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Roasted Tomato Basil Soup Recipe

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4.7 from 118 reviews

This Roasted Tomato Basil Soup is a rich and comforting dish featuring the deep, caramelized flavors of roasted Roma tomatoes combined with fresh basil and a creamy finish. Perfect for cozy dinners, this recipe balances the sweetness of roasted tomatoes with aromatic herbs and a smooth texture, making it a delicious classic with a homemade touch.

Ingredients

Scale

Vegetables and Herbs

  • 9 Roma tomatoes, sliced lengthwise
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 1 cup fresh basil, roughly chopped

Pantry Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon sugar

Canned and Liquid Ingredients

  • 1 (28 oz.) can San Marzano tomatoes, crushed
  • 2 cups chicken stock
  • ⅔ cup heavy cream

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of extra virgin olive oil and sprinkle lightly with salt and pepper. Roast them in the oven for about 25-30 minutes, until they are tender and slightly caramelized, which will deepen the flavor of the soup.
  2. Sauté Aromatics: While the tomatoes roast, heat the butter and remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and fresh thyme and cook for an additional 1-2 minutes until fragrant.
  3. Add Tomatoes and Tomatoes Sauce: Add the roasted tomatoes along with any juice from the baking sheet to the pot. Pour in the crushed San Marzano tomatoes and stir to combine. Season with kosher salt, black pepper, and sugar to balance the acidity of the tomatoes.
  4. Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 20 minutes to allow all the flavors to meld together.
  5. Add Basil and Cream: Stir in the roughly chopped fresh basil leaves and the heavy cream. Heat through for another 5 minutes without boiling to keep the cream from curdling.
  6. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until velvety smooth. Adjust seasoning to taste with additional salt and pepper if needed.
  7. Serve: Ladle the hot soup into bowls, garnish with a few fresh basil leaves if desired, and enjoy this comforting roasted tomato basil soup warm.

Notes

  • For a vegan version, substitute butter with additional olive oil and use vegetable stock instead of chicken stock.
  • You can roast the tomatoes a day ahead and refrigerate them to save time.
  • If the soup is too thick, adjust the consistency by adding more stock or cream as needed.
  • Use San Marzano tomatoes for the best flavor, but canned whole peeled tomatoes can be a substitute.

Find it online: https://amandafood.com/roasted-tomato-basil-soup-recipe/