Name: Creamy Roasted Tomato and Basil Soup with Garlic Croutons
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 8 medium ripe tomatoes (quartered); 1 large yellow onion (chopped); 6 garlic cloves (unpeeled); 0.25 cup olive oil (plus extra for croutons); 1 cup fresh basil leaves (packed); 3 cups vegetable broth; 0.5 cup heavy cream; salt (to taste); black pepper (to taste); 0.5 tsp crushed red chili flakes (optional); 2 cups day-old bread (cubed); 0.5 tsp dried oregano; grated Parmesan (optional; for serving)

Creamy Roasted Tomato and Basil Soup with Garlic Croutons

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Roasted Tomato and Basil Soup is a creamy, comforting dish that brings together deeply roasted tomatoes, garlic, fresh basil, and caramelized onions, finished with a swirl of cream for richness. Topped with homemade garlic croutons, this soup offers layers of vibrant flavor and satisfying crunch, making it a perfect starter or a cozy meal on its own.

Prep time

20 min

Cook time

45 min

Servings

Calories

320 kcal

This Creamy Roasted Tomato and Basil Soup is a comforting classic with a modern twist, made by slowly roasting ripe tomatoes and garlic until their flavors deepen, then blending with caramelized onions, fresh basil, and cream for an irresistible, velvety texture. The addition of homemade garlic croutons adds a delightful crunch and garlicky punch, making each spoonful satisfying and packed with flavor. Serve this soup as a nourishing light lunch or an elegant starter to a dinner party. The robust flavors of roasted tomatoes are perfectly balanced by the sweetness of caramelized onion, the subtle heat of chili flakes, and the aromatic freshness of basil. Homemade garlic croutons—simply cubed bread tossed in olive oil, garlic, and herbs—provide an addictively crunchy topping. This soup can be made vegetarian and is perfect for meal prep, as flavors deepen over time. Enjoy with a drizzle of olive oil or a sprinkle of Parmesan for extra richness.

Ingredients

Servings

8 medium ripe tomatoes (quartered)
1 large yellow onion (chopped)
6 garlic cloves (unpeeled)
0.25 cup olive oil (plus extra for croutons)
1 cup fresh basil leaves (packed)
3 cups vegetable broth
0.5 cup heavy cream
salt (to taste)
black pepper (to taste)
0.5 tsp crushed red chili flakes (optional)
2 cups day-old bread (cubed)
0.5 tsp dried oregano
grated Parmesan (optional; for serving)

Directions

1. Preheat the oven to 400°F (200°C). Spread the quartered tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 30 minutes until caramelized and tender.

2. Meanwhile, heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and cook until golden and caramelized, about 10 minutes.

3. Squeeze the roasted garlic from their skins and add to the pot along with the roasted tomatoes. Stir in the basil leaves.

4. Pour in the vegetable broth and add chili flakes if using. Bring the soup to a simmer, cover, and cook for 15 minutes.

5. Use an immersion blender or carefully transfer the soup to a blender and puree until smooth.

6. Return soup to the pot and stir in the heavy cream. Simmer gently for 5 minutes. Adjust salt and pepper to taste.

7. For the croutons, toss bread cubes with olive oil, minced garlic, dried oregano, salt, and pepper. Spread on a baking sheet and bake at 400°F (200°C) for 10-12 minutes, until golden and crisp.

8. Ladle soup into bowls, top with garlic croutons, and sprinkle with grated Parmesan if desired. Serve hot.