Roasted Tomato Basil Soup
Ingredients:
- 2 pounds of fresh tomatoes, halved
- 6 cloves of garlic, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 1 carrot, chopped
- 4 cups vegetable or chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup heavy cream (optional, for creaminess)
Instructions:
- Roasting the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Place halved tomatoes and peeled garlic cloves on a baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for about 25-30 minutes or until the tomatoes are caramelized.
- Soup Base:
- In a large pot, sauté chopped onions and carrots in a bit of olive oil until softened.
- Combine:
- Add the roasted tomatoes and garlic to the pot.
- Pour in the diced tomatoes and broth.
- Stir in sugar if using.
- Simmer:
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Blend:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches, blending until smooth.
- Finish:
- Stir in fresh basil and heavy cream if desired. Adjust salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with additional basil if desired.
The Perfect Dunking Soup FAQs:
Q: What is the perfect bread to dunk into this soup?
A: A crusty baguette or artisanal bread is perfect for dunking into this Roasted Tomato Basil Soup. The combination of the crispy bread and the creamy soup is delightful.
Q: Can I make this soup ahead of time?
A: Yes, you can! The flavors often intensify if you allow it to sit for a few hours or overnight. Reheat on the stove over low heat, adjusting the consistency with a bit of broth if needed.
Q: Is it freezer-friendly?
A: Absolutely! Let the soup cool entirely before transferring it into airtight containers. You can freeze it for a maximum of three months. Simply thaw and reheat whenever you’re ready to savor its delicious flavors.
Enjoy your delicious Roasted Tomato Basil Soup!
Roasted Tomato Basil Soup
Cuisine: Soup8
servings20
minutes1
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
- Preheat your oven to 375°F.
- On a baking sheet, arrange the sliced Roma tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for 1 hour. Once roasted, set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add diced onion and sauté for approximately 5 minutes.
- Stir in minced garlic, thyme, salt, and pepper. Sauté for an additional minute.
- Incorporate crushed tomatoes, basil, and sugar into the pot. Reduce the heat and simmer for about 10 minutes.
- Add the chicken stock and the roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer the mixture to a blender or food processor for puréeing, doing so in batches if needed. Return the puréed soup to the pot.
- Stir in the heavy cream.
- For mini croutons, cut small cubes of bread, toss them with a bit of oil, diced garlic, and basil. Bake at 400°F for approximately 7 minutes. Top the served soup with these delightful croutons.
- Serve the creamy tomato soup with mini croutons immediately and enjoy!
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