Description
A comforting and nostalgic tomato soup recipe made with fresh Roma tomatoes, herbs, and cream.
Ingredients
Scale
- 1 ½ pounds Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 (28 ounce) can crushed tomatoes
- 2 cups basil leaves, roughly chopped
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 2 cups low sodium chicken broth
- Salt and pepper to taste
- ⅔ cup heavy cream
Instructions
- Preheat your oven to 375°F.
- Spread the tomato halves onto a baking sheet and drizzle them with olive oil. Season with salt and pepper.
- Roast the tomatoes for about 45 minutes until they are soft and caramelized.
- While the tomatoes roast, melt the butter in a large pot over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and thyme; sauté for another 5 minutes.
- Add the crushed tomatoes, both basils, and sugar. Season with salt and pepper.
- Reduce heat to medium or medium-low, and let it simmer for 10 minutes.
- Pour in the chicken broth and add the roasted tomatoes. Season again with salt and pepper.
- Simmer for about 15 minutes, stirring occasionally.
- Carefully pour the soup into a blender and blend until smooth. Return it to the pot.
- Stir in the heavy cream and let it simmer for an additional 2 to 3 minutes.
- Ladle the soup into bowls and top with fresh basil leaves before serving.
Notes
For added flavor, consider using heirloom tomatoes or adding a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg
Keywords: tomato soup, comfort food, vegetarian recipes
