Roasted Tomato Basil Soup with Cheesy Garlic Toasts

Serves 4 · 15 min prep · 50 min cook

Ingredients

• 2.5 lb roma or plum tomatoes, halved
• 1 large yellow onion, quartered
• 6 garlic cloves, peeled
• 3 Tbsp, divided olive oil
• 1.5 tsp, divided kosher salt
• 1/2 tsp black pepper
• 3 cups vegetable or chicken broth
• 1 cup, plus more for garnish fresh basil leaves, packed
• 1/3 cup heavy cream or half-and-half
• 1 tsp balsamic vinegar
• 8 slices baguette, sliced on diagonal
• 1 cup shredded mozzarella or provolone
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder

Instructions

1. 1Preheat the oven to 425°F. On a large rimmed baking sheet, toss the halved tomatoes, onion quarters, and whole garlic cloves with olive oil, salt, and black pepper. Spread in a single layer cut-side up.
2. 2Roast 35–40 minutes until the tomatoes are collapsed, caramelized at the edges, and the garlic is soft and golden. The kitchen should smell sweet and savory.
3. 3Transfer the roasted vegetables and all pan juices to a blender (or use an immersion blender in a pot). Add the broth and fresh basil. Blend on high until completely smooth, about 45–60 seconds.
4. 4Pour the purée into a medium pot over medium heat. Stir in the cream, balsamic vinegar, and remaining salt. Bring to a gentle simmer and cook 5–8 minutes, stirring occasionally, until slightly thickened and steaming hot. Taste and adjust seasoning.
5. 5While the soup simmers, arrange baguette slices on a baking sheet. Brush lightly with the remaining olive oil and sprinkle with garlic powder.
6. 6Top each slice with a mix of mozzarella and Parmesan. Broil on high 1–2 minutes, watching closely, until the cheese is melted, bubbly, and spotted golden brown.
7. 7Ladle the hot soup into bowls. Tear a few extra basil leaves over the top for freshness and color.
8. 8Serve each bowl with 2 cheesy garlic toasts on the side for dunking. The contrast of creamy soup and crispy, stretchy cheese toast makes it feel like a full midday meal.