Tomato Basil Soup Using Fresh Roasted Tomatoes

Ingredients

• 3 pounds Tomatoes (Roma or plum, vine‑ripened, halved)
• 1 large Sweet Onion (peeled and cut into thick wedges)
• 2 tablespoons Olive Oil (extra‑virgin, for drizzling)
• 1 teaspoon Kosher Salt (for seasoning tomatoes and onion)
• 0.5 teaspoon Black Pepper (freshly cracked)
• 1 tablespoon Garlic (minced, about a heaping tablespoon)
• 1 tablespoon Butter (unsalted or salted, melted)
• 2.5 cups Chicken Broth (low‑sodium preferred)
• 0.5 cup Fresh Basil (torn, stems removed)
• 1 sprig Fresh Thyme (leaves removed before serving)
• 0.25 cup Heavy Cream (adds richness)
• 0.25 teaspoon Baking Soda (optional, reduces acidity)

Instructions

1. Preheat Oven

   Set the oven to 425°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prep Tomatoes and Onion

   Halve the tomatoes and cut the sweet onion into thick wedges. Arrange them cut‑side up on a parchment‑lined baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly cracked black pepper.

   Time: PT10M

3. Roast Vegetables

   Place the sheet on the center rack and roast for 45–60 minutes, stirring once halfway, until the tomatoes are soft, slightly charred, and the onion is caramelized.

   Time: PT55M

   Temperature: 425°F

4. Mince Garlic and Gather Herbs

   While the vegetables roast, mince a heaping tablespoon of garlic. Measure 2½ cups chicken broth, tear ½ cup fresh basil, and set aside one sprig of thyme.

   Time: PT10M

5. Melt Butter

   In a large non‑reactive pot (enameled cast‑iron or stainless steel), melt 1 tablespoon butter over medium heat.

   Time: PT2M

6. Sauté Garlic

   Add the minced garlic to the melted butter and sauté for 30–60 seconds, just until fragrant.

   Time: PT1M

7. Combine Roasted Veggies

   Transfer the roasted tomatoes and onion (including all pan juices) into the pot.

   Time: PT2M

8. Add Broth

   Pour in 2½ cups chicken broth and stir to combine.

   Time: PT2M

9. Add Basil

   Stir in the torn basil leaves.

   Time: PT1M

10. Puree Soup

    Using an immersion blender, blend the soup directly in the pot until completely smooth.

    Time: PT5M

11. Finish with Cream and Seasonings

    Add the thyme sprig, ¼ cup heavy cream, and optional ¼ tsp baking soda. Stir until fully incorporated.

    Time: PT2M

12. Simmer

    Reduce heat to low and let the soup simmer for about 30 minutes to meld flavors.

    Time: PT30M

13. Final Seasoning

    Remove the thyme sprig, taste the soup, and add more salt, pepper, or a pinch of sugar if the acidity is still high.

    Time: PT2M

14. Serve

    Ladle the hot soup into bowls, garnish with grated Parmesan, croutons, or extra basil, and enjoy with a grilled cheese sandwich.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

15 g

Fat

10 g

Fiber

3 g