My 9 year old has been BEGGING me to make this soup ever since he decided to finally try tomato soup at a restaurant and loved it. It was a staple of mine at every Thanksgiving we hosted (yes I know it’s not traditional, but I don’t care) over the past 10 years. It’s easy, delicious and has just the right amount of heat to make it interesting!
CREAMY ROASTED TOMATO BASIL SOUP
8-10 Roma Tomatoes (I also sub 12-14 Camparis if I don’t like how the Romas look)
3T Olive Oil
2 T Butter
1 large Yellow Onion, diced
4 cloves Garlic, minced (or just use 4 tsp of the jarred garlic in a rush)
1 T fresh Thyme
2 cups fresh Basil, chopped
2 T dried Basil
1 28oz can Crushed Tomatoes
3 cups organic Chicken Broth
Salt, Pepper, and Red Pepper Flakes to taste
1 cup heavy cream
1/4 cup flaked Parmesan Cheese
- Preheat the oven to 400 degrees
- Cut tomatoes in half and place cut up on pan. Drizzle with olive oil, salt + pepper
- Roast 40 min
- Melt butter + sauté onion until soft. Add garlic + thyme to soften – 5 min
- Add can crushed tomatoes, basil (fresh + dried), red pepper flakes and salt/pepper to taste
- Reduce heat, simmer 10 min
- Pour chicken broth in and add in roasted tomatoes into pot
- Simmer 30 min, stirring occasionally
- Use an Immersion blender to blend the soup until all the tomato chunks are smooth, but it still has some basil bits and texture (or if you like it perfectly smooth, blend in batches in a blender)
- Add heavy cream and Parmesan cheese and blend again
- Garnish with croutons and cheese flakes and enjoy!
