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Roasted Tomato Basil Soup
5 from 552 votes

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is made by roasting Roma tomatoes then simmering them with onions, garlic, thyme, basil, and chicken stock before blending to a smooth creamy consistency enriched by heavy cream. The roasting intensifies tomato flavor, and the fresh herbs provide aromatic notes, making a warming soup that balances acidity with creaminess.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 people
Calories: 190 kcal
Course: Soup
Cuisine: International

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

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
  3. Roast tomatoes for 1 hour. Remove from oven and set aside.
  4. Heat 2 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
  5. Add onion, and saute for about 5 minutes.
  6. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
  7. Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
  8. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
  9. 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.
  10. Stir in the cream.
  11. 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!
  12. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 190

% 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.