The Best Homemade Roasted Tomato Basil Soup!

Ingredients

• 3 lb Roma Tomatoes (Halved lengthwise; any plum‑type tomatoes work)
• 2 tbsp Olive Oil (For drizzling tomatoes before roasting)
• 2 tbsp Olive Oil (For sautéing onions and garlic)
• to taste Salt (Season tomatoes and soup)
• to taste Black Pepper (Freshly cracked)
• to taste Crushed Chili Flakes (Optional for a mild heat)
• 2 tsp Fresh Thyme (Leaves stripped from stems)
• 2 medium Onion (Finely diced)
• 5 clove Garlic (Minced)
• 2 tbsp Unsalted Butter (Adds richness to the base)
• 1.5 cup Fresh Basil (Packed leaves, roughly torn)
• 3 cup Chicken Stock (Homemade or store‑bought; can substitute vegetable stock for vegetarian version)
• 0.33 cup Cooking Cream (35% fat) (Adds silkiness; can use half‑and‑half for lighter texture)

Instructions

1. Preheat Oven

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

   Time: PT10M

   Temperature: 425°F

2. Prepare Tomatoes

   Halve the Roma tomatoes lengthwise, place them cut‑side up on a lined baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and thyme leaves.

   Time: PT10M

3. Roast Tomatoes

   Roast the seasoned tomatoes in the preheated oven for 45 minutes, turning once halfway through, until the skins are blistered and the flesh is caramelized.

   Time: PT45M

   Temperature: 425°F

4. Dice Onions & Garlic

   While the tomatoes roast, finely dice the onions and mince the garlic cloves.

   Time: PT5M

5. Sauté Aromatics

   Heat a large pot over medium‑high heat, add 2 tbsp olive oil, then add the diced onions and minced garlic. Cook, stirring occasionally, until the onions are softened and lightly browned, about 10 minutes.

   Time: PT10M

6. Add Butter

   Stir in 2 tbsp unsalted butter and let it melt, coating the aromatics.

   Time: PT1M

7. Combine Roasted Tomatoes

   Transfer the roasted tomatoes and all their pan juices into the pot, breaking any large pieces with a spoon.

   Time: PT2M

8. Add Fresh Basil

   Stir in the torn basil leaves and let them wilt for about a minute.

   Time: PT1M

9. Simmer Soup

   Pour in 3 cups chicken (or vegetable) stock, bring the mixture to a gentle boil, then reduce to a simmer and cook uncovered for 40 minutes, allowing flavors to meld.

   Time: PT40M

10. Blend Until Smooth

    Using an immersion blender, puree the soup directly in the pot until completely smooth, about 5 minutes. For a chunkier texture, blend less or use a potato masher.

    Time: PT5M

11. Finish with Cream

    Stir in 1/3 cup cooking cream, heat through for 2 minutes, and taste for seasoning, adjusting salt or pepper as needed.

    Time: PT2M

12. Serve

    Ladle the hot soup into bowls and enjoy immediately, optionally garnished with a drizzle of olive oil or a basil leaf.

    Time: PT0M

Nutrition Facts

Calories

265

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g