Roasted Tomato Basil Soup

Do you have one of those recipes that your kids ask for over and over again? Especially if it’s a snow day, sick day or any kind of cozy day? I give you the yummiest soup around… Roasted Tomato Basil Soup! Pair it with a gooey grilled cheese or simply enjoy a steaming bowl sprinkled with a little basil! Chef’s kiss! Oh so good!

9 Roma tomatoes, cut in half lengthwise

5 Tbsp extra virgin olive oil, divided

1 small onion, chopped

4 garlic cloves minced

1 1/2 Tbsp fresh thyme, minced

1 tsp salt

1/2 tsp ground black pepper

1 28 oz can tomatoes, diced (I use San Marzano for the best flavor!)

1 Tbsp Sugar

1 cup fresh basil, minced (of if you’re feeling fancy, in a “chiffonade” cut)

2 Cups Chicken Stock

3/4 C Heavy Cream

Additional minced basil or croutons for garnishing

Technique

1. Preheat oven to 375.
2. Place tomato halves on a baking sheet covered with aluminum foil (for easy clean up!) Drizzle the tomatoes with 3 Tablespoons of olive oil. Season with salt and fresh ground pepper.
3. Roast tomatoes for about 1 hour. Remove from oven and let cool.
4. Heat 2 Tablespoons olive oil in a large soup pot over medium heat.
5. Saute onions in oil for about 5 min or until translucent. Add in garlic, thyme, salt and pepper. Cook for about 1 min to let flavors meld together.
6. Add diced tomatoes, basil and sugar to onion mixture. Simmer over low heat for about 10-12 minutes.
7. Add in the roasted tomatoes and chicken stock. Simmer uncovered for another 30 minutes. 
8. Carefully transfer hot soup mixture to a blender or use an immersion blender to puree soup until it’s smooth. It will be piping hot so be careful!
9. Lastly, stir in heavy cream. Ladle into bowls and sprinkle with additional minced basil for an extra pretty touch. (You eat with your eyes!) Enjoy!!