about 5 minutes.
- Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
- Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
- Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
- Stir in the cream.
- To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil…bake at 400 for about 7 minutes… these make wonderful croutons!
- Add the croutons to the top of the served soup. Serve at once!
how to serve Roasted Tomato Basil Soup
- Serve hot in bowls with a drizzle of cream or olive oil.
- Top with the mini croutons or toasted bread.
- Add fresh basil leaves for color and flavor.
- Offer grilled cheese or a simple salad on the side.
how to store Roasted Tomato Basil Soup
- Cool the soup to room temperature before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat on the stove over low heat, stirring until warm. Add a splash of stock or water if it is too thick.
tips to make Roasted Tomato Basil Soup
- Roast tomatoes until edges caramelize for extra flavor.
- Use a good quality San Marzano canned tomato for better taste.
- Blend carefully: hot liquids expand, so blend in small batches and keep the lid slightly open with a towel.
- Add cream off the heat to keep it from breaking.
- Taste and adjust salt and sugar at the end.
variation (if any)
- Make it vegetarian: use vegetable stock instead of chicken stock.
- Make it vegan: use coconut cream or cashew cream in place of heavy cream.
- Add roasted red peppers for a smoky twist.
- Stir in a spoon of pesto for a stronger basil taste.
FAQs
Q: Can I skip roasting the fresh tomatoes?
A: Yes, but roasting adds depth. If you skip it, the soup will be fresher but less sweet and rich.
Q: Can I make this dairy-free?
A: Yes. Use a plant-based cream like coconut cream or cashew cream instead of heavy cream.
Q: Is it safe to blend hot soup?
A: Yes, but be careful. Blend in small batches and vent the blender lid. Use an immersion blender for less risk.
Q: Can I use fresh tomatoes only?
A: You can, but canned crushed San Marzano tomatoes add body and consistent flavor. Use extra fresh tomatoes if you skip the can.
Q: How long does the soup keep its best flavor?
A: It tastes best within 2 to 3 days in the fridge. Flavor fades after that, but it still keeps for up to 4 days.
Roasted Tomato Basil Soup
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This roasted tomato basil soup is warm, creamy, and full of fresh tomato flavor. It is simple to make and perfect for a cozy meal.
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 basil (fresh, roughly chopped)
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
- Preheat oven to 375°F.
- Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
- Add onion, and sauté for about 5 minutes.
- Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
- Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
- Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée.
- Stir in the cream.
- To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil, bake at 400°F for about 7 minutes.
- Add the croutons to the top of the served soup. Serve at once!
Notes
Roast tomatoes until edges caramelize for extra flavor. Use a good quality San Marzano canned tomato for better taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
