Roasted Tomato Basil Soup
The ultimate homemade tomato soup! Roasting the tomatoes first creates a deep, sweet base for this velvety, creamy soup packed with fresh basil. Easy, freezer friendly, and perfect with grilled cheese.
Ingredients
- 9 Roma tomatoes halved lengthwise
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons unsalted butter
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon kosher salt plus more for roasting
- ½ teaspoon black pepper plus more for roasting
- 1 28 oz can crushed San Marzano tomatoes
- 1 cup fresh basil roughly chopped, divided
- 1 tablespoon granulated sugar
- 2 cups chicken stock or vegetable stock
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F. On a parchment lined sheet, toss tomato halves with 1 tbsp oil, salt, and pepper. Roast for 1 hour.
- In a Dutch oven, heat remaining oil and butter over medium. Sauté onion for 5-7 mins until soft.
- Add garlic, thyme, salt, and pepper; cook 1 minute until fragrant.
- Add canned tomatoes, half the basil, and sugar. Simmer 10 mins.
- Add chicken stock and all roasted tomatoes with juices. Simmer 30 mins.
- Use an immersion blender to purée soup until completely smooth.
- Stir in heavy cream and remaining fresh basil. Warm through (do not boil). Season to taste.
- Serve hot, topped with croutons, a drizzle of oil, or more basil.
Notes
Roasting the tomatoes is key for deep flavor. For a vegan version, use all oil, veggie stock, and coconut milk. Freeze before adding cream. Use an immersion blender for easiest, safest puréeing.