Enjoy a cozy bowl of Creamy Roasted Tomato Basil Soup, rich with the essence of fresh basil and the deep, comforting taste of roasted tomatoes.
Tomato Soup Recipe
Warm up with the Creamy Roasted Tomato Basil Soup, where roasted tomatoes meet their match in a creamy, aromatic embrace. This recipe envelopes your palate in a lush wave of savory satisfaction, elevated by the fragrant touch of basil. Perfect for any meal that calls for a splash of comfort, it’s a testament to how simple ingredients can create profound flavors.
Ingredients:
- 1 ½ pounds Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 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 your oven to 375°F (190°C).
- Prepare the Tomatoes: On a baking sheet, spread the tomato halves and drizzle them with olive oil. Season with salt and pepper. Roast them in the preheated oven for about 45 minutes.
- Sauté: While the tomatoes are roasting, melt butter in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Then, add the garlic and thyme, and continue to sauté for another 5 minutes.
- Combine: Stir in the crushed tomatoes, both fresh and dried basil, and sugar into the pot. Season with salt and pepper as needed. Lower the heat to medium or medium-low and let it simmer for 10 minutes.
- Blend the Soup: Add the broth and roasted tomatoes to the pot. Continue simmering the soup for about 15 minutes, stirring occasionally. After that, carefully transfer the soup into a blender and blend until smooth. (You can also use an immersion blender directly in the pot.)
- Final Touches: Pour the blended soup back into the pot. Stir in the heavy cream until fully incorporated and simmer the mixture for an additional 2 to 3 minutes.
- Serve: Ladle the soup into bowls, top each with fresh basil leaves, and enjoy!
Notes:
- Make Ahead & Freezing: The soup can be made up to 5 days in advance and stored in the fridge or frozen (without the cream) for up to 3 months. Thaw overnight in the fridge and reheat on the stove; add cream after heating.
- Variations: You can substitute fresh tomatoes with a 28-ounce can of whole peeled tomatoes to save time. For a slightly healthier version, replace the cream with whole milk or plain yogurt. Adjust the basils to suit your preference, or omit for a more classic tomato soup.
Enjoy your homemade Creamy Roasted Tomato Basil Soup with a side of grilled cheese, garlic bread, or as a warm delight on its own!
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