Description
Homemade roasted tomato basil soup delivers pure comfort with garden-fresh ingredients blended into silky smooth perfection. Rich Mediterranean flavors dance across your palate, inviting warm memories of sunny Italian kitchens.
Ingredients
Scale
Main Ingredients:
- 9 Roma tomatoes, sliced lengthwise
- 1 28 ounces (794 grams) can San Marzano tomatoes, crushed
- 2 cups chicken stock
Aromatic and Seasoning Ingredients:
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup fresh basil, roughly chopped
- 1 tablespoon fresh thyme, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon sugar
Oils, Fats, and Cream:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2/3 cup heavy cream
Instructions
- Carefully arrange halved tomatoes on a rimmed baking sheet, ensuring they are evenly spread and not overcrowded.
- Generously drizzle olive oil over the tomatoes, then season with kosher salt and freshly ground black pepper to enhance their natural flavors.
- Roast the tomatoes in a preheated oven at 375°F for approximately one hour, allowing them to caramelize and develop a rich, concentrated taste.
- While tomatoes are roasting, sauté diced onions in a large pot with oil or butter over medium-high heat until they become translucent and slightly golden.
- Introduce minced garlic, fresh thyme, additional salt, and pepper to the onions, stirring continuously to prevent burning and release aromatic flavors.
- Pour crushed tomatoes into the pot, then incorporate fresh basil leaves and a touch of sugar to balance the acidity and enhance the overall taste profile.
- Reduce heat and allow the mixture to simmer gently, letting the ingredients meld together for about 10 minutes.
- Add vegetable or chicken stock and the previously roasted tomatoes to the pot, simmering for 30 minutes and stirring occasionally to prevent sticking.
- Carefully purée the soup using an immersion blender directly in the pot, or transfer in batches to a standard blender, ensuring a smooth and creamy consistency.
- Stir in heavy cream to create a luxurious texture and additional depth of flavor.
- Prepare quick garnish croutons by cutting bread into small cubes, tossing with olive oil, minced garlic, and chopped basil, then baking at 400°F for approximately 7 minutes until crisp and golden.
- Ladle the hot soup into serving bowls and top with the freshly made herbed croutons, serving immediately to preserve temperature and texture.
Notes
- Roast tomatoes at peak ripeness for the most intense, sweet flavor that elevates the entire soup’s taste profile.
- Consider using a mix of tomato varieties like roma, heirloom, and cherry to create a more complex, layered tomato base.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream to maintain a rich, creamy texture.
- Adjust the sugar quantity based on the natural sweetness of your tomatoes, tasting and tweaking as you go for perfect balance.
- Prep Time: 20 minutes
- Cook Time: 1 hour 47 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg