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Creamy Roasted Tomato Basil Soup Recipe with Crispy Parmesan Croutons

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A comforting and creamy roasted tomato basil soup with rich caramelized flavors, topped with crispy parmesan croutons for a perfect texture contrast. Ideal for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 pounds (900g) ripe Roma tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional)
  • 2 cups (480ml) vegetable or chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1 cup fresh basil leaves, loosely packed
  • 3 cups (90g) cubed day-old bread (French or sourdough recommended)
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup (30g) grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Arrange the halved tomatoes, quartered onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything gently to coat.
  2. Roast the vegetables for 25-30 minutes until tomatoes are caramelized and slightly charred on the edges, onions are soft and golden, and garlic is tender.
  3. While the veggies roast, prepare the parmesan croutons. Preheat the oven to 375°F (190°C). In a mixing bowl, toss bread cubes with melted butter, grated Parmesan, garlic powder, and a pinch of salt until evenly coated.
  4. Spread the bread cubes on a parchment-lined baking tray. Bake for 12-15 minutes until golden and crispy, stirring halfway through to ensure even browning.
  5. Remove the roasted vegetables from the oven and let cool for a few minutes. Transfer tomatoes, onion, and garlic to a blender. Add a teaspoon of sugar if the tomatoes taste too acidic.
  6. Add the broth and blend until smooth, about 1-2 minutes, aiming for a creamy, velvety texture without bits of skin or seeds.
  7. Pour the blended soup into a large pot or Dutch oven. Stir in the cream and fresh basil leaves. Warm over medium-low heat for 5-7 minutes, allowing the basil to infuse gently. Avoid boiling.
  8. Taste and adjust seasoning with salt and pepper. Thin with additional broth or water if soup is too thick.
  9. Ladle the soup into bowls and top generously with crispy parmesan croutons. Serve immediately.

Notes

If you want extra smooth soup, strain after blending. Use day-old bread for croutons to keep them crunchy. Watch croutons closely to avoid burning. For dairy-free, substitute cream with coconut milk or cashew cream and use gluten-free bread for croutons. Roasting garlic whole mellows sharpness and adds sweetness.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, parmesan croutons, easy soup recipe, weeknight dinner, comfort food

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