Description
A rich, smoky, and deeply savory roasted tomato basil soup made with cherry tomatoes and garlic, finished with fresh basil and creamy texture. Served with homemade garlic herb croutons for a comforting weeknight meal.
Ingredients
- 2 pounds cherry or grape tomatoes (red and yellow mix preferred)
- 6–8 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves, packed
- 1 cup vegetable or chicken broth (low-sodium)
- 1/2 cup heavy cream or full-fat coconut milk
- Salt and freshly cracked black pepper to taste
- 2 cups stale bread, cubed (sourdough or French)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
- Place washed tomatoes and peeled garlic cloves on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Spread tomatoes and garlic in a single layer. Roast for 35-40 minutes until tomatoes are bursting, wrinkled, and slightly charred, and garlic is soft and golden.
- While tomatoes roast, mix melted butter, garlic powder, and dried oregano in a small bowl. Toss with cubed bread until coated.
- Place bread cubes on a separate small sheet pan and bake for the last 10 minutes of tomato roasting time until golden and crispy. Set aside.
- Let roasted tomatoes cool for 5 minutes. Transfer tomatoes, roasted garlic (squeezed out of skins if needed), and all pan juices into a large pot.
- Add vegetable broth. Blend until smooth using an immersion blender directly in the pot, or carefully blend in batches using a standard blender (vent the lid).
- Place pot on stove over medium-low heat. Stir in heavy cream (or coconut milk) and simmer for 5 minutes to meld flavors.
- Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Stir in fresh chopped basil.
- Ladle soup into bowls and top generously with garlic croutons. Serve immediately.
Notes
[‘Do not skip the char on the tomatoes; it adds essential smoky flavor.’, ‘Save all pan juices from the sheet pan as they contain concentrated flavor.’, ‘If using a standard blender, never fill more than halfway with hot soup and vent the lid to prevent explosions.’, ‘Add cream at the end to prevent curdling.’, ‘For a lighter version, skip croutons and use less cream.’, ‘Soup thickens in the fridge; add water or broth when reheating.’]
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 220
- Sugar: 12
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 4
- Protein: 5
Keywords: roasted tomato soup, basil soup, weeknight dinner, comfort food, vegetarian, gluten-free option, easy soup, garlic croutons