Roasted Tomato Soup with Basil Oil and Herb Croutons
5 from 3 votes
Servings 8
Prep Time 25 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr25 minutesmins
Equipment
Blender
Ingredients
For the tomato soup:
3lbsRoma tomatoes, halved
1largeWhite onion, quartered
5-6Cloves of garlic, peeled
1/3cupOlive oil
Salt and pepper, to taste
32oz.Vegetable stock
115 oz.Can tomato sauce
1tbspDried basil
1/2cupHeavy cream
For the croutons:
1/2loafSourdough, cubed
1/4cupOlive oil
Fresh basil, chopped
Fresh oregano, chopped
Fresh pasrlsey, chopped
2clovesGarlic, minced
Salt and pepper, to taste
For the basil oil:
1Bunch, fresh basil
1/2cupOlive oil
Fresh parmesan cheese, for garnish
Instructions
For the tomato soup:
Preheat oven to 375 degrees F. On a large baking sheet, toss the tomatoes, onion, and garlic in olive oil, salt, and pepper. Roast for 35-40 minutes.
Add the roasted tomatoes, onion, and garlic to a large Dutch oven. Add in the stock, tomato sauce, and dried basil. Blend using an immersion blender or a table top blender. Blend until smooth and return to the pot. Stir in the heavy cream. Season to taste with salt and pepper.
Heat soup over medium-high heat, allow to simmer for 10-15 minutes until it has slightly reduced.
For the herb croutons:
While the soup is simmering, keep the oven preheated at 400 degrees F. In a large mixing bowl combine the cubed bread, olive oil, fresh herbs, salt, and pepper. Toss to combine and transfer to a large baking sheet. Bake at 400 degrees for 8-10 minutes until slightly toasted, but still soft.
For the basil oil:
In the base of a blender combine the fresh basil and olive oil. Pulse for 30-60 seconds. Strain basil oil, reserving the oil.*
Serve the roasted tomato soup topped with fresh basil oil, croutons, and fresh parmesan.
Notes
*Add the strained basil from the basil oil into the soup for extra flavor. Any unused basil oil will keep for up to 2 weeks.