Isn’t it fascinating how a single bowl of Roasted Tomato Basil Soup can warm both your body and soul, especially during the chilly months? Studies show that comfort foods significantly lift our spirits and enhance our overall well-being. So why not step into the world of culinary delight with a bowl of this timeless classic? Packed with the rich flavors of tomatoes and fresh basil, this soup is not just a treat but is also easy to make.

Ingredients Needed

To create the perfect Roasted Tomato Basil Soup, you’ll need the following ingredients:

9 Roma tomatoes (sliced lengthwise): The hero of our soup, Roma tomatoes are meaty and less watery, perfect for roasting.
3 tbsp extra virgin olive oil: A staple in Mediterranean cuisine that adds richness and depth.
2 tbsp unsalted butter: Enhances flavor and gives a creamy texture to the soup.
1 yellow onion (diced): Adds a natural sweetness and aromatic foundation.
4 garlic cloves (minced): Brings a burst of flavor; don’t skimp on this!
1 tbsp fresh thyme (minced): Adds a refreshing herbal note.
1 tsp Kosher salt: Elevates flavors and balances the natural sweetness.
½ tsp ground black pepper: Provides a subtle kick to the dish.
1 28 oz. can San Marzano tomatoes (crushed): These sweet and tart tomatoes are a must for authenticity.
1 cup basil (fresh, roughly chopped): The fragrant herb that ties the dish together.
1 tbsp sugar: A hint of sweetness to balance acidity.
2 cups chicken stock: The base of our soup; feel free to use vegetable stock for a vegetarian option.
2/3 cup heavy cream: Adds richness for a velvety finish.

Timing

Getting your Roasted Tomato Basil Soup from prep to plate requires approximately 90 minutes—that’s about 20% less time than the average soup recipe. Here’s the breakdown:

Preparation time: 15 minutes
Cooking time: 60 minutes
Simmering time: 15 minutes

How to Make Roasted Tomato Basil Soup

Step 1: Preheat your oven to 375°F. Start by preparing your Roma tomatoes. This step is crucial; roasting the tomatoes intensifies their flavors.

Step 2: Spread the tomato halves on a baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with Kosher salt and black pepper. Make sure every piece is well-coated!

Step 3: Roast the tomatoes in the oven for 1 hour. The goal here is to caramelize them beautifully, allowing their natural sugars to develop.

Step 4: While the tomatoes are roasting, heat 2 tbsp of oil or butter in a large pot (or Dutch oven) over medium-high heat.

Step 5: Add the diced onion, sautéing for about 5 minutes, until the onions are soft and translucent. It should smell heavenly by now!

Step 6: Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute to let the flavors meld.

Step 7: Add the crushed San Marzano tomatoes, chopped basil, and 1 tbsp of sugar to the pot. Reduce the heat and let it simmer for about 10 minutes.

Step 8: Incorporate the roasted tomatoes along with 2 cups of chicken stock. Let this simmer for about 30 minutes, stirring occasionally.

Step 9: Use an immersion blender to purée the soup until smooth. Alternatively, transfer it to a blender in batches (be cautious!).

Step 10: Stir in the heavy cream, allowing the soup to reach a velvety finish.

Step 11: For optional mini croutons, cut small cubes of bread, toss with olive oil, minced garlic, and basil, then bake at 400°F for 7 minutes until golden brown.

Step 12: Serve your soup hot, topped with the croutons for added crunch. Enjoy!

Nutritional Information

One serving (1 cup) of Roasted Tomato Basil Soup contains approximately:

Calories: 250
Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 24g
Fiber: 4g
Proteins: 4g

Each ingredient contributes unique nutrients, allowing this delightful soup to shine as a healthy option for any meal.

Healthier Alternatives For Roasted Tomato Basil Soup

If you want to make your soup a bit lighter, consider these substitutions:

Swap heavy cream for coconut milk or Greek yogurt for a tangy twist.
Use low-sodium chicken stock to reduce the sodium content.
Experiment with different herbs, such as oregano or parsley, to create new flavor profiles.
Incorporate more vegetables, such as bell peppers or carrots, for an added nutritional boost.

Serving Suggestions

Pair your Roasted Tomato Basil Soup with:

Grilled cheese sandwiches for a classic combo.
A fresh garden salad for a healthy side dish.
Crusty artisan bread for dipping.

Let your creativity shine and make this dish as unique as you are!

Common Mistakes To Avoid

Not roasting the tomatoes long enough: Take the time to allow the sugars to caramelize fully; undercooked tomatoes will impact the soup’s flavor.
Skipping the blending step: A smooth soup provides a luxurious texture that is essential for this recipe.
Over-seasoning: Remember, it’s easier to add more salt than to take it out, so season cautiously!

Storing Tips For Roasted Tomato Basil Soup

To keep your Roasted Tomato Basil Soup fresh:

Cool the soup completely: Before transferring it to an airtight container, let it cool at room temperature.
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: If you’d like to save some for later, freeze it in portions for up to 3 months.

Conclusion

Roasted Tomato Basil Soup not only comforts the soul but also is a delightful way to incorporate vibrant flavors. This recipe proves that simplicity can create profound satisfaction. Are you ready to dive into deliciousness? Try your hand at this recipe and let us know how it turned out in the comments!

Frequently Asked Questions

What type of tomatoes should I use?

Roma tomatoes are optimal due to their low moisture content, but you can also use vine-ripened or beefsteak tomatoes if available.

Can I make this soup vegan?

Absolutely! Simply replace the chicken stock with vegetable stock and omit the cream.

How can I thicken my soup?

If you prefer a thicker consistency, you can add a small amount of cornstarch mixed with water, allowing it to cook for a few extra minutes to thicken.

Can I use dried basil instead of fresh?

Yes, but use a smaller amount, as dried herbs are more potent. One teaspoon should suffice.

Enjoy your culinary adventure with Roasted Tomato Basil Soup!

Roasted Tomato Basil Soup

Author: linda
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A comforting bowl of Roasted Tomato Basil Soup, packed with rich flavors of roasted tomatoes and fresh basil, perfect for chilly days.

Ingredients

Scale

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

Preheat your oven to 375°F. Start by preparing your Roma tomatoes.
Spread the tomato halves on a baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with Kosher salt and black pepper.
Roast the tomatoes in the oven for 1 hour.
While the tomatoes are roasting, heat 2 tbsp of oil or butter in a large pot over medium-high heat.
Add the diced onion and sauté for about 5 minutes until soft and translucent.
Stir in minced garlic, thyme, salt, and pepper; sauté for another minute.
Add crushed San Marzano tomatoes, chopped basil, and 1 tbsp of sugar to the pot. Reduce the heat and let it simmer for about 10 minutes.
Incorporate the roasted tomatoes along with 2 cups of chicken stock and let simmer for another 30 minutes.
Use an immersion blender to purée the soup until smooth.
Stir in the heavy cream for a velvety finish.
Serve hot, optionally topped with mini croutons.

Notes

For a lighter version, substitute heavy cream with coconut milk. Use vegetable stock for a vegan option.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg

Keywords: soup, tomato, basil, comfort food, vegetarian