Ingredients
Scale
- 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
- ½ tsp ground black pepper
- 1 can (28 oz) San Marzano tomatoes, crushed
- 1 cup fresh basil, roughly chopped
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Instructions
- Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 1 hour.
- In a large pot over medium-high heat, heat 2 tbsp of oil or butter. Add diced onion and sauté for about 5 minutes, then stir in minced 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.
- Stir in chicken stock and the roasted tomatoes, simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup or carefully transfer to a blender. Return puréed soup to the pot and stir in heavy cream.
- For mini croutons, preheat oven to 400°F, cut bread into cubes, drizzle with oil, and bake for about 7 minutes.
- Serve soup hot, topped with croutons and optionally a drizzle of olive oil or sprinkle of fresh basil.
Notes
For a vegan version, substitute heavy cream with coconut milk. Adjust seasonings to taste for a personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg