Imagine a cozy kitchen filled with the enticing smell of roasted tomatoes mingling with fragrant basil. A bowl of creamy roasted tomato basil soup with Parmesan croutons sits steaming on the counter, waiting for you to dive in. Each spoonful is a warm hug, rich and comforting, with the vibrant flavors dancing across your taste buds.
Picture this: It’s a chilly evening, and you’re snuggled up on the couch, wrapped in a blanket. You savor each spoonful of this soup as you reminisce about family gatherings where laughter and stories were shared over hearty meals. The anticipation builds as you promise yourself that this flavor experience will whisk you away to those cherished memories.
Why You'll Love This Recipe
- This creamy roasted tomato basil soup is incredibly easy to prepare, making weeknight dinners a breeze.
- Its rich flavors offer a delightful balance of sweet and savory, bringing comfort to your table.
- The vibrant colors create an inviting visual appeal that will impress your guests.
- Enjoy it as a starter or pair it with grilled cheese for a satisfying meal any time of year.
Every time I whip up this soup, my friends rave about how it tastes just like summer in a bowl, even in the dead of winter.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Tomatoes: Use ripe tomatoes for natural sweetness; roasting enhances their flavor beautifully.
Fresh Basil: Look for vibrant green leaves; they add a wonderful aroma and freshness.
Onion: Sweet onions work best; they caramelize nicely when roasted.
Garlic: Fresh garlic cloves provide robust flavor; avoid pre-minced versions if possible.
Vegetable Broth: Choose low-sodium broth to control saltiness; homemade is always best if you have time.
Heavy Cream: This adds richness and creaminess; substitute with coconut cream for a dairy-free option.
Parmesan Cheese: Grated fresh Parmesan brings umami depth; don’t skimp on this essential ingredient!
Bread for Croutons: Stale bread works perfectly; just cut it into cubes and toast them until golden.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Creamy Roasted Tomato Basil Soup with Parmesan Croutons
Prepare the Tomatoes and Aromatics: Preheat your oven to 400°F (200°C). Cut tomatoes in half and place them on a baking sheet alongside quartered onions and garlic cloves. Drizzle olive oil over everything and sprinkle generously with salt and pepper.
Roast Until Perfectly Caramelized: Roast the vegetables for about 25-30 minutes until they are soft and slightly charred. The aroma is going to be heavenly—like summer is waving at you from the oven.
Add Broth and Simmer Away: Transfer roasted veggies into a pot and pour in vegetable broth. Bring it to a gentle simmer over medium heat for about 10 minutes. Don’t forget to scrape all those tasty bits from the baking sheet!
Puree for Creamy Goodness: Using an immersion blender or regular blender, puree the mixture until smooth. Be careful if using a regular blender—hot liquids can be unpredictable!
Stir in Cream and Seasonings: Lower heat before stirring in heavy cream until well combined. Taste test—add salt, pepper, or even a pinch of sugar if needed to balance acidity.
Create Delicious Croutons**: While your soup simmers, toss bread cubes in olive oil, salt, pepper, and grated Parmesan cheese. Spread them out on another baking sheet and toast until golden brown (about 10 minutes).
Now scoop yourself a generous bowl of soup, top it with those crunchy Parmesan croutons, grab your favorite spoon, and enjoy every last drop!
Content
Use fresh tomatoes for an intense flavor; they elevate the soup’s richness. I learned this the hard way when using canned ones once, and the results were less than stellar.
Roasting at a high temperature caramelizes the sugars in the tomatoes, enhancing sweetness. I still remember my surprise at how much depth it added!
Blend slowly to achieve the perfect creamy texture; rushing leads to splatters and uneven consistency. Trust me, my kitchen looked like a tomato crime scene once!
Perfecting the Cooking Process
Start by roasting the tomatoes and garlic until they’re caramelized, then sauté onions and add broth. Finally, combine everything in a blender for a smooth finish.
Add Your Touch
Feel free to swap basil with other herbs or add a splash of balsamic vinegar for extra tang. A hint of chili flakes can also spice things up!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding water if it thickens too much.
Chef's Helpful Tips
- Use ripe tomatoes for maximum flavor while roasting; they really make a difference!
- Blend thoroughly to avoid lumps and ensure creaminess.
- Don’t skip on seasoning; balance is key to deliciousness!
I remember one winter evening when I whipped up this soup for friends. The smiles on their faces as they dipped those cheesy croutons were priceless.
FAQ
Can I use canned tomatoes instead of fresh?
Canned tomatoes can work but won’t deliver the same flavor punch as fresh ones.
What type of bread works best for croutons?
Sourdough or French bread offers great texture and flavor for delicious croutons.
Can I freeze Creamy Roasted Tomato Basil Soup?
Yes, it freezes well! Just store in freezer-safe containers without croutons added.
Creamy Roasted Tomato Basil Soup with Parmesan Croutons
Creamy Roasted Tomato Basil Soup with Parmesan Croutons is the ultimate comfort food, perfect for chilly evenings. This rich and velvety soup combines the natural sweetness of roasted tomatoes with fragrant basil, creating a delightful flavor experience. Topped with crunchy Parmesan croutons, each spoonful warms the soul and evokes cherished memories of family gatherings. Easy to prepare, this dish is sure to impress your guests and become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Italian
Ingredients
- 2 lbs fresh tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese (plus more for croutons)
- 2 cups bread cubes (sourdough or French)
Instructions
- Preheat oven to 400°F (200°C). Arrange halved tomatoes, quartered onions, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables for 25-30 minutes until soft and slightly charred.
- In a pot, combine roasted veggies and vegetable broth; bring to a simmer for 10 minutes.
- Remove skins from garlic and blend mixture until smooth using an immersion blender or regular blender.
- Stir in heavy cream and adjust seasoning if needed.
- For croutons, toss bread cubes with olive oil, salt, pepper, and grated Parmesan. Spread on a baking sheet and toast for about 10 minutes until golden brown.
- Serve soup topped with croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Fresh tomatoes yield better flavor than canned ones. Customize your soup by adding different herbs or a splash of balsamic vinegar for extra tang. Leftovers can be stored in an airtight container in the fridge for up to five days.
