Description
A cozy, creamy soup made with roasted Roma tomatoes, San Marzano tomatoes, basil, garlic, and cream. Perfect for chilly days, this comforting bowl blends roasted sweetness with fresh herbs for a silky, flavorful finish.
Ingredients
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9 Roma tomatoes, sliced lengthwise
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3 tbsp extra virgin olive oil
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2 tbsp unsalted butter
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1 yellow onion, diced
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4 garlic cloves, minced
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1 tbsp fresh thyme, minced
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1 tsp Kosher salt
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½ tsp ground black pepper
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1 × 28 oz can San Marzano tomatoes, crushed
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1 cup fresh basil, roughly chopped
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1 tbsp sugar
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2 cups chicken stock (or vegetable stock for vegetarian option)
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⅔ cup heavy cream
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Optional croutons: cubed bread tossed with olive oil, garlic, and basil, baked at 400°F for 7 minutes
Instructions
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Preheat oven to 375°F. Arrange Roma tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 1 hour until soft and caramelized.
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In a Dutch oven, melt butter over medium-high heat. Add onion and cook for 5 minutes until translucent. Stir in garlic, thyme, salt, and pepper; cook 1 minute.
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Add crushed San Marzano tomatoes, basil, and sugar. Simmer 10 minutes.
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Stir in roasted tomatoes and chicken stock. Simmer 30 minutes, stirring occasionally.
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Use an immersion blender (or transfer carefully to a blender) to purée until smooth.
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Stir in heavy cream, simmer 2–3 minutes, then serve hot with optional croutons.
Notes
Roasting tomatoes adds depth and sweetness—don’t skip this step.
Use vegetable stock to make it vegetarian-friendly.
Adjust cream for a lighter or richer texture.
Freezes beautifully—double the recipe for make-ahead meals.
Blend until silky for a restaurant-style finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (includes roasting and simmering)
- Category: Soup / Dinner
- Method: Roasting + Stovetop
- Cuisine: Italian-inspired / American comfort food