Creamy Roasted Tomato Basil Soup with Cheesy Croutons

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2.5 lb roma tomatoes, halved
• 1 large yellow onion, quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• 1 packed cup fresh basil leaves
• 1 tsp balsamic vinegar
• 3 cups baguette, cubed
• 3/4 cup shredded mozzarella or cheddar
• 1/2 tsp garlic powder

Instructions

1. 1Preheat oven to 425°F. On a rimmed sheet pan toss tomato halves, onion quarters, and garlic cloves with olive oil, salt, and black pepper. Roast 30–35 minutes until tomatoes collapse and edges char lightly.
2. 2Meanwhile, toss baguette cubes with remaining olive oil, garlic powder, and salt. Spread on a second pan and bake alongside the tomatoes for the last 10–12 minutes until golden and crisp.
3. 3Immediately sprinkle hot croutons with shredded cheese and return to the oven 1–2 minutes just until cheese melts and bubbles. Set cheesy croutons aside.
4. 4Transfer roasted tomatoes, onion, garlic, and all pan juices to a blender or large pot. Add broth and basil. Blend until completely smooth (work in batches if needed and vent the lid).
5. 5Pour soup into a pot if blended separately and bring to a gentle simmer over medium heat for 5 minutes. Stir in cream and balsamic vinegar; taste and add remaining salt if needed. Do not boil hard after adding cream.
6. 6Ladle hot soup into bowls. Pile cheesy croutons on top so they stay crunchy.
7. 7Garnish with a few torn basil leaves and a crack of black pepper. Serve right away while croutons are still crisp.
8. 8For work lunches, pack soup and croutons separately and reheat soup gently; add croutons just before eating.