Creamy Roasted Tomato Basil Soup with Parmesan Crisps

Roasting tomatoes until they collapse and char is a classic Italian way to deepen their sweetness before they meet basil and cream. This silky lunch soup finishes with shatteringly crisp Parmesan wafers for savory crunch in every spoonful.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 24g carbs
• 20g fat
• 5g fiber

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Ingredients

• 2.5 lb roma tomatoes
• 1 large yellow onion
• 5 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp tomato paste
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 packed cup fresh basil leaves
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 3/4 cup grated Parmesan
• 1 tsp balsamic vinegar

Instructions

1. 1Preheat the oven to 425°F. Core and halve the tomatoes; peel and quarter the onion; leave the garlic cloves whole in their skins. Toss everything on a rimmed sheet pan with olive oil, salt, and pepper.
2. 2Roast 35–40 minutes until the tomatoes collapse and char in spots and the onion edges are deeply caramelized. The garlic should feel soft when squeezed.
3. 3While vegetables roast, line a second small baking sheet with parchment. Spoon small mounds (about 1.5 Tbsp each) of grated Parmesan, flattening slightly into 2-inch rounds. Bake at 425°F for 5–7 minutes until golden and lacy; cool completely so they crisp.
4. 4Squeeze the roasted garlic from their skins into a large Dutch oven or soup pot. Add the roasted tomatoes, onion, and any pan juices. Stir in tomato paste and cook over medium heat 2 minutes until the paste darkens slightly.
5. 5Pour in the vegetable broth, remaining salt, remaining pepper, and red pepper flakes. Bring to a lively simmer, then reduce heat and cook 10 minutes so flavors meld.
6. 6Remove from heat. Add the fresh basil leaves and remaining olive oil. Carefully blend with an immersion blender until completely smooth, 1–2 minutes (or work in batches in a countertop blender, venting the lid).
7. 7Return the pot to low heat. Stir in the heavy cream and balsamic vinegar; warm gently 3–4 minutes without boiling so the cream doesn’t split. Taste and adjust salt—the soup should taste bright and rich.
8. 8Ladle into bowls and float Parmesan crisps on each serving. Tear extra basil over the top if desired.
9. 9For meal-prep lunches, cool completely and portion into airtight containers; reheat gently on the stove or microwave, adding a splash of broth if thickened. Store crisps separately in a dry container so they stay shatter-crisp.
10. 10The soup thickens as it sits; thin with a little broth or water when reheating to restore a silky spoonable texture.