Roasted Tomato Basil Soup- Flavorful & Easy Recipe
A warm, comforting soup highlighting roasted tomatoes and fresh basil, perfect for a quick and flavorful meal.
Ingredients
Vegetables
- 9 pieces Roma tomatoes, sliced lengthwise
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 piece yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon Kosher salt
- 0.5 teaspoon ground black pepper
- 28 oz San Marzano crushed tomatoes
- 1 cup fresh basil, roughly chopped
- 1 tablespoon sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange sliced Roma tomatoes, drizzle with 1.5 tbsp olive oil.
- Roast for 25-30 minutes until softened and browned. Let cool slightly.
- Melt butter in a large pot. Cook diced onion until translucent, then add garlic and thyme, cooking 1 minute.
- Add roasted tomatoes, crushed tomatoes, salt, pepper, and sugar. Pour in chicken stock and simmer 20 minutes.
- Blend soup until smooth. Stir in basil, then add heavy cream. Warm through and serve.
Notes
For a vegan version, substitute chicken stock with vegetable stock and heavy cream with coconut cream.