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Table of Contents
Roasted Basil Tomato Soup
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.
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