Creamy Roast Tomato Basil Soup Recipe
This comforting tomato soup recipe combines the rich flavors of oven-roasted Roma tomatoes with a blend of fresh and dried basil, garlic, and thyme. Finished with a touch of creamy heavy cream, this soup is perfect for a cozy meal, offering a balance of sweetness and herbaceous notes with a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Roasted Tomatoes
- 1 ½ pounds Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Sautéed Base
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
Soup
- 1 (28 ounce) can crushed tomatoes
- 2 cups basil leaves, roughly chopped
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 2 cups low sodium chicken broth
- Salt and pepper to taste
- ⅔ cup heavy cream
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 375°F. Spread the halved Roma tomatoes onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 45 minutes until caramelized and soft.
- Sauté Aromatics: While the tomatoes roast, melt the butter in a large pot over medium-high heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, sautéing for another 5 minutes to release their flavors without burning.
- Combine Tomatoes and Herbs: Add the can of crushed tomatoes, roughly chopped basil leaves, dried basil, and sugar to the pot. Season with salt and pepper to taste. Stir well.
- Simmer Base: Reduce the heat to medium or medium-low and let the mixture simmer for 10 minutes to develop flavors.
- Add Broth and Roasted Tomatoes: Pour in the low sodium chicken broth along with the roasted tomatoes from the oven. Season again with salt and pepper as needed.
- Simmer Soup: Continue to simmer the soup for about 15 minutes, stirring occasionally to meld the flavors.
- Blend the Soup: Carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot.
- Incorporate Cream: Stir in the heavy cream thoroughly to create a creamy consistency. Simmer the soup gently for an additional 2 to 3 minutes to warm through.
- Serve: Ladle the soup into bowls and top each serving with fresh basil leaves for garnish. Serve warm and enjoy your comforting tomato soup.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth instead of chicken broth.
- You can omit the sugar if your tomatoes are very sweet.
- Be careful when blending hot soup; blend in small batches to avoid splattering.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Keywords: Tomato Soup, Roasted Tomato Soup, Creamy Tomato Soup, Homemade Soup, Comfort Food, Basil Soup
Find it online: https://tastybynova.com/creamy-roast-tomato-basil-soup-recipe/
