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Brianna Hughes

Cozy Roasted Tomato Basil Soup

Creamy roasted tomato basil soup made with garden-fresh Roma tomatoes, fresh basil, San Marzano tomatoes, and a touch of heavy cream. Roasting the tomatoes first adds incredible depth and sweetness to this cozy homemade soup.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: dinner, lunch, Soup
Cuisine: American
Calories: 190
Ingredients Method

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 or sea salt
  • 1/2 tsp ground black pepper
  • 1 (28-ounce) can San Marzano tomatoes, crushed
  • 1 cup fresh basil, roughly chopped
  • 1 TBSP sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

Method
 

  1. Roast the Roma tomatoes at 375°F for 1 hour with olive oil, salt, and pepper.
  2. Sauté the onion in oil/butter for about 5 minutes.
  3. Add garlic, thyme, salt, and pepper and sauté another minute.
  4. Add crushed San Marzano tomatoes, basil, and sugar. Simmer for 10 minutes.
  5. Add chicken stock and roasted tomatoes. Simmer another 30 minutes.
  6. Blend until smooth or to your preferred texture, preferably with an immersion blender.
  7. Stir in the heavy cream and serve with homemade sourdough croutons, crackers, sourdough bread, French bread, or sourdough garlic toast.
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