Cozy Roasted Tomato Basil Soup
This homemade roasted tomato basil soup is a comforting classic. Starting with roasting fresh Roma tomatoes brings out a deep, sweet flavor that canned tomatoes alone can't replicate. Combined with San Marzano crushed tomatoes, fresh basil, and a touch of cream, it's incredibly satisfying, surprisingly easy, and pairs perfectly with a grilled cheese sandwich.
Equipment
- Baking Sheet
- Large pot or Dutch oven
- Immersion blender Recommended for easy blending
- Standard blender Requires blending in batches and careful handling of hot liquid
Ingredients
Hauptzutaten
- 9 Roma tomatoes sliced lengthwise; great for roasting
- 3 tablespoon extra virgin olive oil divided, for roasting and sautéing
- 2 tablespoon unsalted butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon Kosher salt divided
- 0.5 teaspoon ground black pepper divided
- 1 can San Marzano tomatoes, crushed 28 oz.
- 1 cup fresh basil roughly chopped
- 1 tablespoon sugar
- 2 cup chicken stock
- 0.67 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Place the sliced Roma tomatoes on a baking sheet. Drizzle with about 1 tablespoon of the olive oil, sprinkle with a little salt and pepper, and toss gently to coat. Roast for 30-40 minutes, or until they are soft, slightly caramelized, and a little shriveled.
- While the tomatoes are roasting, grab a large pot or Dutch oven. Heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and fresh thyme. Cook for just 1-2 minutes more, until fragrant. Be careful not to burn the garlic!
- Add the roasted Roma tomatoes (juice and all!), the crushed San Marzano tomatoes, salt, pepper, and sugar to the pot. Stir everything together.
- Pour in the chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This allows all those wonderful flavors to meld together.
- Blend it Up: You can use an immersion blender right in the pot – carefully blend until smooth or your desired consistency. If you're using a standard blender, work in batches. Fill the blender only halfway, leave the little cap in the lid slightly ajar (or remove and cover with a kitchen towel) to let steam escape, and hold the lid down firmly. Blend until smooth. Return blended soup to the pot.
- Stir in the heavy cream and fresh chopped basil. Cook for another 5 minutes, stirring, until the soup is heated through and the basil has wilted slightly. Taste and adjust seasoning if needed.
Notes
Serve hot with a swirl of extra cream, a sprinkle of fresh basil, or alongside a grilled cheese sandwich.
Substitutions & Additions:
- Vegetarian: Use vegetable stock instead of chicken stock.
- Different Tomatoes: Other types like cherry tomatoes or quartered larger tomatoes can be roasted, but roasting time may vary.
- Dried Herbs: Use about 1 tsp dried thyme (add with onions/garlic) and 2-3 tbsp dried basil (add at the end) if fresh is unavailable.
- Spice it Up: Add a pinch of red pepper flakes with the garlic.
- Add Veggies: Sauté a diced carrot and celery with the onion.
- Make it Heartier: Stir in cooked small pasta (ditalini, orzo) or white beans at the end. Tips for Success:
- Don't skip roasting the Roma tomatoes.
- Use high-quality crushed canned tomatoes.
- Do not burn the garlic when sautéing.
- Blend hot liquids carefully, especially with a standard blender.
- Adjust consistency with more stock/water if too thick, or simmer uncovered if too thin.
- Roasted Roma tomatoes can be prepped a day or two in advance. Storage:
- Refrigerator: Store cooled soup in an airtight container for 3-4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for 3-4 months. Thaw overnight in the fridge or reheat gently from frozen.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding liquid if needed. FAQs:
- Basil Stems: Add a few stems while simmering (remove before blending) for extra flavor, but don't blend stems.
- Why Sugar: Helps balance acidity and enhances sweetness.
- Vegetarian: Use vegetable stock instead of chicken stock.
- Different Tomatoes: Other types like cherry tomatoes or quartered larger tomatoes can be roasted, but roasting time may vary.
- Dried Herbs: Use about 1 tsp dried thyme (add with onions/garlic) and 2-3 tbsp dried basil (add at the end) if fresh is unavailable.
- Spice it Up: Add a pinch of red pepper flakes with the garlic.
- Add Veggies: Sauté a diced carrot and celery with the onion.
- Make it Heartier: Stir in cooked small pasta (ditalini, orzo) or white beans at the end. Tips for Success:
- Don't skip roasting the Roma tomatoes.
- Use high-quality crushed canned tomatoes.
- Do not burn the garlic when sautéing.
- Blend hot liquids carefully, especially with a standard blender.
- Adjust consistency with more stock/water if too thick, or simmer uncovered if too thin.
- Roasted Roma tomatoes can be prepped a day or two in advance. Storage:
- Refrigerator: Store cooled soup in an airtight container for 3-4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for 3-4 months. Thaw overnight in the fridge or reheat gently from frozen.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding liquid if needed. FAQs:
- Basil Stems: Add a few stems while simmering (remove before blending) for extra flavor, but don't blend stems.
- Why Sugar: Helps balance acidity and enhances sweetness.