Roasted Tomato Basil Soup with Cheesy Croutons: Your Winter Savior

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A bowl of roasted tomato basil soup topped with crispy, cheese-laden croutons.

Roasted Tomato Basil Soup with Cheesy Croutons:

Why This Soup Will Make You Ditch the Can

Let’s talk about Roasted Tomato Basil Soup with Cheesy Croutons—the one that makes canned soup look like watery red gloom. Roasting tomatoes amps up their natural sweetness and depth, while fresh basil says, “Hey, I’m fancy and I know it.” Then we toss in cheesy croutons, because a snarky flair never hurt anyone (especially on a frigid day). Perfect for bundling up in a blanket and spooning pure warmth into your soul.

Why You’ll Love This Soup

  • Roasted Flavor Overload: Slow-roasting tomatoes coaxes out all the sweet-savory goodness.
  • Snarky Cheesy Croutons: Because crunchy bread + melted cheese = unstoppable comfort.
  • Easy on the Guilt: Mostly veggies, with optional cream swirl if you want that extra richness.
  • Banishes the Cold: One spoonful, and you’ll forget winter even exists—okay, that’s an exaggeration, but you’ll still feel cozy.

(If you need a bolder main course to pair with, check out our Maple-Glazed Roast Duck in Mouthy Mains for a hearty dinner. Soup and duck? Classy combo, friend.)

The Soup Science

Why roast tomatoes instead of just boiling them? According to sizzle & STEM, roasting concentrates the sugars and breaks down some of the cell walls, resulting in a richer, caramelized taste. Basil’s essential oils release more potently in warmth, blending seamlessly into your soup for that fresh, herby punch. And those cheesy croutons? Baking cheese onto bread hits the Maillard reaction sweet spot, yielding crispy edges and molten dairy. Is your mouth watering yet?

Roasted Tomato Basil Soup with Cheesy Croutons
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Roasted Tomato Basil Soup with Cheesy Croutons

Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cook time

40

minutes
Calories

250

kcal
Total time

55

minutes

Warm up with Roasted Tomato Basil Soup with Cheesy Croutons—roasted to bring out sweet tomato flavors and topped with crunchy, cheese-laden bread.

Ingredients

  • For the Soup

  • 2 lbs ripe tomatoes (Roma or vine-ripened)

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 cups chicken or vegetable stock (low-sodium)

  • 1 tsp salt (plus more to taste)

  • ½ tsp black pepper

  • ¼ cup fresh basil leaves (chopped or torn)

  • ¼ cup heavy cream (optional for swirl at the end)

  • Pinch of sugar (if tomatoes are overly acidic)

  • (Short on tomatoes? Substitute 1 can of high-quality whole tomatoes, but roasting fresh ones is still the game-changer.

  • For the Cheesy Croutons

  • 4 slices of baguette or crusty bread (cubed or left in slices)

  • 1 tbsp melted butter or olive oil

  • ¼ cup grated cheese (Parmesan, cheddar, or your pick)

  • Pinch of salt & pepper

From Roma to Roasted Bliss (Step-by-Step Instructions)

  • Roast Those Tomatoes
    Preheat oven to 400°F. Slice tomatoes in half, place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle a pinch of salt and pepper. Roast ~20 minutes, until slightly charred and softened. This is the magic that turns bland tomatoes into sweet-savory heroes.
  • Build the Soup Base
    Meanwhile, sauté chopped onion in a pot over medium heat with a little oil until translucent, ~5 minutes. Add garlic, cook 1 more minute (don’t scorch it, or bitterness ensues). Stir in your roasted tomatoes, plus any pan juices for that extra flavor punch.
  • Simmer Away
    Pour in stock, season with salt, pepper, and a pinch of sugar if needed. Simmer for ~10 minutes to let flavors mingle like social butterflies. Add chopped basil near the end so it stays fresh and vibrant.
  • Blend for Smoothness
    Remove from heat. If you prefer a velvety soup, blend using an immersion blender directly in the pot. Or carefully transfer to a stand blender in batches—just avoid hot splashes. Return to the pot, taste test. This is where you swirl in cream for a “Creamy Creations” vibe.
  • Cheesy Croutons
    Combine melted butter or oil with bread cubes, toss with a little grated cheese, salt, and pepper. Spread on a baking sheet, bake at 400°F for ~5–7 minutes until cheese melts and edges crisp. Boom—cheesy croutons worthy of a standing ovation.

    (If you love chunkier soup, blend only part of it or skip blending altogether. Rustic style can be just as comforting.)

Pro Tips / Chef’s Note

  • Roasting Triumph: Always roast tomatoes cut-side up; reduces sogginess and intensifies flavor.
  • Mind the Blend: If you want silky smoothness, blend thoroughly. Partial blending = chunkier charm.
  • Cheesy Croutons Hack: Use day-old bread for extra crunch potential—fresh bread might get soggy.
  • Taste As You Go: Overly acidic? Add sugar. Too sweet? Add salt or an extra splash of stock.

Allergy & Dietary Tweaks (Dietary/Allergy Substitutions)

  • Gluten-Free: Use GF bread for croutons or skip them entirely. The soup itself can remain GF if you confirm your stock is gluten-free.
  • Dairy-Free: Omit the cream swirl and use oil instead of butter in your croutons. They’ll still be crunchy—just top with a dairy-free cheese substitute or skip cheese.
  • Vegetarian/Vegan: Use vegetable stock, no cream or dairy cheese, and your soup is fully plant-powered.

Soup Shenanigans (Variations & Serving Suggestions)

Flavor Variations

  • Spicy Kick: Add a pinch of chili flakes to your roasted tomatoes or a dash of hot sauce at the end.
  • Herb Overdrive: Instead of just basil, mix in thyme or rosemary for an earthy depth.

Serving Ideas

  • Double Cheese Factor: Pair with a grilled cheese sandwich if you want to go full-on cheese mania.
  • Side Salad: A crisp salad from Soups & Salads with Sass can lighten the meal, offering crunchy contrast.

Storing the Cozy Goodness (Storage & Reheating)

Leftover Soup
Keep in an airtight container up to 3–4 days in the fridge. Reheat gently on the stovetop, adding a bit of stock if it’s too thick.

Croutons
Store in a dry container at room temp ~2 days. If they go soft, re-crisp in a 350°F oven for a few minutes.

Freezing
Soup freezes well (skip the cream if you’re freezing). Thaw in fridge overnight, reheat gently, then swirl in cream if desired at the end.

Rapid-Fire Q&A (Your Soup Queries)

Q: Can I roast canned tomatoes to fake it?
A: Sure. Drain them, spread on a sheet with oil and seasoning, roast for ~10 minutes. Fresh is best, but sometimes you gotta improvise.

Q: What if I don’t have fresh basil?
A: Dried basil or Italian seasoning can fill the gap, though fresh basil’s aroma can’t be fully replicated. Slightly different, but still good.

Q: Any tips for a chunkier texture?
A: Blend only part of the soup or smash tomatoes with a spoon. Control freak? Puree half, leaving the rest for a hearty bite.

Ladle Up the Final Thoughts

Roasted Tomato Basil Soup with Cheesy Croutons is your golden ticket to comfort in a bowl—especially when the weather has you craving cozy layers. The roasting step alone catapults average tomatoes into sweet superstars, while basil and optional cream swirl add that refined finishing note. And let’s not forget those cheesy croutons, turning each spoonful into a crunchy carnival.

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