Ingredients
Method
Instructions
- Preheat oven to 375°F. Spread tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tablespoons of oil or butter in a large pot or Dutch oven over medium-high heat. Add onion and sauté for about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute until fragrant.
- Add crushed tomatoes, fresh basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the chicken stock and the roasted tomatoes into the pot. Simmer on low for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup to your desired consistency, or carefully transfer to a blender in batches.
- Return the soup to the pot if necessary and stir in the heavy cream. Serve warm with croutons.
Notes
Substitute vegetable stock for chicken stock to make this vegetarian. For a dairy-free version, omit the heavy cream or use a coconut cream alternative.
