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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.
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