Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds Roma tomatoes, sliced lengthwise
  • 3 tablespoons extra virgin 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 basil leaves, roughly chopped
  • 2 tablespoons dried basil
  • 1 tablespoon sugar
  • 2 cups low sodium chicken broth
  • salt and pepper to taste
  • ⅔ cup heavy cream

Instruction

  • Preheat oven to 375°F.
  • Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Roast tomatoes for about 45 minutes.
  • While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
  • Add onion and sauté for 5 minutes.
  • Stir in the garlic and thyme and sauté for another 5 minutes.
  • Add crushed tomatoes, basils and sugar. Season with salt and pepper.
  • Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
  • Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
  • Continue to simmer soup, for about 15 minutes, stirring occasionally.
  • Carefully pour soup into a blender and blend until smooth.
  • Pour soup back into the pot and stir in the cream until fully incorporated.
  • Simmer the soup for 2 to 3 minutes before ladling into bowls.
  • Top each soup with fresh basil leaves. Serve.