Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a large baking sheet with foil for easy cleanup.
- Spread the Roma tomato halves on the baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Roast for 1 hour until tender and slightly caramelized.9 Roma tomatoes, 3 tablespoon extra virgin olive oil, 1 teaspoon Kosher salt, 0.5 teaspoon ground black pepper
- In a large Dutch oven or soup pot, heat 2 tablespoons of oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened.2 tablespoon unsalted butter, 1 yellow onion
- Stir in the minced garlic, fresh thyme, salt, and pepper. Sauté for another minute until fragrant.4 cloves garlic, 1 tablespoon fresh thyme
- Add the crushed San Marzano tomatoes, fresh basil, and sugar to the pot. Lower the heat and let it simmer for about 10 minutes.1 28 oz. can San Marzano tomatoes, 1 cup fresh basil, 1 tablespoon sugar
- Add the chicken stock and the roasted tomatoes (including any juices from the pan) into the pot. Simmer on low for 30 minutes, stirring occasionally.2 cups chicken stock
- Use an immersion blender to purée the soup directly in the pot. If you prefer a very smooth texture, you can carefully transfer the soup to a standard blender or food processor in batches.
- Stir in the heavy cream to add silkiness and depth.0.66 cup heavy cream
- Cut a few slices of bread into small cubes, toss with a little oil, minced garlic, and basil. Bake at 400°F for about 7 to 8 minutes until golden.
- Ladle the hot soup into bowls, top with croutons if desired, and serve immediately.
Notes
To save time, you can roast the tomatoes up to 24 hours in advance and store them in the refrigerator until needed. Leftovers store well in the fridge for up to one week or can be frozen for up to two months.
