Comfort in a Bowl – Roasted Basil Tomato Soup

In this blog post, we’ll guide you through the art of creating a Roasted Basil Tomato Soup, a dish that not only warms the soul but tantalizes the taste buds. Picture plump Roma tomatoes, aromatic basil, and the richness of heavy cream, all coming together to create a symphony of flavors that will leave you craving more.

Why settle for canned tomato soup when you can create a masterpiece in your own kitchen? Our Roasted Basil Tomato Soup is a celebration of freshness and simplicity. Each ingredient plays a crucial role in bringing out the depth of flavor, from the roasted tomatoes to the infused basil olive oil. This dish is a testament to the idea that with a little effort, you can transform ordinary ingredients into an extraordinary culinary experience.

Ingredients:

• 9 Roma Tomatoes, sliced lengthwise
• 3 tbsp. Branch and Vine Basil Olive Oil
• 2 tbsp. 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 San Marzano Tomatoes, crushed
• 1 cup Fresh Basil, roughly chopped
• 1 tbsp. Sugar
• 2 cups Chicken Stock
• 2/3 cup Heavy Cream
• Thick Bread slices
• American Cheese slices

Step-by-Step Guide:

Step 1: Preparing the Tomatoes

• Preheat your oven to 375 degrees.
• Place sliced Roma Tomatoes on a baking sheet.
• Drizzle with 3 tbsp. Basil Olive Oil, ensuring even coverage.
• Season with Kosher Salt and Ground Black Pepper.
• Roast in the oven for one hour.

Step 2: Creating the Base

• In a Dutch oven, heat 2 tbsp. Butter and 2 tbsp. Basil Olive Oil.
• Add diced Yellow Onion and cook until softened.
• Add minced Garlic and Fresh Thyme, stirring until fragrant.
• Pour in the crushed San Marzano Tomatoes, chopped Fresh Basil, Sugar, Kosher Salt, and Ground Black Pepper. Stir to combine.

Step 3: Simmer and Puree

• Add Chicken Stock and bring the mixture to a simmer.
• Let it cook for 30 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in Heavy Cream, ensuring it is fully incorporated.

Step 4: Cheese Toasts

• In a separate pan, make cheese toasts by placing American Cheese slices on thick bread slices.
• Toast until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

• Ladle the soup into bowls, garnish with additional fresh basil, and serve with cheese toasts on the side.

Expert Tips and Tricks:

1. Use high-quality basil-infused olive oil for an extra layer of flavor.
2. Roast the tomatoes until they are caramelized for a richer taste.
3. Adjust the sugar and salt levels according to your preference.
4. Blend the soup in batches for a smoother consistency.

Variations:

1. Add a pinch of red pepper flakes for a hint of heat.
2. Substitute vegetable stock for a vegetarian version.
3. Mix in roasted red peppers for a smoky twist.
4. Garnish with croutons for added texture.
5. Experiment with different cheese blends for the toasts.

What to Serve It With:

1. Grilled Cheese Sandwiches
2. Caesar Salad
3. Garlic Bread
4. Caprese Skewers
5. Bruschetta
6. Quinoa Salad
7. Avocado Toast
8. Pesto Pasta
9. Focaccia Bread
10. Spinach and Feta Stuffed Chicken Breast

Storage Tips:

Store any leftover Roasted Basil Tomato Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adjusting the consistency with a splash of chicken stock if needed.

How Much to Make for Family Gatherings:

For a family gathering, plan for about 1 cup of soup per person. Adjust the recipe accordingly based on the number of guests.

Roasted Basil Tomato Soup

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Ingredients

  

• 9 Roma Tomatoes, sliced lengthwise
• 3 tbsp Branch and Vine Basil Olive Oil
• 2 tbsp Butter
• 1 Yellow Onion, diced
• 4 Garlic Cloves, minced
• 1 tbsp Fresh Thyme, minced
• 1 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• 28 oz can San Marzano Tomatoes, crushed
• 1 cup Fresh Basil, roughly chopped
• 1 tbsp Sugar
• 2 cup Chicken Stock
• 2/3 cup Heavy Cream
• Thick Bread slices
• American Cheese slices

Instructions

 

• Preheat the oven to 375 degrees.
• Place sliced Roma Tomatoes on a baking sheet. Drizzle with 3 tbsp. Basil Olive Oil, ensuring even coverage. Season with Kosher Salt and Ground Black Pepper. Roast in the oven for one hour.
• In a Dutch oven, heat 2 tbsp. Butter and 2 tbsp. Basil Olive Oil. Add diced Yellow Onion and cook until softened.
• Add minced Garlic and Fresh Thyme to the onions, stirring until fragrant.
• Pour in the crushed San Marzano Tomatoes, chopped Fresh Basil, Sugar, Kosher Salt, and Ground Black Pepper. Stir to combine.
• Add Chicken Stock and bring the mixture to a simmer. Let it cook for 30 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in Heavy Cream, ensuring it is fully incorporated.
• In a separate pan, make cheese toasts by placing American Cheese slices on thick bread slices. Toast until the cheese is melted and bubbly.
• Ladle the soup into bowls, garnish with additional fresh basil, and serve with cheese toasts on the side.

Tried this recipe?Let us know how it was!