A creamy, roasted tomato basil soup perfect for cozy winter nights.

Scale

9 Roma tomatoes sliced lengthwise

3 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 yellow onion diced

4 garlic cloves minced

1 tbsp fresh thyme minced

1 tsp Kosher salt

½ tsp ground black pepper

1 can (28 oz) crushed San Marzano tomatoes

1 cup fresh basil roughly chopped

1 tbsp sugar

2 cups chicken stock

⅔ cup heavy cream

1. Preheat oven to 375°F.

2. Spread tomato halves on baking sheet, drizzle with olive oil, season with salt and pepper.

3. Roast for 1 hour and set aside.

4. Heat oil and butter in pot, sauté onion for 5 minutes.

5. Add garlic, thyme, salt, and pepper, sauté for another minute.

6. Add crushed tomatoes, basil, and sugar; simmer 10 minutes.

7. Add stock and roasted tomatoes, simmer 30 minutes.

8. Blend until smooth, then stir in cream.

9. Garnish with basil and serve.

Top with homemade garlic-basil croutons for crunch. Perfect with grilled cheese.

Keywords: roasted tomato basil soup, creamy tomato soup, healthy winter soup, easy homemade soup