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Creamy Roasted Tomato Basil Soup Recipe with Crispy Gruyère Croutons

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A velvety, rich roasted tomato basil soup enhanced with crispy, nutty Gruyère croutons, perfect for cozy dinners and any season.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved (Roma or vine-ripened)
  • 1 whole head of garlic, halved horizontally
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 4 cups vegetable or chicken broth (low sodium)
  • 1/2 cup heavy cream or half-and-half
  • 1 cup fresh basil leaves, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 4 cups crusty bread, cut into 1/2-inch cubes (day-old sourdough recommended)
  • 1 cup Gruyère cheese, grated
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder (optional)
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes cut-side up on a large baking sheet. Nestle the halved head of garlic among the tomatoes. Drizzle with 3 tablespoons olive oil, sprinkle with salt and pepper. Roast for 40 minutes until tomatoes are soft and caramelized and garlic is golden and tender.
  2. While tomatoes roast, preheat another oven rack to 375°F (190°C). Toss bread cubes with melted butter, olive oil, garlic powder, pepper, and grated Gruyère in a mixing bowl. Spread evenly on a parchment-lined baking sheet. Bake for 12-15 minutes, turning halfway, until golden and cheese is crisp and melted.
  3. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onions and sauté until translucent and soft, about 5-7 minutes.
  4. Once roasted garlic is cool, squeeze softened cloves out of skin into the pot with onions and stir to combine.
  5. Transfer roasted tomatoes and any pan juices to the pot. Scrape up caramelized bits from the roasting pan and add. Pour in broth and bring to a simmer.
  6. Simmer soup gently for 10-15 minutes. Remove from heat and puree soup with an immersion blender until silky smooth. If using a regular blender, cool slightly and blend in batches, then return to pot.
  7. Stir in heavy cream and chopped fresh basil. Season with salt and pepper to taste. Warm over low heat until just heated through, avoiding boiling.
  8. Ladle soup into bowls and top generously with crispy Gruyère croutons.

Notes

Do not over-roast tomatoes to avoid bitterness. When blending hot soup, vent blender lid slightly to prevent pressure buildup. Add cream on low heat to prevent curdling. For dairy-free version, substitute cream with canned coconut milk and use dairy-free cheese or skip croutons. Fresh basil should be added at the end to retain bright color and flavor. Croutons can be toasted in a skillet if oven use is limited.

Nutrition

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

Find it online: https://tastytuck.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-gruy-e-re-croutons-easy-and-perfect/