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Creamy One-Pot Roasted Tomato Basil Soup Recipe with Gruyere Croutons

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A quick and easy creamy roasted tomato basil soup made in one pot, topped with cheesy Gruyere croutons. Perfect for cozy nights and busy days, this soup balances deep roasted tomato flavor with fresh basil and a silky texture.

Ingredients

Scale
  • 4 pounds ripe tomatoes, halved or quartered (Roma or vine-ripened)
  • 4 cloves garlic, peeled and smashed
  • 1 medium onion, roughly chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cups vegetable or chicken broth (low sodium preferred)
  • 1 cup heavy cream or half-and-half (can substitute with coconut milk for dairy-free)
  • 1 cup packed fresh basil leaves, roughly chopped
  • 1 teaspoon sugar (optional)
  • 4 cups crusty bread cubes (day-old baguette or sourdough)
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder or finely minced fresh garlic
  • Fresh thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large roasting pan or baking sheet with parchment paper.
  2. Toss the halved tomatoes, smashed garlic cloves, and chopped onion with olive oil, salt, and pepper on the pan. Spread in a single layer.
  3. Roast for 35-40 minutes, stirring halfway through, until tomatoes are deeply caramelized and edges slightly charred.
  4. While tomatoes roast, prepare the Gruyere croutons by combining bread cubes, melted butter, garlic powder, and shredded Gruyere cheese in a bowl. Toss to coat evenly.
  5. Spread croutons on a separate baking sheet in a single layer and bake in the oven during the last 12-15 minutes of tomato roasting until golden and crispy, tossing halfway through.
  6. Transfer roasted tomatoes and garlic (including juices) to a large pot or keep in ovenproof roasting pan. Add broth and bring to a simmer over medium heat.
  7. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches and return to pot.
  8. Stir in heavy cream and chopped basil. Heat gently for 5 minutes to marry flavors. Adjust salt, pepper, or add sugar if soup is too acidic.
  9. Ladle soup into bowls and top generously with Gruyere croutons. Garnish with whole basil leaves if desired.

Notes

Roasting tomatoes at high heat caramelizes sugars and intensifies flavor—do not rush this step. When blending hot soup, vent blender lid to avoid splatters. Watch Gruyere croutons closely as cheese browns quickly. Add broth or water if soup is too thick. A splash of balsamic vinegar brightens flavor if needed. For dairy-free, use coconut or cashew cream and substitute croutons with toasted bread with olive oil and nutritional yeast. For gluten-free, use gluten-free bread or omit croutons.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, one-pot soup, Gruyere croutons, easy soup recipe, comfort food, quick dinner

Find it online: https://twinkletaste.com/creamy-one-pot-roasted-tomato-basil-soup-recipe-with-gruyere-croutons-easy-and-delicious/