Description
Silky, rich, and full of deep roasted flavor—this tomato basil soup is a cozy bowl of comfort. Fresh Roma and San Marzano tomatoes blend with herbs, cream, and garlic for a luscious, soul-warming meal. Perfect with a grilled cheese or crusty bread on the side.
Ingredients
18 Roma tomatoes, sliced lengthwise
6 tbsp extra virgin olive oil
4 tbsp unsalted butter
2 yellow onions, diced
8 garlic cloves, minced
2 tbsp fresh thyme, minced
2 tsp Kosher salt
1 tsp ground black pepper
2 (28 oz) cans San Marzano tomatoes, crushed
2 cups fresh basil, roughly chopped
2 tbsp sugar
4 cups chicken stock
1⅓ cups heavy cream
Instructions
Roast the tomatoes: Preheat oven to 400°F (200°C). Arrange Roma tomatoes on a baking sheet. Drizzle with 3 tbsp olive oil and a pinch of salt and pepper. Roast for 40–45 minutes until caramelized.
Sauté aromatics: In a large pot, heat remaining olive oil and butter over medium heat. Add onions and cook until soft, about 6–8 mins. Stir in garlic and thyme; cook 1 minute.
Build the soup: Add roasted Roma tomatoes, crushed San Marzano tomatoes, basil, sugar, salt, and pepper. Pour in chicken stock. Bring to a simmer and cook 20–25 minutes.
Blend: Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
Creamy finish: Stir in heavy cream and simmer 5 more minutes. Adjust seasoning if needed.
Serve hot: Garnish with fresh basil or a drizzle of cream.
- Prep Time: 15 minutes
- Cook Time: 1 hr 10 mins
Nutrition
- Calories: 260 / serving
- Sugar: 10g / serving
- Fat: 18g / serving
- Carbohydrates: 18g / serving
- Fiber: 3g / serving
- Protein: 4g / serving