Roasting the Tomatoes:
- Begin by preheating your oven to 400°F (200°C).
- Cut fresh tomatoes into halves and place them on a baking sheet.
- Drizzle the tomato halves with olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the preheated oven for about 25-30 minutes or until they are beautifully caramelized.
Making Fresh Tomato Basil Soup in About 30 Minutes:
- In a large pot, heat olive oil over medium heat.
- Add diced onions and cook until they become translucent.
- Stir in minced garlic and continue cooking for an additional minute until fragrant.
- Add the roasted tomatoes, along with their juices, to the pot.
- Pour in vegetable or chicken broth, and bring the mixture to a gentle simmer.
- Season with salt, pepper, and a handful of fresh basil leaves.
- Allow the soup to simmer for about 15-20 minutes, allowing the flavors to meld together.
The Perfect Soup for Entertaining:
- Consider garnishing the soup with a drizzle of balsamic glaze and a sprinkle of freshly grated Parmesan cheese.
- Serve the soup with a side of crusty bread or grilled cheese for an elegant touch.
Roasted Tomato Basil Soup FAQs:
- Can I use canned tomatoes? Yes, you can substitute canned tomatoes for fresh ones, but roasting fresh tomatoes adds a depth of flavor.
- Can I make it ahead? Absolutely! This soup tastes even better the next day. Reheat gently on the stovetop.
The Perfect Dunking Soup:
- For the ultimate dunking experience, pair this soup with your favorite grilled cheese sandwich or croutons.
- Enjoy this comforting and flavorful roasted tomato basil soup in just 30 minutes!
Feel free to customize the recipe with additional herbs or spices according to your taste preferences. It’s a versatile and delicious soup that’s sure to impress your guests!
Roasted Tomato Basil Soup
Servings
8
servingsPrep time
20
minutesCooking time
1
hour30
minutesIngredients
Ingredients:
9 Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 can (28 oz.) San Marzano tomatoes, crushed
1 cup fresh basil, roughly chopped
1 tablespoon sugar
2 cups chicken stock
2/3 cup heavy cream
Directions
- Instructions:
- Preheat Oven:
- Preheat the oven to 375°F.
- Roast Tomatoes:
- Spread the sliced Roma tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
- Roast the tomatoes in the preheated oven for 1 hour. Once roasted, set them aside.
- Prepare Base:
- In a large pot (or Dutch oven), heat 2 tablespoons of oil or butter over medium-high heat.
- Add diced onion and sauté for about 5 minutes.
- Stir in minced garlic, thyme, salt, and pepper. Sauté for an additional minute.
- Simmer with Flavor:
- Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Combine Ingredients:
- Add the stock and the roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally.
- Purée the Soup:
- Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer to a blender or food processor to purée in batches. Return the soup to the pot.
- Finish with Cream:
- Stir in the heavy cream, ensuring a creamy and smooth consistency.
- Make Mini Croutons:
- Cut small pieces of bread into cubes. Toss with a little oil, diced garlic, and basil.
- Bake at 400°F for about 7 minutes until the croutons are golden and crispy.
- Serve:
- Ladle the soup into bowls and top each serving with a handful of the homemade mini croutons.
- Enjoy:
- Serve the Roasted Tomato Basil Soup with Mini Croutons immediately, savoring the rich flavors and delightful crunch of the croutons.
- This comforting soup with a perfect blend of roasted tomatoes and fresh basil, crowned with homemade croutons, makes for a satisfying and flavorful meal.
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