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Creamy Roasted Tomato Basil Soup Recipe with Crispy Parmesan Croutons

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A rich, velvety roasted tomato basil soup paired with crispy Parmesan croutons, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 3 pounds ripe Roma tomatoes, halved (or quality canned whole tomatoes)
  • 1 head of garlic, cloves peeled but left whole
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1 teaspoon sugar (optional)
  • 4 cups cubed day-old crusty bread (sourdough recommended)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Cut Roma tomatoes in half and place cut side up on the baking sheet. Scatter peeled garlic cloves among tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
  3. Roast tomatoes and garlic for 30-35 minutes until tomatoes are soft and slightly charred, and garlic is golden and fragrant.
  4. While tomatoes roast, combine bread cubes with melted butter, grated Parmesan, garlic powder, and black pepper in a mixing bowl. Toss to coat.
  5. Spread bread cubes in a single layer on a baking tray. Toast in oven for 12-15 minutes, flipping halfway, until golden and crispy.
  6. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion for 5-7 minutes until translucent and soft.
  7. Add roasted tomatoes and garlic to the pot. Pour in 2 cups broth and scrape any browned bits from the baking sheet into the pot.
  8. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  9. Remove pot from heat and blend soup until smooth and creamy using an immersion blender or countertop blender in batches.
  10. Return soup to low heat. Stir in heavy cream and fresh basil. Add sugar if soup tastes too acidic. Warm through without boiling.
  11. Taste and adjust seasoning with salt and pepper. Add more broth or water if soup is too thick.
  12. Ladle soup into bowls, garnish with extra basil leaves, and sprinkle crispy Parmesan croutons on top before serving.

Notes

Roast tomatoes and garlic until slightly charred for deep flavor. Use day-old bread for croutons for best crispiness. Avoid boiling soup after adding cream to prevent curdling. For dairy-free, substitute heavy cream with coconut milk and Parmesan croutons with toasted nuts or chickpeas.

Nutrition

Keywords: roasted tomato soup, basil soup, creamy tomato soup, Parmesan croutons, easy soup recipe, comfort food, homemade soup

Find it online: https://ariaappetite.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-parmesan-croutons-easy-and-delicious/