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 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 basil fresh, roughly chopped; 1 tablespoon sugar; 2 cups chicken stock; ⅔ cup heavy cream

There’s something comforting about a bowl of warm and flavorful Roasted Tomato Basil Soup. This recipe is not only delicious but also incredibly simple to make, making it a go-to dish for cozy nights in or when entertaining guests. It has become a staple in my kitchen, impressing everyone who tries it.

Why You’ll Love This Recipe?

Bursting with great flavors from roasted tomatoes and fresh basil.
Quick and easy prep time, perfect for a busy weeknight dinner.
Ideal for meal prep and can be easily reheated for a quick lunch.

Ingredient Notes:

Roma tomatoes sliced lengthwise: Adds a rich and intense flavor to the soup.
Extra virgin olive oil: Enhances the overall taste and adds a subtle fruity note.
Unsalted butter: Adds richness and depth to the soup.
Yellow onion and garlic: Provide a savory base for the soup.
Fresh thyme: Adds a herbaceous aroma to the dish.
San Marzano tomatoes: Use crushed canned tomatoes for convenience.
Fresh basil: Adds a bright and fresh flavor to the soup.
Sugar: Balances out the acidity of the tomatoes.
Chicken stock and heavy cream: Create a creamy and luscious texture for the soup.

Step-by-Step Instructions:

Preheat the oven and roast the Roma tomatoes with olive oil.
In a pot, sauté onion, garlic, and thyme in butter.
Add the roasted tomatoes, San Marzano tomatoes, basil, sugar, salt, and pepper.
Simmer the soup, then blend until smooth.
Stir in chicken stock and heavy cream, then simmer until heated through.

Helpful Tips:

For a vegan version, substitute chicken stock with vegetable stock.
Top the soup with a drizzle of olive oil and a sprinkle of freshly chopped basil before serving.
Freeze leftovers in individual portions for easy grab-and-go meals.

Expert Tips for the Best Results:

Use ripe Roma tomatoes for the best flavor.
Don’t skip roasting the tomatoes—it adds depth and sweetness to the soup.
Let the soup simmer for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions:

Pair this Roasted Tomato Basil Soup with a crusty baguette for dipping or a fresh green salad for a light and satisfying meal.

Storage and Reheating Tips:

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to prevent sticking.

Frequently Asked Questions:

Can I use dried basil instead of fresh?

Fresh basil is recommended for the best flavor, but you can use dried basil in a pinch.

Can I freeze this soup?

Yes, this soup freezes well. Just thaw in the refrigerator before reheating.

How can I make this soup spicy?

Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

Can I use canned tomatoes instead of fresh Roma tomatoes?

While fresh Roma tomatoes are recommended, canned tomatoes can be used as a substitute.

Conclusion:

Warm up with a bowl of homemade Roasted Tomato Basil Soup that’s sure to impress your taste buds. Give this recipe a try and let me know how it turns out in the comments below. Enjoy!