Creamy Roasted Tomato Basil Soup with Garlic Croutons
Tomato Soup
Velvety roasted tomato soup brightened with basil and crunchy garlic croutons.
This soup is the kind I make when I crave something soothing but full of character — ripe tomatoes roasted until sweet and slightly caramelized, simmered with onion, carrot and garlic, then blended silky smooth with a kiss of cream and fresh basil. The roasting adds depth that canned tomato soup can’t touch, and homemade garlic croutons bring a satisfying crunch.
It’s easy enough for a weeknight but pretty enough for company; serve it with crusty bread and a green salad. I love making a big pot, because the leftovers taste even better the next day when the flavors marry.
Nutrition (per serving)
Directions
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1
Preheat oven to 425°F. Halve the tomatoes and toss them with 1 tbsp olive oil, a pinch of salt and pepper; spread cut-side up on a rimmed baking sheet. Roast 25-30 minutes until edges are caramelized.
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2
While tomatoes roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and carrot and cook until softened, about 6-8 minutes. Add smashed garlic and tomato paste and cook 1-2 minutes until fragrant.
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3
Add roasted tomatoes to the pot (include any juices from the pan), pour in vegetable broth, balsamic vinegar, sugar if using, and bring to a simmer. Cook 10 minutes so flavors meld.
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4
Remove pot from heat and stir in fresh basil leaves. Use an immersion blender to puree until smooth (or carefully transfer in batches to a blender and blend until silky).
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5
Stir in heavy cream, adjust salt and pepper to taste, and reheat gently — do not boil once cream is added. If you like a little heat, stir in red pepper flakes.
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6
Make the garlic croutons: cut bread into bite-size pieces, melt butter in a skillet over medium heat, add bread and toss until golden and crisp, seasoning with a pinch of salt and a little grated garlic or garlic powder if desired.
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7
Ladle soup into bowls, drizzle a little extra cream if you like, scatter garlic croutons on top and finish with grated Parmesan and a small basil leaf. Serve warm.
Ingredients
- Roma tomatoes (or other ripe tomatoes):3 lb
- Olive oil:2 tbsp
- Yellow onion, chopped:1 piece
- Carrots, peeled and chopped:2 pieces
- Garlic cloves, smashed:4 pieces
- Tomato paste:2 tbsp
- Vegetable broth:4 cups
- Fresh basil leaves, packed:1/2 cup
- Heavy cream:1/2 cup
- Salt:1 1/2 tsp
- Black pepper, freshly ground:1/2 tsp
- Sugar (optional, to balance acidity):1 tsp
- Balsamic vinegar:1 tbsp
- Country bread slices (for croutons):4 pieces
- Butter (for croutons):2 tbsp
- Grated Parmesan (optional):1/4 cup
- Red pepper flakes (optional):1/4 tsp
Tips & Notes
- Roast the tomatoes until they have some charred edges — that caramelization gives the soup its deep, sweet flavor.
- Use an immersion blender for a fuss-free, hot-pot blending method and to keep the kitchen clean.
- If the soup tastes too acidic, add a tiny pinch more sugar or a splash more cream to balance it.
- Make the croutons ahead and store in an airtight container; they stay crunchy for a day or two.
