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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A cozy, comforting soup featuring smoky roasted tomatoes blended with fresh basil and cream, topped with crispy grilled cheese croutons for a perfect texture contrast.

Ingredients

Scale
  • 3 pounds fresh tomatoes (preferably Roma or vine-ripened)
  • 1 cup packed fresh basil leaves, roughly chopped
  • 4 medium garlic cloves, peeled and smashed
  • 1 large yellow onion, diced
  • 3 tablespoons extra virgin olive oil
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream (or coconut milk for dairy-free option)
  • Salt and black pepper to taste
  • 2 tablespoons butter, softened (or olive oil for dairy-free croutons)
  • 4 slices sturdy white or sourdough bread, crusts trimmed and cut into cubes
  • 1 cup shredded sharp cheddar cheese (or mozzarella for milder taste)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Wash and halve the tomatoes. Peel the garlic cloves but leave them whole. Dice the onion into large chunks.
  3. Spread the tomatoes cut-side up on the baking sheet along with garlic and onion pieces. Drizzle with 2 tablespoons olive oil, sprinkle lightly with salt and pepper.
  4. Roast in the oven for 30–35 minutes, until tomatoes are soft and edges are slightly caramelized.
  5. While veggies roast, toss bread cubes with softened butter and shredded cheddar cheese in a mixing bowl until evenly coated.
  6. Heat a skillet over medium heat. Add the bread cubes in a single layer (do this in batches if needed). Cook, stirring occasionally, until cubes are golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
  7. Transfer roasted veggies to a large saucepan or Dutch oven. Add the broth and bring to a gentle simmer over medium heat, about 5 minutes.
  8. Remove from heat and blend the soup using an immersion blender until smooth and creamy. Pulse a few times if you prefer a chunkier texture.
  9. Stir in the cream (or dairy substitute) and chopped basil. Adjust salt and pepper to taste. Warm through for 2–3 minutes without boiling.
  10. Ladle the soup into bowls and sprinkle generously with crispy grilled cheese croutons. Serve immediately.

Notes

If soup is too thick, add a splash more broth or water to loosen. Keep an eye on garlic while roasting to avoid burning. For dairy-free, use coconut milk and olive oil instead of cream and butter. Fresh basil added at the end preserves bright flavor. Croutons are best made fresh but can be stored at room temperature for 1–2 days and re-crisped before serving.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, grilled cheese croutons, comfort food, cozy meals, easy soup recipe

Find it online: https://pokirecipes.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-grilled-cheese-croutons-perfect-for-cozy-meals/