Roasted Tomato Basil Soup is a comforting dish that warms the soul. It is packed with flavor and made from simple ingredients you can find in your kitchen. This soup combines the rich taste of roasted tomatoes with fresh basil, creating a delicious meal perfect for any time of year. Whether you serve it with a grilled cheese sandwich or on its own, this soup is sure to please everyone.
Making this soup is easy and fun. You can roast the tomatoes to bring out their natural sweetness. The addition of garlic, onion, and fresh herbs makes the taste even better. Plus, the heavy cream adds a creamy texture that is hard to resist. This dish can be enjoyed hot, making it a great choice for chilly days.
You can also store any leftovers in the fridge and enjoy them later. Let’s dive into why you’ll love this Roasted Tomato Basil Soup!
Why You’ll Love This Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is not only simple to prepare but also bursting with flavor. It uses fresh ingredients that make it healthy and satisfying. The roasted tomatoes enhance the soup’s natural sweetness, while fresh basil adds a delightful aroma. This dish is perfect for family dinners or cozy nights in. It is also budget-friendly, making it a fantastic option for those looking to eat well without overspending.
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need
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
Step-by-Step Directions
Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper. Roast tomatoes for 1 hour. Remove from oven and set aside. Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat. Add onion and sauté for about 5 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute. Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then. Use 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. Stir in the cream. To make the mini croutons: Cut a few small pieces of bread into small cubes, add a little oil, diced garlic, and basil…bake at 400°F for about 7 minutes… these make wonderful croutons! Add the croutons to the top of the served soup. Serve at once!
How to Serve Roasted Tomato Basil Soup
Serve this soup hot in bowls. You can top it with mini croutons for added texture. A sprinkle of fresh basil or a drizzle of olive oil makes it even more appealing. Pair it with a nice salad or a grilled cheese sandwich for a complete meal.
How to Store Roasted Tomato Basil Soup
If you have leftovers, let the soup cool completely. Then, transfer it into an airtight container and store it in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, warm it gently on the stove or in the microwave, stirring occasionally.
Tips for the Best Roasted Tomato Basil Soup
Use ripe, fresh tomatoes for the best flavor. Don’t skip roasting the tomatoes, as it brings out their sweetness. Adjust the seasoning according to your taste. You can add more basil or even a pinch of red pepper flakes for a little heat.
Recipe Variations
You can add other vegetables like carrots or bell peppers for different flavors. For a vegan version, replace the heavy cream with coconut milk and the chicken stock with vegetable stock.
Frequently Asked Questions (FAQs)
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes for convenience. Just skip the roasting step.
How do I make it vegan?
Use vegetable stock instead of chicken stock and replace heavy cream with coconut milk or a nut cream.
Can I freeze the soup?
Yes, this soup freezes well. Just make sure to let it cool before placing it in a freezer-safe container.
