Roasted Tomato Basil Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8 people
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Calories
190 kcal
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Course
Soup
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Cuisine
International
Roasted Tomato Basil Soup
Description
This recipe highlights roasting halved Roma tomatoes at 375°F, which concentrates their sweetness and softens their texture. The tomatoes combine in a pot with sautéed onions, garlic, and fresh thyme, seasoned with salt and pepper, along with crushed San Marzano tomatoes and fresh basil. A touch of sugar balances the acidity. The mixture simmers with chicken stock to blend the flavors before pureeing to a smooth soup.
Heavy cream added at the end lends a silky texture without overpowering the roasted tomato essence. The soup’s flavor melds earthiness from thyme and freshness from basil with the naturally sweet and tangy tomatoes. The instructions also include making mini croutons toasted with garlic and basil as a garnish to add crisp texture.
The soup serves well as a comforting lunch or light dinner, especially appreciated when made with fresh tomatoes. It pairs nicely with crusty bread or sandwiches. It can be prepared a day in advance, with roasted tomatoes best used within hours for optimal flavor. Substituting whole milk or half-and-half lowers richness but still yields a tasty soup. It can be made vegetarian by swapping chicken stock for vegetable broth.
Storage guidelines note the soup lasts about a week refrigerated and freezes well up to two months. Using fresh herbs is ideal, but dried herbs can substitute with adjusted quantities.
Ingredients
- 9 Roma tomato sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 2 tablespoon butter unsalted
- 1 yellow onion diced
- 4 garlic minced, cloves
- 1 tablespoon thyme minced, fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 oz. can San Marzano Tomatoes crushed
- 1 cup basil fresh, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- 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 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
- Add onion, and saute 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 in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!
- Add the croutons to the top of the served soup. Serve at once!
Notes
- Roast tomatoes up to one day in advance, but use soon for best flavor.
- Use fresh thyme and basil when possible; if substituting dried, reduce quantities accordingly.
- Substitute whole milk or half-and-half for heavy cream for a lighter texture.
- Vegetarian option: replace chicken stock with vegetable broth.
- Soup stores up to one week refrigerated and freezes up to two months.
- Remove any brown spots from tomatoes before roasting for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 389mg | 16% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1161IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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