Roasted Tomato Basil Soup Recipe
User Reviews
5
Roasted Tomato Basil Soup Recipe
Description
This soup starts by roasting halved Roma tomatoes, cherry tomatoes, quartered onion, and unpeeled garlic cloves drizzled with olive oil and seasoned with salt and pepper. Roasting intensifies the natural sweetness and softens the vegetables, producing flavorful juices that contribute to the soup base.
The roasted vegetables are combined with canned San Marzano tomatoes, fresh basil and thyme, sugar, chicken or vegetable stock, and tomato paste in a pot. The mixture is brought to a boil and then simmered to meld flavors fully.
Once simmered, an immersion blender purees the soup until smooth and creamy. The soup simmers again briefly to harmonize the texture. Finished with optional heavy cream stirred in for richness, it presents a balanced flavor of sweet roasted tomatoes and fresh herbs.
Serving the soup alongside sandwiches or warm bread highlights its comforting character. While roasting directly on the pan can be messier, it allows the vegetable juices to collect and add depth to the soup.
Ingredients
- 8 Roma tomato sliced in half lengthwise
- 1 lb cherry tomato
- 1 onion sliced in 4 pieces
- 6 garlic unpeeled, cloves
- 3 tablespoons olive oil
- 1 teaspoon kosher salt plus more to taste
- ½ tsp black pepper plus more to taste
- 28 oz San Marzano Tomatoes
- 1 1/2 cup basil fresh
- 1 tablespoon thyme fresh
- 1 tbsp sugar
- 2 cups chicken stock vegetable stock
- 3 tbsp tomato paste
- ⅔ cup heavy cream optional
Instructions
- Preheat the oven to 425°F.
- Start by placing your tomatoes, onion, and garlic on a sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss them around in olive oil and seasonings until they are fully coated.
- Roast the vegetables in the oven for 30 minutes. Remove from the oven and set aside.
- Place a dutch oven (or stockpot) on the stove over medium heat. Add the roasted vegetables.
- Add in the San Marzano tomatoes, basil, thyme, sugar, stock (or broth), and tomato paste.
- Bring to a boil and turn down to a simmer. Let the soup simmer for about 20 minutes.
- Using an immersion blender, blend the soup until it's smooth and creamy. Allow it to simmer for about 10 more minutes.
- If using, add in the heavy cream and stir to combine. Top with additional fresh basil if you want and serve with your favorite soup or sandwich!
Notes
- Roast vegetables directly on the sheet pan rather than using parchment to capture flavorful juices for the soup base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 13/4 cup | |
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 400mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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