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Roasted tomato basil soup with San Marzano tomatoes, fresh basil, olive oil, and toasted garlic bread

Roasted Tomato Basil Soup with San Marzano Tomatoes

Roasted Tomato Basil Soup is a creamy, comforting soup with rich roasted tomato flavor and fresh basil. It is an easy choice for a cozy meal when you want something warm and satisfying.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup
  • 9 Roma tomatoes, sliced lengthwise
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 can (28 oz / 794 g) crushed San Marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream
Serving
  • Small bread pieces, cut into cubes, for serving
  • Olive oil, as needed, for serving
  • Minced garlic, as needed, for serving
  • Fresh basil, chopped, as needed, for serving

Method
 

Roasting
  1. Preheat the oven to 400°F / 200°C.
  2. Arrange the sliced Roma tomatoes on a baking sheet. Drizzle with 2 tbsp olive oil and season with the kosher salt and black pepper.
  3. Roast for about 25 minutes, until the tomatoes are soft and caramelized.
Cooking
  1. In a large pot, melt the butter with the remaining 1 tbsp olive oil over medium heat.
  2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and chopped thyme, then cook for 2 minutes while stirring constantly.
  4. Add the crushed San Marzano tomatoes, roasted tomatoes, sugar, and chicken stock. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
Blending
  1. Add the heavy cream and roughly chopped fresh basil.
  2. Blend the soup with an immersion blender until smooth, or work in batches with a blender until smooth.
  3. Taste and adjust the seasoning if needed.
Serving
  1. Serve the soup hot with bread cubes, a drizzle of olive oil, minced garlic, and chopped fresh basil.

Notes

For a smoother soup, blend for longer. Cool leftovers before refrigerating them in an airtight container for 3 to 4 days or freezing for up to 3 months.