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Creamy Roasted Tomato Basil Soup Recipe with Easy Parmesan Croutons

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A cozy and flavorful roasted tomato basil soup with a creamy texture, complemented by crunchy sourdough parmesan croutons. Perfect for comforting meals that feel both familiar and special.

Ingredients

  • Fresh ripe tomatoes (about 2.5 pounds / 1.1 kg), halved or quartered
  • Garlic cloves (6-8), unpeeled for roasting
  • Extra virgin olive oil (3 tablespoons), for roasting and sautéing
  • Yellow onion (1 large), chopped
  • Carrot (1 medium), peeled and diced
  • Vegetable broth or chicken broth (4 cups / 32 fl oz), preferably low sodium
  • Fresh basil leaves (1 cup packed), roughly chopped
  • Heavy cream or half-and-half (1/2 cup / 4 fl oz), for creaminess (can swap with coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, a pinch for subtle heat)
  • Sourdough bread (4 cups cubed, about 4-5 slices), preferably a day or two old
  • Parmesan cheese (1/2 cup grated), freshly grated
  • Butter (3 tablespoons), melted
  • Garlic powder (1/2 teaspoon)
  • Freshly chopped parsley (1 tablespoon), optional for garnish
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Place halved tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast for 30-35 minutes until tomatoes are soft and caramelized and garlic is tender.
  2. While tomatoes roast, preheat oven to 375°F (190°C). Toss cubed sourdough with melted butter, grated parmesan, garlic powder, salt, and pepper in a large bowl. Spread on a baking sheet and bake for 12-15 minutes until golden and crisp, flipping halfway. Set aside to cool.
  3. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped onion and diced carrot, cooking for 8-10 minutes until softened and fragrant.
  4. Squeeze roasted garlic out of skins and add to the pot with onions and carrots. Add roasted tomatoes and stir to combine.
  5. Pour in broth, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes. Season with salt, pepper, and optional red pepper flakes.
  6. Remove pot from heat and puree soup with an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender carefully.
  7. Stir in fresh basil and heavy cream. Warm gently over low heat for 2-3 minutes without boiling.
  8. Ladle soup into bowls and top with sourdough parmesan croutons. Garnish with basil leaves or extra parmesan if desired. Serve immediately.

Notes

Roasting the tomatoes and garlic adds deep caramelized flavor. Blend soup carefully in batches to avoid steam burns. For dairy-free, substitute cream with coconut or cashew cream and use olive oil instead of butter for croutons. Add a pinch of sugar or balsamic vinegar to balance acidity if needed. Croutons are best added just before serving to maintain crunch.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, parmesan croutons, comfort food, easy soup recipe, cozy soup

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