Description
A comforting and flavorful Tomato Soup recipe that is perfect for any time of the year. Made with fresh Roma tomatoes, basil, and a touch of cream, this soup is rich and satisfying.
Ingredients
For the Roasted Tomatoes:
- 1 ½ pounds Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
For the Soup:
- 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 fresh 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 oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast tomatoes for about 45 minutes.
- In a large pot over medium-high heat, melt the butter. Add onion and sauté for 5 minutes.
- Stir in the garlic and thyme and sauté for another 5 minutes.
- Add crushed tomatoes, basil, and sugar. Season with salt and pepper.
- Reduce the heat to medium or medium-low and simmer for 10 minutes.
- Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
- Continue to simmer soup for about 15 minutes, stirring occasionally.
- Pour soup into a blender and blend until smooth.
- Pour blended soup back into the pot and stir in the cream until fully incorporated.
- Simmer the soup for 2 to 3 minutes before ladling into bowls.
- Top each soup with fresh basil leaves and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 50mg
