Tomato Basil Soup Using Fresh Roasted Tomatoes

By Sugar Spun Run · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Arrange the tomatoes (cut side up) and onion wedges on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast for about 45-60 minutes, until the tomatoes are soft, juicy and beginning to turn golden and the onion is soft and fork-tender.
3. While the tomatoes roast, melt the butter in a large non-reactive pot or Dutch oven over medium heat. Add the garlic and cook until fragrant.
4. Add the roasted tomatoes and onion with their juices, the chicken broth and the basil, and stir well.
5. Blend the soup until smooth, using an immersion blender or a blender in batches.
6. Add the thyme and heavy cream and stir. Simmer for at least 30 minutes, stirring occasionally.
7. Remove the thyme sprig. Taste and add more salt and pepper if needed. If you like, stir in the baking soda.
8. Serve plain or with toppings of your choice.

Summarized from Sugar Spun Run's video. Watch it for the details.

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