Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is pure comfort in a bowl. Roasting the tomatoes gives it an intense, rich flavor, making it even better when paired with a grilled cheese sandwich!

Ingredients:

• For the Soup
  • 9 Roma tomatoes, sliced lengthwise
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp Kosher salt
  • ½ tsp ground black pepper
  • 1 (28 oz) can of crushed San Marzano tomatoes
  • 1 cup fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • ⅔ cup heavy cream
• For the Croutons (optional)
  • Small pieces of bread, cubed
  • Olive oil, a drizzle
  • Diced garlic and basil for flavor

Instructions:

1. Preheat Oven: Set oven to 375°F.
2. Roast Tomatoes: Place the halved Roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 1 hour, then set aside.
3. Cook the Soup Base: Heat butter and 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sauté onion for 5 minutes. Add garlic, thyme, salt, and pepper, cooking for another minute.
4. Simmer: Stir in crushed tomatoes, basil, and sugar. Reduce heat and simmer for 10 minutes.
5. Combine & Blend: Add chicken stock and the roasted tomatoes to the pot. Let simmer for 30 minutes, stirring occasionally. Use an immersion blender to purée the soup or carefully purée it in batches using a blender, then return to the pot.
6. Finish: Stir in the heavy cream.
7. Make Croutons (optional): Toss bread cubes in olive oil, garlic, and basil. Bake at 400°F for about 7 minutes until crispy.
8. Serve: Ladle soup into bowls, top with homemade croutons if desired, and enjoy!