Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
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 fresh basil, roughly chopped; 1 tbsp sugar; 2 cups chicken stock; 2/3 cup heavy cream

Description

A warm and cozy bowl of pure tomato flavor, this Roasted Tomato Basil Soup blends oven-roasted Roma tomatoes with canned San Marzano tomatoes and fresh basil for a rich taste and smooth texture.

Ingredients

Scale

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 fresh basil, roughly chopped
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream

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Instructions

Preheat the oven to 375°F (190°C).
Spread the tomato halves on a baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with ½ tsp salt and ¼ tsp black pepper.
Roast the tomatoes for 1 hour, then remove and set aside.
Heat 2 tbsp olive oil or butter in a large pot over medium-high heat.
Add the diced onion and sauté about 5 minutes, until soft.
Stir in the garlic, thyme, remaining salt, and pepper, and sauté for 1 more minute.
Add the crushed San Marzano tomatoes, fresh basil, and sugar. Lower the heat and simmer for 10 minutes.
Add the chicken stock and the roasted tomatoes to the pot, and simmer for 30 minutes, stirring occasionally.
Use an immersion blender to purée the soup until smooth, or blend in batches using a blender or food processor, then return to the pot.
Stir in the heavy cream until warmed through. Adjust salt and pepper to taste.
To make mini croutons, cut small bread pieces into cubes, toss with a little oil, diced garlic, and chopped basil, and bake at 400°F (200°C) for about 7 minutes until crispy.
Serve the soup hot with croutons on top.

Notes

Roast tomatoes cut-side up for better caramelization. Adjust salt after blending.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg