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A rich and silky roasted tomato basil soup combining fresh and canned tomatoes, fresh basil, and cream for a comforting and flavorful dish.

Ingredients

Scale
  • 9 Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 28 oz. can San Marzano tomatoes, crushed
  • 1 cup fresh basil, roughly chopped
  • 1 tablespoon sugar
  • 2 cups chicken stock
  • ⅔ cup heavy cream

Instructions

  1. Preheat oven to 375°F and line a large baking sheet with foil.
  2. Slice Roma tomatoes in half lengthwise (or into ½-inch slices if using whole tomatoes).
  3. Arrange tomato halves on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
  4. Roast tomatoes about 1 hour until tender and caramelized; remove from oven and set aside.
  5. Warm 2 tablespoons oil or butter in a large pot or Dutch oven over medium-high heat.
  6. Add diced onion and sauté about 5 minutes until softened and translucent.
  7. Stir in minced garlic, minced thyme, salt, and pepper and sauté about 1 minute until fragrant.
  8. Add the crushed canned tomatoes, chopped fresh basil, and sugar; lower heat and simmer gently about 10 minutes.
  9. Pour in chicken stock and add the roasted tomatoes to the pot; simmer on low for 30 minutes, stirring occasionally.
  10. Purée the soup until smooth using an immersion blender or blend carefully in batches in a blender (vent lid and cover with a towel).
  11. Return soup to the pot if blended in batches.
  12. Stir in the heavy cream and simmer gently on low without boiling.
  13. Cut bread into small cubes, toss with oil, minced garlic, and basil, and bake at 400°F for about 7–8 minutes until golden and crisp (for croutons).

Notes

Use Roma or plum tomatoes for best texture and roasting results., Roast at 375°F for about an hour to caramelize and bring out sweetness of tomatoes., Blend hot soup carefully to avoid splatters and burns; use immersion blender or vent blender lid and cover with towel., If a chunkier texture is preferred, pulse the blender instead of blending completely smooth., Do not boil soup after adding cream to maintain silky texture, whisk in warm stock if separated., Roast tomatoes can be prepared up to 24 hours in advance and kept refrigerated., Soup keeps in fridge for up to one week and freezes well for two months., Dairy-free/vegan options: use vegetable stock and replace cream with non-dairy alternatives like coconut milk or cashew cream or omit entirely., Consider adding roasted red bell pepper or smoked paprika for smoky flavor., Add Parmesan rind for umami during cooking (remove before blending)., Add a spoonful of tomato paste when sautéing onions for richer taste., Can add cooked white beans or lentils for extra protein., Fresh thyme and basil can be swapped with dried herbs, adjusting quantities accordingly., Serve with grilled cheese or homemade crunchy croutons for a complete meal.

Nutrition

Find it online: https://mamapantry.com/roasted-tomato-basil-soup/