Description
Roasted tomato basil soup delivers rich Mediterranean flavors with concentrated sweetness from slow-roasted tomatoes. Fresh basil and creamy texture elevate this classic comfort dish you’ll crave again and again.
Ingredients
Scale
Roasted Tomatoes:
- 9 Roma tomatoes, sliced lengthwise
- 1 28 ounces (794 grams) can San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
Aromatics and Seasonings:
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
Fats and Liquids:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Arrange tomato halves on a roasting tray, generously coating with olive oil and seasoning with salt and pepper for enhanced flavor intensity.
- Roast the tomatoes in a preheated oven at 375°F until they caramelize and develop deep, rich color, approximately one hour.
- In a large cooking vessel, warm olive oil and sauté diced onions until they become translucent and slightly golden.
- Introduce minced garlic, thyme, and additional seasonings, allowing the aromatics to release their fragrant essences.
- Pour crushed tomatoes into the pot, incorporating fresh basil and a touch of sugar to balance the acidity.
- Gently incorporate roasted tomatoes and chicken stock, allowing the mixture to simmer and meld flavors thoroughly.
- Use an immersion blender to transform the soup into a smooth, velvety consistency, ensuring no chunks remain.
- Enrich the soup with a splash of heavy cream, creating a luxurious and silky texture.
- Craft mini croutons by cubing bread and tossing with olive oil, minced garlic, and fresh basil leaves.
- Crisp the croutons in a hot oven until they turn golden and crunchy.
- Ladle the soup into warm bowls and garnish with the freshly prepared herbed croutons, serving immediately for optimal taste and temperature.
Notes
- Roasting tomatoes intensifies their natural sweetness and concentrates the flavor, creating a rich, deep taste profile for the soup.
- Choose ripe, in-season tomatoes for the most vibrant and robust flavor, ensuring a more delicious final result.
- Slow roasting allows the tomatoes to caramelize, developing complex layers of taste that elevate the entire soup’s character.
- Use an immersion blender for easier cleanup and smoother texture, but be careful to blend in a deep pot to prevent splattering.
- Mini croutons add a delightful crunch and provide a textural contrast to the smooth, velvety soup, making each bite more interesting.
- Adjust seasoning to taste, as the salt level can vary depending on the stock and roasted tomatoes used in the recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 295
- Sugar: 4 g
- Sodium: 491 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 54 mg