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Creamy Roasted Tomato Basil Soup Recipe with Easy Toasted Croutons

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A comforting and creamy roasted tomato basil soup with toasted croutons, perfect for cozy dinners and family gatherings. This recipe features roasted tomatoes and garlic blended with fresh basil and cream for a velvety texture.

Ingredients

Scale
  • 3 pounds ripe Roma tomatoes, halved
  • 1 whole head of garlic, halved horizontally
  • 3 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream or coconut cream for dairy-free option
  • 1/2 cup fresh basil leaves, roughly chopped
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon sugar (optional)
  • 4 slices rustic bread or sourdough, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted (or olive oil for vegan twist)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh herbs like parsley or thyme (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Toss halved Roma tomatoes and the halved garlic head with 3 tablespoons of olive oil, salt, and pepper. Spread them cut-side up on the baking sheet. Roast for 35-40 minutes until tomatoes are soft and slightly caramelized, and garlic is tender.
  3. While the tomatoes roast, prepare the croutons: In a mixing bowl, toss bread cubes with melted butter, garlic powder, salt, and pepper. Spread on a separate baking sheet in a single layer. Toast in the oven for 10-12 minutes, flipping halfway through, until golden and crispy.
  4. In a large pot or Dutch oven, heat a little olive oil over medium heat. Add chopped onions and cook for 5-7 minutes until soft and translucent. Season lightly with salt.
  5. Squeeze the garlic cloves out of their skins and add to the pot along with the roasted tomatoes and any juices from the roasting pan.
  6. Add 2 cups vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to let flavors meld. Taste and add sugar if soup tastes too acidic.
  7. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  8. Stir in 1 cup heavy cream and fresh basil leaves. Heat gently for 2-3 minutes without boiling. Adjust salt and pepper to taste.
  9. Ladle soup into bowls, garnish with toasted croutons and fresh basil leaves if desired. Serve hot.

Notes

Roasting tomatoes and garlic enhances sweetness and depth of flavor. When blending hot soup, remove blender lid center and cover with kitchen towel to avoid splatters. Adjust seasoning at the end, adding sugar if soup is too acidic. For gluten-free, use certified gluten-free bread or skip croutons. Heavy cream can be swapped with coconut cream or almond milk thickened with cornstarch for dairy-free version.

Nutrition

Keywords: roasted tomato soup, basil soup, creamy tomato soup, toasted croutons, comfort food, vegetarian soup, easy soup recipe

Find it online: https://avabowls.com/creamy-roasted-tomato-basil-soup-recipe-with-easy-toasted-croutons/