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Mouthwatering Roasted Tomato Basil Soup

There’s nothing quite like a bowl of Warming Roasted Tomato Basil Soup to chase away the chill. This recipe transforms simple ingredients into a deeply flavorful, velvety soup where roasting caramelizes the tomatoes for a rich, sweet base.

  • Total Time: 1 hour 15 minutes

Ingredients

Scale
  • 9 roma tomatoes, sliced lengthwise
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh thyme
  • 1 can (28 oz) crushed san marzano tomatoes
  • 1 cup loosely chopped fresh basil
  • 1 tbsp granulated sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream
  • Cubed bread pieces
  • Extra olive oil
  • Diced garlic
  • Chopped basil

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a large baking sheet. Drizzle with 2 tablespoons of the olive oil and season with half the salt and pepper. Roast for 30-35 minutes until the tomatoes are soft and the edges are slightly charred. This roasting process, unlike boiling, concentrates the tomatoes' natural sugars, creating a foundational sweetness for your Warming Roasted Tomato Basil Soup.
  2. Sauté the Aromatics: While the tomatoes roast, melt the butter with the remaining 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 8 minutes until translucent and soft. Add the minced garlic and chopped thyme, sautéing for just 1 minute until fragrant (Pro tip: This prevents the garlic from burning and turning bitter).
  3. Build the Soup Base: Add the entire can of crushed San Marzano tomatoes, the roasted tomatoes (and any juices from the pan), and the chopped fresh basil to the pot. Stir in the sugar and the remaining salt and pepper. The sugar is a chef's trick to balance the acidity of the tomatoes without making the soup taste sweet.
  4. Simmer and Blend: Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld completely. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth. (Alternatively, blend in batches in a standard blender, venting the lid to prevent steam buildup).
  5. Finish with Cream: Reduce the heat to the lowest setting. Stir in the heavy cream until fully incorporated and the soup is heated through. Avoid letting it boil after adding the cream to prevent curdling. In my tests, this final addition transforms the texture into something luxuriously velvety.
  6. Prepare the Croutons (Optional): For a perfect textural contrast, toss the cubed bread with a drizzle of extra olive oil, diced garlic, and chopped basil. Spread on a baking sheet and toast in a 375°F (190°C) oven for 10-12 minutes, or until golden and crisp, stirring halfway through.
  7. Serve and Enjoy: Ladle the hot soup into bowls. Top with the homemade garlic-basil croutons and an extra sprinkle of fresh basil. The soup's rich, comforting flavor is best enjoyed immediately, though it stores beautifully for later meals.
  • Author: Dorothy Miler
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
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