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Creamy Roasted Tomato Basil Soup Recipe with Crispy Gruyère Croutons

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A comforting and refined tomato soup featuring slow-roasted tomatoes, fresh basil, and a splash of cream, topped with crispy, nutty Gruyère croutons for a perfect texture contrast.

Ingredients

Scale
  • 3 pounds ripe tomatoes, halved (Roma or vine-ripened)
  • 1 medium yellow onion, roughly chopped
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 cup vegetable broth or chicken broth
  • ½ cup heavy cream or half-and-half (for a lighter version, use whole milk)
  • 1 cup fresh basil leaves, packed (reserve a few for garnish)
  • 4 slices rustic bread or sourdough, cut into 1-inch cubes
  • 1 cup shredded Gruyère cheese
  • 1 tablespoon unsalted butter, melted
  • Optional: pinch of garlic powder or herbs like thyme for extra flavor

Instructions

  1. Preheat oven to 425°F (220°C). Place halved tomatoes, chopped onion, and smashed garlic on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
  2. Arrange tomatoes cut side down and roast for 30-35 minutes until skins blacken and tomatoes are soft with a sweet, smoky aroma.
  3. While tomatoes roast, toss bread cubes with melted butter and spread on another baking sheet. Toast in oven for about 8 minutes, stirring once halfway through.
  4. Remove croutons, sprinkle shredded Gruyère evenly on top, switch oven to broil, and broil for 2-3 minutes until cheese is bubbly and golden brown. Remove and set aside.
  5. Transfer roasted tomatoes, onion, and garlic to a large pot. Add broth and bring to a gentle simmer over medium heat, scraping up browned bits from roasting pan.
  6. Add fresh basil leaves and simmer together for 5-7 minutes. Remove from heat.
  7. Use an immersion blender to puree soup until smooth and creamy, or blend in batches in a countertop blender.
  8. Return soup to low heat and stir in cream slowly. Taste and adjust salt and pepper as needed. Heat through without boiling.
  9. Ladle soup into bowls, garnish with extra basil leaves, and top with crispy Gruyère croutons. Serve immediately.

Notes

If fresh basil is unavailable, substitute with 1 teaspoon dried basil. For dairy-free, use canned coconut milk and vegan cheese or omit Gruyère croutons. Use day-old bread for croutons to ensure crispiness. Add a pinch of smoked paprika or red pepper flakes for a smoky or spicy kick. If soup is too thick, add more broth or cream to loosen. Tomato skins can be blended in for extra fiber if texture is acceptable.

Nutrition

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

Find it online: https://tablemira.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-gruy-e-re-croutons-made-easy/