Roasted Tomato Basil Soup

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Nothing beats a warm bowl of Roasted Tomato Basil Soup when you’re craving something rich, comforting, and packed with fresh flavors. This homemade soup takes traditional tomato soup to the next level by roasting the tomatoes, enhancing their natural sweetness and depth. Whether you’re making it for a cozy dinner, a meal-prep option, or a special gathering, this Roasted Tomato Basil Soup pairs perfectly with crispy grilled cheese or homemade croutons for the ultimate comfort food experience.

Why You’ll Love This Roasted Tomato Basil Soup

• Rich, Deep Flavor – Roasting tomatoes brings out their natural sweetness and intensifies their taste.
• Fresh and Healthy – Made with simple, wholesome ingredients with no preservatives.
• Perfect for Any Season – Great for cold winter nights or light summer meals.
• Easy to Make – Minimal prep, and most of the cooking time is hands-off.
• Pairs Well with Grilled Cheese – The ultimate classic combination!

Now, let’s get into the details of how to make this Roasted Tomato Basil Soup from scratch.

Ingredients You’ll Need

Gather these fresh ingredients before you start:

• 9 Roma tomatoes, sliced lengthwise – These are the best for roasting due to their natural sweetness.
• 3 tbsp extra virgin olive oil – Helps roast the tomatoes and adds richness to the soup.
• 2 tbsp unsalted butter – Enhances the creamy texture.
• 1 yellow onion, diced – Adds depth and sweetness.
• 4 garlic cloves, minced – A must for a flavorful soup.
• 1 tbsp fresh thyme, minced – Brings an aromatic herbal touch.
• 1 tsp Kosher salt – Enhances all the flavors.
• ½ tsp ground black pepper – Adds a subtle kick.
• 1 (28 oz.) can San Marzano tomatoes, crushed – Adds extra body and deep tomato flavor.
• 1 cup fresh basil, roughly chopped – Essential for that signature basil taste.
• 1 tbsp sugar – Balances the acidity of the tomatoes.
• 2 cups chicken stock – Helps blend all the flavors together (vegetable stock can be used for a vegetarian version).
• 2/3 cup heavy cream – Adds a luscious, creamy finish.

Step-by-Step Instructions

Step 1: Roast the Tomatoes

Preheat your oven to 375°F. Place the sliced Roma tomatoes on a baking sheet and drizzle them with extra virgin olive oil. Sprinkle with salt and black pepper for added flavor. Roast for 1 hour, then remove from the oven and set aside.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced onions and sauté for about 5 minutes, until soft and translucent.

Stir in the garlic, thyme, salt, and black pepper. Let them cook for another minute until fragrant.

Step 3: Add the Tomatoes and Simmer

Pour in the crushed San Marzano tomatoes, fresh basil, and sugar. Lower the heat and let everything simmer for 10 minutes, allowing the flavors to blend.

Step 4: Add the Stock and Roasted Tomatoes

Now, add the chicken stock and the roasted tomatoes to the pot. Stir well and simmer for 30 minutes, stirring occasionally.

Step 5: Blend the Soup

Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender or food processor in batches and blend until smooth, then return it to the pot.

Step 6: Stir in the Cream

Once blended, stir in the heavy cream for a velvety texture. Adjust seasoning with additional salt and black pepper if needed.

Homemade Mini Croutons (Optional, But Highly Recommended!)

While the soup is simmering, make these delicious mini croutons for an added crunch:

• Cut a few slices of bread into small cubes.
• Drizzle with olive oil, minced garlic, and fresh basil.
• Bake at 400°F for about 7 minutes until golden and crispy.
• Sprinkle over your soup just before serving.

Tips for the Best Roasted Tomato Basil Soup

1. Use High-Quality Tomatoes – San Marzano canned tomatoes and ripe Roma tomatoes will yield the best flavor.
2. Don’t Skip Roasting – Roasting intensifies the sweetness and brings out the best in tomatoes.
3. Blend in Batches – If using a blender, blend in small portions to avoid spills.
4. Adjust Consistency – Add more stock for a thinner soup or let it simmer longer for a thicker texture.
5. Add a Spicy Kick – If you like heat, add a pinch of red pepper flakes while sautéing the onions.

Serving Suggestions

This Roasted Tomato Basil Soup pairs beautifully with:

• Grilled Cheese Sandwich – The ultimate comfort food duo.
• Garlic Bread – Perfect for dipping.
• A Side Salad – A fresh green salad balances the richness of the soup.
• Parmesan Cheese – Sprinkle a little grated Parmesan on top for extra flavor.

Storage & Freezing Instructions

Refrigerate: Store leftover Roasted Tomato Basil Soup in an airtight container in the fridge for up to 4 days.

Freeze: To freeze, let the soup cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months.

Reheat: Warm up on the stove over medium-low heat or microwave in 30-second intervals, stirring between each.

Frequently Asked Questions

Can I Make This Soup Without Cream?

Yes! Simply omit the cream or substitute with coconut milk or cashew cream for a dairy-free version.

Can I Use Different Herbs?

Absolutely! Fresh oregano, parsley, or rosemary can be added for a unique twist.

What If I Don’t Have an Immersion Blender?

A standard blender or food processor works well—just blend in small batches.

Can I Make This Soup Vegan?

Yes! Use vegetable broth instead of chicken stock and replace the heavy cream with coconut milk.

Final Thoughts

This Roasted Tomato Basil Soup is a must-try recipe for anyone who loves comforting, homemade soups. The roasted tomatoes add incredible depth, while the fresh basil and cream create a smooth, flavorful finish. Whether enjoyed on its own, paired with grilled cheese, or topped with homemade croutons, this soup is the ultimate cozy meal.

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