Roasted Tomato Basil Soup with Cheesy Crouton Tops

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 2.5 lb roma or plum tomatoes
• 1 large yellow onion
• 5 garlic cloves
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups vegetable or chicken broth
• 2 tbsp tomato paste
• 1 cup packed fresh basil leaves
• 1/3 cup heavy cream or half-and-half
• 1/2 loaf baguette or crusty bread
• 1 cup shredded mozzarella or provolone
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat oven to 425°F. Core and quarter tomatoes; roughly chop onion and smash garlic cloves (leave peels on for roasting).
2. 2Toss tomatoes, onion, and garlic on a rimmed sheet pan with olive oil, salt, and black pepper. Roast 30–35 minutes until tomatoes collapse and edges char lightly.
3. 3Squeeze roasted garlic from skins into a blender or pot. Add roasted vegetables, tomato paste, broth, and most of the basil (reserve a few leaves). Blend until smooth, working in batches if needed.
4. 4Pour soup into a large saucepan and bring to a gentle simmer over medium heat for 8–10 minutes to marry flavors. Stir in cream, taste, and adjust salt. Keep warm on low.
5. 5Meanwhile, slice baguette into 1-inch thick rounds, brush with remaining olive oil, and toast under the broiler or in a 400°F oven 3–4 minutes until golden on one side.
6. 6Flip bread, top each slice with mozzarella and a sprinkle of Parmesan, then broil 1–2 minutes until cheese is melted and bubbly with browned spots.
7. 7Ladle hot soup into bowls. Float 1–2 cheesy croutons on top, tear remaining basil over each serving, and crack fresh black pepper. Serve immediately with extra croutons on the side.