Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings
Total comfort food, this Roasted Tomato Basil Soup is one to try! Enjoy this with some mini croutons on top. It is simply the best! This soup is loaded with incredible flavors. From the roasted tomatoes to the herbs, everything about this is very addicting. Enjoy!
Ingredients:
1 28-ounce can of San Marzano tomatoes, crushed
1 c basil, fresh, roughly chopped
1 tablespoon sugar
9 Roma tomatoes, sliced lengthwise
2 c chicken stock
2/3 c heavy cream
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Add the tomato slices to the bottom of a baking sheet. Drizzle olive oil on top of them. Season them with salt and pepper.
Place the baking sheet in the preheated oven and roast the tomatoes for about an hour.
Remove the tomatoes from the oven and set them aside until ready to use.
Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of oil and allow it to become hot.
Add the onion into the pot, then sauté for 5 minutes or until soft.
Add the garlic and thyme, then sauté for a minute or until aromatic. Sprinkle salt and pepper to taste.
Turn the heat down to low, then add sugar, crushed tomatoes, and basil. Cover it with the lid, then cook for 10 minutes.
Add the roasted tomatoes and stock, then cook for 30 more minutes. Make sure to stir from time to time.
Puree the soup with an immersion blender. Put it back into the pot together with the cream. Stir until well blended.
For the Mini Croutons:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Slice the bread into small cuts, then drizzle with a bit of oil followed by the basil and garlic. Place them onto a baking tray.
Place the tray in the preheated oven and bake the croutons for 7 minutes or until done.
Serve them over the soup. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to one week or two months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 190 kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg
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