One of the coolest things about this recipe is that most, if not all, of the ingredients are probably already in your kitchen. It’s also a fantastic way to use up any leftover tomatoes you might have hanging out in the fridge. Serve it up with some warm, freshly baked bread for that real cozy vibe.
Tomato basil soup first popped up in North America during the 1800s. But if you trace its origins, tomato soup actually started in southern Spain as a chilled dish known as gazpacho.
Tomato Basil Soup Recipe
Servings: 6
Ingredients
- 9 Roma tomatoes (sliced)
- 3 tbsp extra virgin olive oil/ 2 tbsp butter
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh thyme
- 1/2 tsp ground black pepper
- 1 tbsp sugar
- 2 cups of chicken stock
- 2-3 cups of heavy cream
- 1 cup of fresh basil
- 28 oz can San Marzano tomatoes
Instructions
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Preheat oven to 190 degrees
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Slices Roma tomatoes in half lengthways and place on to a baking tray lined with foil
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Drizzle on olive oil, ground black pepper, and salt then roast for 1 hour
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In a pan heat up 3 tbsp olive oil or 2 tbsp unsalted butter, dice the onion and sauté in pan for a few minutes
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Add in 4 minced garlic cloves, 1 tbsp of thyme and stir well
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Now add in the large 28 oz can of tomatoes and 1 tbsp of sugar. Stir again then add 1 cup of fresh basil roughly chopped. Let this simmer for 10 minutes
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Once cooked, add the roasted Roma tomatoes and let the mixture simmer for another 20-30 minutes
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Using a hand blender blend the soup until smooth
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Stir in 2/3 cups of heavy cream