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