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Creamy Roasted Tomato Basil Soup with Parmesan Croutons

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Roast vegetables for 25-30 minutes until soft and slightly charred.
  3. In a pot, combine roasted veggies and vegetable broth; bring to a simmer for 10 minutes.
  4. Remove skins from garlic and blend mixture until smooth using an immersion blender or regular blender.
  5. Stir in heavy cream and adjust seasoning if needed.
  6. 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.
  7. Serve soup topped with croutons.

Nutrition

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.

Find it online: https://onedaycooking.com/creamy-roasted-tomato-basil-soup-with-parmesan-croutons/