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Creamy Roasted Tomato Basil Soup Recipe with Easy Gruyere Croutons

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A warm, rich, and indulgent creamy roasted tomato basil soup topped with melty, golden gruyere croutons. This comforting soup balances humble ingredients with a cozy upgrade perfect for any occasion.

Ingredients

Scale
  • 3 pounds ripe Roma tomatoes, halved
  • 1 cup fresh basil, roughly chopped
  • 6 cloves garlic, peeled
  • 1 medium yellow onion, quartered
  • 3 tablespoons extra virgin olive oil
  • 3 cups low sodium vegetable or chicken broth
  • ½ cup heavy cream (can substitute with coconut cream for dairy-free)
  • Salt and pepper to taste
  • 4 slices baguette or rustic bread, cut into cubes
  • 1 cup shredded gruyere cheese
  • 2 tablespoons melted butter

Instructions

  1. Preheat the oven to 400°F (200°C). Arrange the halved Roma tomatoes, peeled garlic cloves, and quartered onion on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
  2. Roast the vegetables for 40-45 minutes until tomatoes shrivel and caramelize and garlic turns golden and soft.
  3. Remove the baking sheet from the oven and let cool for about 5 minutes.
  4. Transfer the roasted tomatoes, garlic, and onion to a medium saucepan. Add broth and bring to a gentle simmer over medium heat. Cook for 10 minutes to meld flavors.
  5. Add fresh basil to the pot and simmer for another 2 minutes, then remove from heat.
  6. Puree the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  7. Stir in heavy cream and adjust seasoning with salt and pepper. Add more broth if soup is too thick.
  8. Preheat oven to 375°F (190°C). In a mixing bowl, toss bread cubes with melted butter and shredded gruyere cheese until evenly coated.
  9. Spread the cheesy bread cubes on a baking sheet in a single layer and bake for 10-12 minutes until golden and crisp, turning halfway through.
  10. Ladle the hot soup into bowls and top generously with warm gruyere croutons.

Notes

Do not rush the roasting step to develop deep flavor. Use fresh basil for best taste. Watch croutons closely to prevent burning. For vegan version, substitute heavy cream with coconut milk and use vegan cheese or nutritional yeast. Soup can be made ahead and tastes better the next day. Store soup in airtight container in fridge up to 3 days; croutons keep best for 1 day and can be refreshed in oven.

Nutrition

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

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