Creamy Roasted Tomato Basil Soup

A bowl of Roasted Tomato Basil Soup brings together the kind of flavors that make a meal feel especially comforting. Fresh tomatoes and canned crushed tomatoes create a balanced taste and texture, while basil and stock round everything out.

Roasting the fresh tomatoes adds a deeper flavor before they go into the soup. Once that step is finished, the rest comes together in about 30 minutes, with cream adding richness and depth to the finished bowl.

This soup also works beautifully when serving guests. Its silky, creamy texture and layers of tomato and basil flavor have made it a dish that consistently receives rave reviews.

If you only have canned tomatoes, they can be used instead of fresh. Skip the roasting step and use two 28 ounce cans, preferably one crushed and one whole can of certified San Marzano tomatoes.

Dried herbs can work when fresh ones aren’t available. For the thyme, use 1½ teaspoons dried. Dried basil can also be used, although the flavor won’t be as robust and you won’t get the same visible flecks of fresh basil. Use ¼ cup if needed.

For homemade croutons, slice a loaf of bread thinly, then cut 2 or 3 slices into cubes. Toss them with 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt and pepper.

Bake the croutons at 400°F until golden, flipping them once, which should take about 8 minutes. They make a lovely addition to the creamy soup.

Like many soups and stews, this one can taste even better the following day. Store it in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months.

Equipment:

• Large Dutch oven, or soup pot

Yield: 8 Servings

Creamy Roasted Tomato Basil Soup

4.6 Stars (8 Reviews)

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This delightfully rich and tasty Creamy Roasted Tomato Basil Soup is the best ever way to enjoy your homemade tomato soup! The fresh basil and stock are just the right amount of balance to the soup. The cream adds depth and luxuriousness. It’s easy to make ahead and delicious to enjoy throughout the week!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Ingredients

• 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 fresh thyme minced
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 28 oz. can San Marzano tomatoes crushed
• 1 cup basil fresh, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Instructions

1. Set the oven to 375°F.
2. Arrange the tomato halves on a baking sheet, then drizzle them with olive oil and season with salt and black pepper. Roast for 1 hour, then remove from the oven and set aside.
3. Meanwhile, warm 2 tablespoons of oil or butter in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
4. Add the garlic, thyme, salt, and pepper, then continue cooking for another minute.
5. Stir in the crushed tomatoes, basil, and sugar. Reduce the heat and let the mixture simmer for about 10 minutes.
6. Pour in the stock and add the roasted tomatoes. Allow the soup to simmer for 30 minutes, stirring occasionally.
7. Blend the soup until smooth using an immersion blender. Alternatively, carefully transfer the soup to a blender or food processor and purée in batches as needed. Return the blended soup to the pot.
8. Stir in the cream until fully incorporated.
9. For the mini croutons, cut a few small pieces of bread into small cubes. Toss them with a little oil, diced garlic, and basil, then bake at 400°F for about 7 minutes, until crisp.
10. Top each serving of soup with the mini croutons and serve immediately.

Notes

• Fresh Roma tomatoes are ideal for roasting, although most varieties will work well. Cut the tomatoes into thick slices and remove any brown spots, especially around the tops. The roasted tomatoes can be prepared up to 1 day in advance, but for the best results, use them within a few hours of roasting.
• Fresh thyme and basil provide the best flavor. If using dried herbs, reduce the thyme to 1½ teaspoons and use ¼ cup of dried basil.
• Whole milk or half-and-half can be used in place of the cream. The soup will be slightly less silky and rich, but it will still be delicious.
• For a fully vegetarian version, replace the chicken stock with vegetable stock or broth.
• Store the soup in the refrigerator for up to 1 week. It can also be frozen for up to 2 months.

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