Roasted Tomato Basil Soup

There’s something irresistibly comforting about a bowl of Roasted Tomato Basil Soup, especially when it’s bursting with flavor and takes only an hour to make. This cozy dish wraps you in warmth, making chilly evenings feel a little more like home. With the aroma of sweet, caramelized tomatoes mingling with fragrant basil filling your kitchen, you might just find yourself lost in memories of family gatherings or lazy weekend afternoons spent cooking together.

The sensory experience is truly magical — as you roast those tomatoes, the sweet scent wafts through the air, enticing everyone to come and gather around the kitchen. Just like my grandmother used to make, this soup has a way of bringing people together, inviting laughter and conversation into the heart of your home. I can already hear my kids urging me to make a double batch, knowing they’ll savor every last drop!

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Why You’ll Love This Recipe

The magic of this Roasted Tomato Basil Soup lies not just in its magnificent flavor but also in how simple it is to prepare. Even on the busiest of days, you’ll find time to whip up this delightful dish that feels like a warm hug in a bowl. It’s nourishing and satisfying, and with each spoonful, you’ll enjoy the rich taste of tomatoes combined with the brightness of fresh basil. Ready to impress your family or guests with a meal that feels fancy without being fussed over? This recipe has got you covered!

Let’s Cook It Together

What You’ll Need

• 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 fresh basil, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• ⅔ cup heavy cream

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C). Spread the ripe tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
2. Roast the tomatoes in the oven for about an hour until they are caramelized and fragrant. Once done, remove them from the oven and set aside.
3. In a large pot or Dutch oven, heat the butter and remaining olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes or until the onions become translucent.
4. Stir in the minced garlic and thyme, and sauté for another minute until fragrant.
5. Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot, then lower the heat and allow it to simmer for about 10 minutes.
6. Incorporate the roasted tomatoes and chicken stock into the pot and let everything simmer for an additional 30 minutes, stirring occasionally.
7. Use an immersion blender to purée the soup until smooth; alternatively, carefully transfer to a blender in small batches. Return the puréed soup to the pot.
8. Stir in the heavy cream to create a creamy and luscious texture.
9. Serve the soup hot, garnished with homemade croutons or freshly chopped basil.

Nutrition Values

• Serving size: 1 cup
• Calories: 280
• Protein: 6g
• Carbs: 20g
• Fat: 20g
• Fiber: 3g

Packed with nutrients from fresh tomatoes and herbs, this soup is both delicious and nourishing, keeping you full longer without the heaviness.

Perfect Pairings for This Dish

When it comes to enjoying this Roasted Tomato Basil Soup, there are some perfect pairings that really elevate the experience. Try serving it alongside a warm, crusty loaf of sourdough bread or classic grilled cheese sandwiches for a hearty meal. A light, crisp salad makes a refreshing complement, balancing out the rich flavors of the soup. Drink-wise, a chilled glass of white wine such as Sauvignon Blanc or even a sparkling water with a twist of lemon can be delightful company.

Make-Ahead & Storage Tips

This Roasted Tomato Basil Soup is not only satisfying when made fresh, but it also stores beautifully! To keep it fresh, allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to four days or freeze for up to three months. When reheating, simply warm it on the stove over low heat, adding a splash of chicken stock or heavy cream if it thickens too much.

Tips for Perfect Results

1. For maximum flavor, roast your tomatoes until they are caramelized and bubbling — it’s well worth the wait!
2. Adjust the thickness of the soup by varying the amount of chicken stock added when blending — keep it thick and hearty or thin it to your desire.
3. If you prefer a more intense basil flavor, feel free to add a little extra as it simmers.
4. Don’t skip the sugar; it helps balance the acidity of the tomatoes perfectly.
5. For a creamier texture, consider blending in a bit more heavy cream or even some mascarpone at the end.

Creative Twists to Try

Feeling adventurous? Here are a few flavor twists you can experiment with to keep this recipe fresh:

• Spice things up by adding a pinch of red pepper flakes or a drizzle of chili oil for that extra kick.
• Swap out the basil for fresh oregano or parsley for a different herbal vibe.
• Combine in some roasted red peppers for a smoky flavor that adds depth to your soup.

FAQs

Can I freeze this recipe?
Absolutely! This soup freezes wonderfully. Ensure it is completely cooled, then store in airtight containers. Thaw in the refrigerator before reheating.

What’s the best substitute for heavy cream?
If you’re looking for a lighter option, you can replace heavy cream with coconut milk or almond milk for a dairy-free version.

How long will this stay fresh?
In the refrigerator, this soup can last up to four days when stored in an airtight container. If you freeze it, it can last for up to three months.

Can I double the recipe for meal prep?
Yes! Doubling this recipe is a great idea for meal prep. Just make sure to use a large enough pot to accommodate the extra ingredients, and enjoy leftovers throughout the week!