Looking for a comforting and delicious soup to warm you up on a chilly day? Look no further than this Roasted Tomato Basil Soup! Packed with rich flavors and easy to make, this recipe is perfect for cozy nights in, family dinners, or even meal prep for the week ahead.
Why You’ll Love This Recipe?
- Great Flavors: The roasted tomatoes and fresh basil create a depth of flavor that is simply irresistible.
- Quick Prep Time: With simple ingredients and easy steps, you can have this soup on the table in no time.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week for a quick and satisfying meal.
Ingredient Notes:
- Roma tomatoes sliced lengthwise: These tomatoes are perfect for roasting as they have a meatier texture and fewer seeds.
- Extra virgin olive oil: Adds a rich and fruity flavor to the soup.
- Unsalted butter: Enhances the overall richness and creaminess of the soup.
- Yellow onion: Adds sweetness and depth of flavor.
- Garlic cloves: Provides a savory kick to the soup.
- Fresh thyme: Infuses the soup with a fragrant herbaceous flavor.
- Kosher salt and ground black pepper: Seasonings that bring out the natural flavors of the ingredients.
- San Marzano tomatoes crushed: A high-quality canned tomato product that adds richness to the soup.
- Fresh basil: Adds a bright and fresh note to the soup.
- Sugar: Balances out the acidity of the tomatoes.
- Chicken stock: Provides a savory base for the soup.
- Heavy cream: Adds a creamy and luxurious texture to the soup.
Step-by-Step Instructions:
- Preheat your oven and place the sliced Roma tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper, then roast until caramelized.
- In a large pot, sauté the onion, garlic, and thyme in butter until fragrant.
- Add the roasted tomatoes, canned tomatoes, basil, sugar, and chicken stock.
- Simmer for 20 minutes, then blend until smooth.
- Stir in the heavy cream and season to taste with salt and pepper.
- Serve hot with a garnish of fresh basil.
Helpful Tips:
- For a vegan version, swap the butter and heavy cream with plant-based alternatives.
- To enhance the flavor, roast the garlic along with the tomatoes.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Serve with a crusty bread or grilled cheese for a delicious meal pairing.
Expert Tips for the Best Results:
- Use high-quality San Marzano tomatoes for the best flavor.
- Adjust the sugar and salt levels to suit your taste preferences.
- Garnish with a drizzle of olive oil and a sprinkle of fresh basil before serving.
Serving Suggestions:
This Roasted Tomato Basil Soup pairs perfectly with a side of crusty bread, a refreshing salad, or a glass of red wine for a complete meal experience.
Storage and Reheating Tips:
To store, let the soup cool completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
Frequently Asked Questions:
- Can I freeze this soup?
Yes, this soup freezes well. Just be sure to thaw it in the fridge overnight before reheating. - Can I use dried basil instead of fresh?
While fresh basil provides the best flavor, you can use dried basil in a pinch. Just use half the amount called for in the recipe. - How can I make this soup spicy?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup for some heat.
Conclusion:
Warm, comforting, and bursting with flavor, this Roasted Tomato Basil Soup is a must-try recipe for any soup lover. Give it a go and let us know how it turns out – we’d love to hear about your delicious soup-making adventures!
Print
Roasted Tomato Basil Soup
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish perfect for any time of the year. The combination of roasted Roma tomatoes, fresh basil, and a touch of cream creates a rich and velvety soup that is sure to impress your family and friends.
Ingredients
Scale
Main Ingredients:
- 9 Roma tomatoes, sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon Kosher salt
- ½ 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
- ⅔ cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the Roma tomatoes: Toss the Roma tomatoes with olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-40 minutes until caramelized.
- Prepare the soup base: In a large pot, melt butter over medium heat. Add onion, garlic, and thyme. Cook until onions are soft. Add crushed tomatoes, basil, sugar, and chicken stock. Simmer for 20 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Stir in heavy cream and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy!
Notes
- You can customize the thickness of the soup by adjusting the amount of chicken stock and cream.
- For a vegan version, substitute the butter with olive oil and use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg