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Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches.

Prep
Cook
Serves 8people
Ingredients
9
Roma tomatoes sliced lengthwise
3
tbsp extra virgin olive oil
2
tbsp unsalted butter
1
yellow onion, diced
4
garlic cloves, minced
1
tbsp fresh thyme, minced
1
tsp kosher salt
1/2
tsp ground black pepper
1
can (28 oz) San Marzano tomatoes, crushed
1
cup basil fresh, roughly chopped
1
tbsp sugar
2
cups chicken stock
2/3
cup heavy cream
Directions
1.
Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper. Roast tomatoes for 1 hour. Remove from oven and set aside. Heat 2 tbsp. oil, or butter, in a large pot (or Dutch oven) over medium-high heat. Add onion, and sauté for about 5 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute. Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then. Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot. Stir in the cream. To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons! Add the croutons to the top of the served soup. Serve at once!

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