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Perfect Roasted Tomato Basil Soup Recipe

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★★★★★

4.3 from 47 reviews

This Perfect Roasted Tomato Basil Soup is a rich, creamy, and flavorful soup made by roasting roma tomatoes to unlock deep caramelized flavors, then simmering with fresh herbs, onions, and crushed San Marzano tomatoes. Finished with a splash of heavy cream for silkiness and topped with homemade garlic basil croutons, this comforting soup is ideal for cozy meals year-round.

Ingredients

Scale

For the Soup:

  • 9 roma tomatoes, sliced lengthwise
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

For the Croutons:

  • small bread pieces, cut into cubes
  • olive oil, as needed
  • minced garlic, as needed
  • fresh basil, chopped, as needed

Instructions

  1. Roast Tomatoes: Preheat your oven to 375°F. Arrange the sliced roma tomatoes, cut side up, on a baking sheet. Drizzle them evenly with 3 tablespoons of extra-virgin olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Roast the tomatoes for 1 hour until slightly caramelized and fragrant. Once done, remove from the oven and set aside to enhance the soup’s depth of flavor.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter over medium-high heat. Add diced yellow onion and sauté for about 5 minutes until softened and translucent. Then add minced garlic and chopped fresh thyme, cooking for another minute until fragrant to build the soup’s flavor base.
  3. Simmer Tomato Base: Add the can of crushed San Marzano tomatoes, 1 cup roughly chopped fresh basil, and 1 tablespoon sugar to the pot. Lower the heat and simmer for about 10 minutes, stirring occasionally to meld the flavors.
  4. Add Stock and Roasted Tomatoes: Pour in 2 cups chicken stock and add the roasted roma tomatoes from step 1. Let the soup simmer for an additional 30 minutes, stirring occasionally to develop a rich, full-bodied flavor.
  5. Blend and Cream: Using an immersion blender, carefully purée the soup directly in the pot until smooth. Alternatively, purée in batches with a blender or food processor, then return to the pot. Stir in 2/3 cup heavy cream until fully incorporated, creating a silky texture. Optionally, pass the soup through a fine mesh sieve for extra smoothness.
  6. Prepare Croutons: Preheat oven to 400°F. Cut small bread pieces into cubes. Toss with enough olive oil to lightly coat, minced garlic to taste, and chopped fresh basil. Spread on a baking sheet and bake for about 7 minutes or until golden and crisp. These croutons add delightful crunch to your soup.
  7. Serve: Ladle the hot tomato soup into bowls and top each serving with a generous handful of garlic basil croutons. Serve immediately and enjoy the comforting, flavorful soup.

Notes

  • Roasting the tomatoes is key for deep, caramelized flavors.
  • San Marzano tomatoes provide a sweeter, less acidic taste compared to other canned tomatoes.
  • Use fresh herbs for best flavor; dried herbs can substitute but adjust quantity.
  • Heavy cream can be replaced with coconut cream for a dairy-free version.
  • Croutons can be made ahead and stored in an airtight container for up to 2 days.
  • To make vegetarian, substitute chicken stock with vegetable stock.

Keywords: roasted tomato basil soup, creamy tomato soup, homemade tomato soup, Italian tomato soup, roasted vegetable soup

Find it online: https://epicrecipebox.com/perfect-roasted-tomato-basil-soup-recipe/