Creamy Roasted Tomato & Basil Soup

By charlotteh371

Ingredients

• 1-1/2 lbs Roma tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 (28 ounce) can crushed tomatoes
• 2 cups fresh basil leaves, chopped
• 2 tablespoons dried basil
• 1 tablespoon sugar
• 2 cups chicken broth
• salt & pepper to taste
• 2/3 cup heavy cream

Preparation

Step 1

Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then season with salt and pepper. Roast tomatoes for about one hour.

While tomatoes are roasting in the oven, melt the butter in a large pot (medium-high heat). Add diced onion and sauté for five minutes. Stir in the minced garlic and thyme, and sauté for another five minutes.

Add crushed tomatoes, chopped basil leaves and the sugar. Stir the mixture and then reduce the heat to medium or medium-low. Cover the pot and simmer for ten minutes.

Pour chicken broth and oven roasted tomatoes into the pot. Continue to simmer soup, covered, for about 30 minutes. Stir occasionally.

Carefully pour hot soup into a blender and blend until smooth. Return soup to the pot. Stir in the heavy cream until fully incorporated.

Simmer the soup another three minutes before ladling into bowls. Garnish each bowl with a sprinkle of crumbled goat cheese and dried basil. Serve with crusty bread or grilled cheese sandwiches.