Description
A comforting and flavorful tomato soup recipe made with fresh Roma tomatoes, herbs, and cream, perfect for chilly days.
Ingredients
- 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 the oven to 375°F.
- Arrange sliced Roma tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the tomatoes for about 45 minutes until their sugars are concentrated.
- Meanwhile, melt butter in a large pot over medium-high heat. Sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and thyme, and sauté for another 5 minutes.
- Stir in crushed tomatoes, chopped basil, and sugar. Season with salt and pepper.
- Reduce heat to medium-low and let the mixture simmer for about 10 minutes.
- Once the tomatoes are done roasting, add them to the pot along with the chicken broth.
- Continue to simmer for an additional 15 minutes, stirring occasionally.
- Carefully blend the soup until smooth, then return to pot.
- Stir in heavy cream and simmer for an additional 2-3 minutes before serving.
- Garnish with fresh basil leaves and serve warm.
Notes
Serve with crusty bread or grilled cheese for a classic pairing. For a spicy kick, add red pepper flakes during sautéing.
