Description
A Pioneer Woman-inspired tomato basil soup recipe that transforms roasted vegetables and fresh herbs into creamy, comforting perfection.
Ingredients
Scale
- 3 lbs fresh tomatoes (Roma or plum)
- 1 sweet onion (Vidalia or yellow)
- 3 tbsp olive oil
- 1 tbsp salted butter
- 1 tbsp minced garlic
- 2½ cups chicken broth (or vegetable broth)
- ½ cup fresh basil
- 1 sprig fresh thyme
- ¼ cup heavy cream (or half-and-half)
- Salt, pepper, optional pinch baking soda
Instructions
- Preheat oven to 425°F. Halve tomatoes and cut onion into wedges. Drizzle with olive oil, season, and roast 45-60 minutes until golden.
- In a large pot, melt butter over medium heat. Sauté minced garlic 30-60 seconds until fragrant.
- Add roasted tomatoes, onions, and juices to pot. Stir in broth and fresh basil.
- Blend with immersion blender until smooth. Strain for extra silky texture if desired.
- Add thyme sprig and heavy cream. Simmer 30 minutes, remove thyme, season with salt and pepper. Stir in a pinch of baking soda if desired.
Notes
Roasting develops up to 60% of this soup’s flavor complexity—don’t skip this step. Add cream after simmering to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 7g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: pioneer woman tomato basil soup, tomato soup recipe, roasted tomato soup, comfort food