- 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
- ½ tsp ground black pepper
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
1Preheat oven to 375°F.
2Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
3Roast tomatoes for 1 hour. Remove from oven and set aside.
4Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
5Add onion, and saute for about 5 minutes.
6Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
7Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
8Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
9Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
10Stir in the cream.
11To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil…bake at 400 for about 7 minutes… these make wonderful croutons!
12Add the croutons to the top of the served soup. Serve at once!
We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work. Thick slices are best. Be sure to cut away any brown spots, especially on the top of the tomato. The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best.
Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil.
Whole milk, or half-and-half can be substituted for the cream, although the soup won’t be as silky and the taste not as rich, but will still be delicious.
Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian.
The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.