“This Roasted Tomato Basil Soup is a creamy, comforting delight that warms you up from the inside out, featuring the rich flavors of sweet roasted tomatoes and fragrant basil. It’s a dish that’s simple to make and perfect for cozy family dinners or gatherings with friends.”
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Roasted Tomato Basil Soup
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting delight featuring the rich flavors of sweet roasted tomatoes and fragrant basil. Perfect for cozy family dinners.
Ingredients
- 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 fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C). Spread the ripe tomato halves on a baking sheet and drizzle them with olive oil, sprinkling salt and pepper.
- Roast the tomatoes in the oven for about 60 minutes until caramelized and fragrant. Set aside.
- In a large pot or Dutch oven, heat the butter and remaining olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and thyme, sauté for another minute until fragrant.
- Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.
- Incorporate the roasted tomatoes and chicken stock, letting the mixture simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth, or carefully transfer it to a blender in batches. Return the soup to the pot.
- Stir in the heavy cream to make the soup creamy and luscious.
- For croutons, cut bread into cubes, add olive oil, garlic, and basil, and bake at 400°F (200°C) for about 7 minutes until crispy.
- Serve the soup hot, sprinkled with croutons on top.
Notes
This soup is perfect for meal prep; store leftovers in an airtight container for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
The Story Behind This Dish
Every year as summer comes to an end, I find myself down at the local farmer’s market, my tote filled with ripe tomatoes begging to be turned into something magical. This roasted tomato basil soup is the result of those trips, a warm embrace of nostalgia and the quintessential taste of summer, even on cooler days. I can still remember the first time my little ones tasted it—eyes lighting up with delight as they slurped it up with crusty bread. The kitchen transforms into a haven as the smell of caramelized tomatoes wafts through the air, a memory that lingers long after the dishes are washed. My kids affectionately call it “magic soup,” and I believe they are onto something special there!
Let’s Cook It Together
Creating this soup is just as enjoyable as savoring it. Each step is simple and rewarding, and before you know it, your home will be full of warmth and flavor. So gather your ingredients, roll up your sleeves, and let’s dive into this delicious recipe!
What 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 fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Step-by-Step Directions
- Preheat your oven to 375°F (190°C). Spread the ripe tomato halves on a baking sheet and drizzle them with olive oil before sprinkling with salt and pepper.
- Roast the tomatoes in the oven for about an hour until they are caramelized and fragrant. After baking, remove them from the oven and set them aside.
- In a large pot or Dutch oven, heat the butter and remaining olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until the onions become translucent.
- Stir in the minced garlic and thyme, and sauté for another minute until fragrant.
- Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot, then lower the heat and let it simmer for about 10 minutes.
- Incorporate the roasted tomatoes and chicken stock into the pot and let everything simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth, or if you don’t have one, carefully transfer it to a blender in batches. Once puréed, return the soup to the pot.
- Stir in the heavy cream to make the soup creamy and luscious.
- For homemade croutons, cut small pieces of bread into cubes, add olive oil, diced garlic, and basil, and bake at 400°F (200°C) for about 7 minutes until crispy.
- Serve the soup hot and sprinkle the croutons on top.
Nutrition Values
- Serving size: 1 cup
- Calories: 220
- Protein: 4g
- Carbs: 22g
- Fat: 14g
- Fiber: 3g
Packed with flavor and a touch of creaminess, this recipe is a delightful way to enjoy a hearty meal without feeling weighed down.
Perfect Pairings for This Dish
Serving this roasted tomato basil soup is all about the cozy experience. I love to pair it with a grilled cheese sandwich, its crispy, gooey goodness balancing perfectly with the smoothness of the soup. A light arugula salad on the side, dressed with a simple lemon vinaigrette, brings a touch of freshness that brightens up the meal. For a special touch, consider serving it in rustic bowls with a sprig of basil on top and an extra drizzle of olive oil, creating a beautiful presentation that will impress your family and friends.
Keeping It Fresh
This soup is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to four days. If you prefer, you can freeze it for up to three months. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat, stirring occasionally. You might want to add a splash of extra cream or broth to smooth it out after freezing.
Pro Tips from My Kitchen
- Roast the tomatoes long enough to achieve caramelization; this deepens the flavor and adds sweetness.
- Fresh basil at the end preserves its bright flavor and vibrant color—don’t add it too early!
- Add a pinch of red pepper flakes for a subtle kick that elevates the soup.
- Feel free to swap heavy cream for a lighter option like coconut milk for a dairy-free version.
- Make a larger batch to enjoy throughout the week—it keeps well and makes for an easy lunch.
Creative Twists to Try
If you’re feeling adventurous, consider these fun variations! Add a dollop of pesto before serving for a flavor explosion, or try stirring in a teaspoon of smoked paprika for a smoky undertone. You can also bring in other veggies—such as carrots or bell peppers—while sautéing the onions, creating a heartier, more nutritious mix.
FAQs
Can I freeze this recipe?
Yes! This soup freezes beautifully. Just let it cool completely before transferring it to an airtight container. It can be frozen for up to three months.
What’s the best substitute for heavy cream?
If you need a lighter option, you can substitute heavy cream with half-and-half or even coconut milk for a delightful dairy-free alternative that pairs well with the flavors.
How long will this stay fresh?
In the refrigerator, the soup will stay fresh for four days. Just make sure to store it in an airtight container to maintain the best quality.
Can I double the recipe for meal prep?
Absolutely! This recipe is easily doubled—just make sure you have a large enough pot to accommodate all the ingredients. Enjoy the leftovers throughout the week!
Warm your heart and fill your home with the delightful aroma of this Roasted Tomato Basil Soup, a dish that not only nourishes but also creates happy moments around the table. Happy cooking!