Description
A cozy and comforting tomato soup that transforms fresh Roma tomatoes into a velvety bowl of goodness.
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. Spread the tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast tomatoes for about 45 minutes until softened and caramelized.
- While the tomatoes roast, melt the unsalted butter in a large pot over medium-high heat. Add diced onion and sauté for 5 minutes. Stir in minced garlic and thyme, sautéing for another 5 minutes until fragrant.
- Add crushed tomatoes, chopped basil leaves, and sugar into the pot. Season with salt and pepper. Stir and reduce heat to medium or medium-low, letting it simmer for 10 minutes.
- Pour in low sodium chicken broth and roasted tomatoes. Season again with salt and pepper. Continue to simmer for about 15 minutes, stirring occasionally.
- Carefully pour the soup into a blender, blending until smooth. Return the soup to the pot, then stir in heavy cream until fully incorporated. Simmer for another 2 to 3 minutes before serving.
- Ladle the soup into bowls, topping each with fresh basil leaves.
Notes
Adjust the texture by controlling the amount of cream. For a chunkier soup, blend half and mix back in.
