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–+ servings

Creamy Roasted Tomato Basil Soup with Garlic Croutons

Sweet ripe Roma tomatoes, whole heads of garlic, and sweet yellow onions slow-roasted until deeply caramelized and blistered, then pureed into an ultra-velvety bisque with rich cream, fresh garden basil, and crunchy golden sourdough garlic croutons. The ultimate cozy 45-minute comfort lunch!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

For the Sheet Pan Roasted Vegetables
  • 3 lbs ripe Roma tomatoes about 10-12 tomatoes, sliced in half lengthwise
  • 1 pint sweet cherry or grape tomatoes adds vibrant natural sweetness
  • 1 large yellow onion roughly chopped
  • 2 whole heads of garlic top 1/3 sliced off to expose cloves
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
For the Velvety Soup Bisque
  • 2 cups low-sodium vegetable bone broth or chicken broth
  • 1/2 cup heavy whipping cream or full-fat coconut milk for dairy-free
  • 1 cup fresh basil leaves washed and tightly packed
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated
  • 1 tbsp balsamic glaze or dark brown sugar balances acidity
  • 1/4 tsp crushed red pepper flakes
For the Golden Garlic Sourdough Croutons
  • 3 cups artisan sourdough bread cut into 3/4-inch cubes
  • 3 tbsp unsalted butter melted
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt

Method
 

Step-by-Step Instructions
  1. Roast the Vegetables: Preheat oven to 400°F (200°C). Arrange halved Roma tomatoes, cherry tomatoes, and chopped onions cut-side up on a large rimmed baking sheet. Drizzle with olive oil, dried oregano, salt, and pepper. Drizzle exposed garlic heads with olive oil and wrap loosely in small foil pouches, setting them on the tray. Roast for 35 to 40 minutes until tomatoes are tender with blistered, caramelized edges.
  2. Bake Garlic Croutons: While vegetables roast, toss cubed sourdough with melted butter, olive oil, garlic powder, and salt on a separate baking sheet. Bake at 400°F for 10 to 12 minutes until crunchy and golden brown. Set aside.
  3. Blend Bisque: Squeeze soft roasted garlic cloves from their skins into a high-powered blender. Add all roasted tomatoes, onions, and their savory pan juices. Pour in broth, fresh basil leaves, balsamic glaze, and crushed red pepper flakes. Blend on high for 60 to 90 seconds until silky smooth and velvety.
  4. Simmer & Finish with Cream: Pour blended soup into a heavy Dutch oven or soup pot over medium heat. Stir in heavy cream and grated parmesan cheese. Gently simmer for 5 minutes until heated through and flavours meld. Season with extra salt and pepper to taste.
  5. Garnish & Serve Hot: Ladle velvety soup into warm bowls. Swirl a spoonful of cream over the top, float crunchy garlic sourdough croutons, sprinkle with parmesan and tiny basil leaves, and serve immediately alongside gourmet grilled cheese!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 26gProtein: 7gFat: 20gSaturated Fat: 8gCholesterol: 35mgSodium: 540mgPotassium: 620mgFiber: 4gSugar: 10gVitamin A: 1450IUVitamin C: 42mgCalcium: 160mgIron: 3mg

Notes

Chef Secret: Roasting whole unpeeled garlic heads alongside the tomatoes concentrates their natural sugars into sweet, mellow garlic paste. Simply squeeze the roasted cloves directly into the blender with the blistered tomatoes for an intensely rich foundation without any harsh raw garlic bite!

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