Tomato Soup Perfect Comfort (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds Roma tomatoes, sliced lengthwise
02 -
3 tablespoons extra virgin olive oil
03 -
2 tablespoons unsalted butter
04 -
1 medium yellow onion, diced
05 -
4 garlic cloves, minced
06 -
1 tablespoon fresh thyme, minced
07 -
1 (28 ounce) can crushed tomatoes
08 -
2 cups basil leaves, roughly chopped
09 -
2 tablespoons dried basil
10 -
1 tablespoon sugar
11 -
2 cups low sodium chicken broth
12 -
Salt and pepper to taste
13 -
⅔ cup heavy cream
# Instructions:
01 -
Preheat the oven to 375°F.
02 -
Spread tomato halves onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes.
03 -
While tomatoes are roasting, melt butter in a large pot over medium-high heat. Add diced onion and sauté for 5 minutes. Stir in minced garlic and thyme, and sauté for another 5 minutes.
04 -
Stir in the crushed tomatoes, fresh and dried basil, and sugar. Season with salt and pepper, then reduce heat to medium or medium-low and simmer for 10 minutes.
05 -
Add the roasted tomatoes and chicken broth into the pot. Season with additional salt and pepper if needed, and continue to simmer for about 15 minutes, stirring occasionally.
06 -
Carefully pour the soup into a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
07 -
Return the blended soup to the pot and stir in the heavy cream until fully incorporated. Simmer for 2 to 3 minutes.
08 -
Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately.
# Notes:
01 -
The soup can be prepared up to 5 days in advance. Store in an airtight container and refrigerate until ready to reheat.
02 -
For freezing, omit the cream from the recipe and freeze the soup in an airtight container for up to 3 months. Add cream only after thawing and reheating.