Creamy Roasted Tomato Basil Soup with Cheesy Garlic Toast Soldiers

Roasting plum tomatoes until blistered and caramelized deepens their sweetness far beyond a stovetop simmer. Blended with fresh basil and a swirl of cream, this cozy soup pairs with cheesy garlic toast soldiers made for dunking.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 445 cal
• 14g protein
• 42g carbs
• 26g fat
• 6g fiber

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Ingredients

• 2.5 lb ripe plum 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
• 1/2 tsp dried thyme
• 2.5 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• 1 cup packed fresh basil leaves
• 1 tsp sugar
• 8 thick slices baguette or Italian bread
• 3 tbsp butter, softened
• 1/2 tsp garlic powder
• 1 cup shredded mozzarella or cheddar

Instructions

1. 1Preheat oven to 425°F. Arrange tomato halves (cut side up), onion quarters, and whole garlic cloves on a rimmed sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and thyme, and toss gently.
2. 2Roast 35–40 minutes until tomatoes are collapsed, blistered, and caramelized at the edges and onion is soft and golden.
3. 3Transfer the entire contents of the pan, including juices, to a blender or use an immersion blender in a pot. Add broth and blend until completely smooth, about 45–60 seconds.
4. 4Pour the purée into a large saucepan over medium heat. Stir in cream, remaining salt, sugar, and most of the basil (reserve a few leaves for garnish). Simmer gently 8–10 minutes, stirring occasionally; do not boil hard or the cream may separate.
5. 5Taste and adjust seasoning—add a splash more broth if too thick or another pinch of sugar if tomatoes are very acidic. Keep warm on low.
6. 6While soup simmers, mix softened butter with garlic powder. Spread on one side of each bread slice. Place buttered-side down in a large skillet over medium heat.
7. 7Top each slice with a small handful of shredded cheese, cover the skillet, and cook 2–3 minutes until bottoms are golden and cheese is melted. Flip briefly if you want both sides toasted, then cut each slice into 2–3 long soldiers.
8. 8Ladle soup into bowls, tear remaining basil over the top, and drizzle with the last tablespoon of olive oil. Serve with cheesy garlic toast soldiers for dipping.