Tomato Soup Recipe
This Roasted Tomato Basil Soup delivers a velvety texture and an irresistible depth of flavor, thanks to the roasted tomatoes. Pair it with a classic grilled cheese for the ultimate comfort meal.
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Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 cups chicken stock
- 1 yellow onion diced
- 9 Roma tomatoes sliced lengthwise
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
- 4 garlic cloves minced
- 1 cup fresh basil roughly chopped
- 1 tablespoon fresh thyme minced
- ⅔ cup heavy cream
- 1 28 oz. can San Marzano tomatoes, crushed
Instructions
- Preheat the oven to 375°F. Arrange the halved Roma tomatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and black pepper. Roast for 1 hour, then set aside.
- In a large soup pot or Dutch oven, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes until softened.
- Stir in the garlic, fresh thyme, salt, and black pepper. Cook for an additional minute to release the flavors.
- Add the crushed San Marzano tomatoes, sugar, and fresh basil. Reduce the heat and let the mixture simmer gently for 10 minutes.
- Incorporate the roasted tomatoes and chicken stock into the pot. Stir occasionally and simmer for 30 minutes to meld the flavors.
- Purée the soup using an immersion blender, or carefully process in batches using a countertop blender. Return the smooth soup to the pot.
- Stir in the heavy cream until well combined, allowing the soup to warm through without boiling.
- For optional croutons, cube a few pieces of bread and toss with olive oil, minced garlic, and chopped basil. Bake at 400°F for 7 minutes until crisp.