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This hearty tomato soup has become my dinner table staple for those chilly evenings when comfort is what we're craving most. Rich, velvety, and bursting with bright tomato flavors, it transforms ordinary ingredients into something truly special that warms you from the inside out.
This soup became our family's Friday night tradition last winter when my daughter declared it better than any restaurant version. Now we serve it with grilled cheese sandwiches for dunking, and somehow the conversation around the table always flows more easily with bowls of this comforting soup before us.
Ingredients
- Roma tomatoes: Fresh ones roast beautifully and provide the backbone of flavor. Look for tomatoes that feel heavy for their size and have a deep red color
- Extra virgin olive oil: Use something with good flavor as it enhances the roasted tomatoes
- Unsalted butter: Creates a silky base for sautéing the aromatics. Always use unsalted to control the salt level
- Yellow onion: Provides essential sweetness. Choose firm onions with no soft spots
- Garlic cloves: Fresh is absolutely necessary here for the best flavor profile
- Fresh thyme: Adds an herbaceous note that complements tomatoes beautifully
- Canned crushed tomatoes: Provide body and consistent tomato flavor throughout the year
- Fresh basil leaves: The classic pairing with tomato that brightens the entire soup
- Dried basil: Reinforces the basil flavor even after cooking
- Sugar: Just a touch balances the acidity of the tomatoes. Use it even if you think you don’t need it
- Chicken broth: Provides depth without overwhelming the tomato flavor. Use homemade if possible
- Heavy cream: Creates that luxurious mouthfeel and tempers the acidity
Step-by-Step Instructions
- Roast the tomatoes:
- Preheat your oven to 375°F. Slice the Roma tomatoes lengthwise, arrange them cut-side up on a baking sheet, and drizzle generously with olive oil. Season with salt and pepper. Roast for 45 minutes until they begin to caramelize around the edges. This concentrates their natural sweetness and adds incredible depth to your soup.
- Build the flavor base:
- While tomatoes roast, melt butter in a large heavy-bottomed pot over medium-high heat. Add the diced onion and sauté for a full 5 minutes until they start to become translucent. Then add the minced garlic and fresh thyme, continuing to cook for another 5 minutes. The slow cooking creates a sweet foundation without any harsh garlic bite.
- Develop the tomato base:
- Add the crushed tomatoes, both fresh and dried basil, and sugar to the pot. Season with salt and pepper. Reduce the heat to medium or medium-low and let this mixture simmer for 10 minutes, allowing the flavors to meld together and the dried herbs to rehydrate and release their flavors.
- Combine all elements:
- Pour in the chicken broth and add your beautifully roasted tomatoes to the pot. Season again with salt and pepper. Continue simmering for about 15 minutes, stirring occasionally. This extended cooking time allows all the flavors to marry together into a harmonious blend.
- Blend to perfection:
- Working carefully and in batches if necessary, transfer the hot soup to a blender. Secure the lid properly with a kitchen towel over top for safety, and blend until completely smooth. Pour the blended soup back into your pot, appreciating the silky consistency you've created.
- Finish with cream:
- Stir in the heavy cream until fully incorporated, watching as the soup transforms to a gorgeous orange-red color. Allow the soup to simmer gently for 2-3 more minutes to heat the cream through. Ladle into bowls and top with fresh basil leaves before serving.
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The first time I made this soup, I accidentally added too much fresh basil, but it was a happy mistake that we've kept in the recipe. That generous amount of basil creates this wonderful aroma that fills the kitchen and makes everyone ask "What smells so amazing?" before they even see what's cooking.
Frequently Asked Questions
- → Can I use canned tomatoes instead of fresh ones?
Yes, canned tomatoes can be used as a substitute for fresh ones. They provide a rich and consistent flavor, making them a convenient option.
- → Can I make this soup dairy-free?
Absolutely! Replace the heavy cream with coconut cream or almond milk for a dairy-free version. The soup will still be creamy and delicious.
- → How should I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat, stirring occasionally.
- → Can I freeze this soup?
Yes, you can freeze the soup (without the cream) for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and stir in the cream before serving.
- → How can I make the soup healthier?
To make the soup healthier, you can omit the heavy cream and use whole milk, plain yogurt, or leave it as is for a lighter version.
- → What can I serve with this soup?
This soup pairs beautifully with buttery grilled cheese, garlic bread, croutons, or a simple side salad.