1. Can I use only canned tomatoes for this recipe?

Yes, you can make Roasted Tomato Basil Soup using only canned tomatoes. However, roasting fresh tomatoes adds a depth of flavor that canned tomatoes alone can't provide. If you're short on time, use two 28 oz. cans of tomatoes—one of crushed tomatoes and one of whole tomatoes for the best results.

2. Can I make this soup ahead of time?

Yes, Roasted Tomato Basil Soup can be made ahead. In fact, it often tastes even better the next day as the flavors have more time to meld together. Store the soup in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months.

3. How do I adjust the soup for dietary preferences?

For a vegetarian version, substitute the chicken stock with vegetable stock. If you prefer a lighter option, you can swap the heavy cream for whole milk or half-and-half. For a dairy-free version, simply omit the cream and use vegetable stock.

4. What can I serve with Roasted Tomato Basil Soup?

Roasted Tomato Basil Soup pairs wonderfully with a classic grilled cheese sandwich. For a healthier option, serve it with a fresh green salad or crunchy homemade croutons. If you’re craving a twist, drizzle a bit of pesto or sour cream on top for added flavor

Roasted Tomato Basil Soup – Easy & Delicious Recipe

Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
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 28 oz. can of San Marzano crushed tomatoes; 1 cup fresh basil, roughly chopped; 1 tablespoon sugar; 2 cups chicken stock; ⅔ cup heavy cream

Description

This Roasted Tomato Basil Soup is the ultimate comfort food. It combines the deep, rich flavor of roasted tomatoes with fresh basil, creating a silky, creamy texture that will warm you from the inside out. Perfect for a cozy dinner or paired with a grilled cheese sandwich, this recipe is simple to prepare and full of flavor.

Ingredients

Scale

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 28 oz. can of San Marzano crushed tomatoes
1 cup fresh basil, roughly chopped
1 tablespoon sugar
2 cups chicken stock
⅔ cup heavy cream

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Instructions

Preheat the oven to 375°F. Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for about 1 hour or until tender.
While the tomatoes are roasting, heat 2 tablespoons of olive oil or butter in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic, fresh thyme, salt, and pepper. Sauté for another minute, allowing the garlic to become fragrant.
Add the canned crushed tomatoes, fresh basil, and sugar to the pot. Reduce the heat and let it simmer for about 10 minutes to blend the flavors.
Once the roasted tomatoes are done, transfer them carefully from the baking sheet to the pot. Add the chicken stock and let the mixture simmer for an additional 20-30 minutes.
Use an immersion blender to purée the soup to your desired texture. For a smoother consistency, you can transfer the soup in batches to a blender or food processor.
Stir in the heavy cream and cook for a few more minutes until the soup is velvety smooth and warm. Serve immediately.

Notes

Roasting the tomatoes ahead of time can save you time when preparing the soup. You can store them in the refrigerator for up to 24 hours before using them.
If you prefer a vegetarian version, you can substitute vegetable stock for chicken stock.
To make the soup lighter, substitute heavy cream with whole milk or half-and-half. For a dairy-free version, simply omit the cream.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Roasting, Sautéing, Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 190 kcal
Sugar: 5g
Sodium: 389mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg