roasted tomato and basil soup
I am not a fan of tomato soup, or tomatoes, for that matter. I had only tasted the canned version once, and once was one too many times. This recipe was a game-changer. I love THIS tomato soup! Pair it with classic grilled cheese, or with your favorite salad. It is a standout on its own. Serve with homemade croutons or a crusty loaf of French bread. Whatever you do, try it. I am a reformed tomato soup hater, and you could be too.
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 12 Roma tomatoes, sliced lengthwise
- 3-4 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, diced
- 8 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme
- 1 teaspoon black pepper
- 2 teaspoons Kosher salt
- 28 oz cans San Marzano crushed tomatoes
- 24 oz bottles Cento Passata sauce or an additional can of crushed tomatoes if you don't have passata. you may need to adjust seasonings
- 1 1/2 cups fresh basil, roughly chopped
- 1-2 tablespoon sugar *start with 1
- 48 ounces chicken stock
- 1 cup heavy cream
- Asiago or Parmesan cheese, grated
- OPTIONAL CROUTONS
- 1 - 2 slices cubed, French bread or any white bread you have on hand
- - light coat extra virgin olive oil
- 1 clove garlic, minced
- 1 - 2 - leaves finely chopped fresh basil
How To Make roasted tomato and basil soup
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Step 1Preheat oven to 375 degrees F.
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Step 2Spread tomato slices on a baking sheet lined with parchment. Drizzle with olive oil, sprinkle with salt and pepper. I also used some dried basil and granulated garlic, but it is not necessary. Use what you have on hand. Roast tomatoes for 1 hour. Set aside. *some of the edges will get dark, I think it adds depth to the flavor, but feel free to cut off what you need to.
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Step 3In a Dutch oven, heat oil and butter. Add onion and saute until soft.
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Step 4Stir in garlic, thyme, salt, and pepper. Saute for another minute.
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Step 5Add crushed tomatoes, passata, fresh basil, and sugar. Stir and reduce heat. Simmer for 10 minutes.
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Step 6Add chicken stock and the roasted tomatoes to the pot. Simmer for 30 minute, stirring occasionally.
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Step 7While the soup is simmering, now is a good time to make the croutons. Preheat oven to 400 degrees. Toss all ingredients and bake for about 7-8 minutes. Set aside until ready to serve.
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Step 8Use an immersion blender to puree soup in the Dutch oven. If you don't have one, a food processor or blender will also work, in batches. I'd let it cool down before processing or blending. Return to Dutch oven.
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Step 9Warm soup back up if you processed or blended it outside the pot.
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Step 10Stir in heavy cream. Let simmer until ready to serve.
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Step 11Top soup with grated Asiago cheese, homemade croutons, and a sprig of basil. TaDa! Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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