Description

A rich, comforting roasted tomato basil soup made with fresh vine-ripened tomatoes and garlic, served with crispy sourdough croutons topped with melted sharp cheddar cheese.

Ingredients

Scale

3 pounds vine-ripened tomatoes, halved
6–8 cloves garlic, peeled
1 large yellow onion, halved (skins on)
1 large bunch fresh basil, roughly chopped (stems included)
1 cup vegetable or chicken broth (low-sodium)
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
4 slices sourdough bread, cut into 1-inch cubes
1 cup sharp cheddar cheese, shredded
2 tablespoons butter, melted

Instructions

Preheat oven to 400°F (200°C).
Place halved tomatoes (skins on), halved onion (skins on), and peeled garlic cloves on a large sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat.
Roast for 40-45 minutes until tomatoes collapse and edges are browned. Let cool for 10 minutes.
Squeeze roasted onion flesh out of skins and discard skins. Transfer roasted tomatoes, onion, garlic, and pan juices to a large pot.
Add basil stems and broth to the pot. Simmer over medium heat for 5 minutes.
Blend soup until smooth using an immersion blender or countertop blender (vent lid if using countertop). Adjust seasoning with salt or a pinch of sugar if needed.
While soup simmers, toss bread cubes with melted butter and spread on a separate sheet pan.
Bake bread cubes at 375°F (190°C) for 8-10 minutes until golden. Top with shredded cheddar and bake for another 2-3 minutes until cheese is melted.
Ladle hot soup into bowls and top with grilled cheese croutons. Garnish with fresh basil leaves and black pepper.

Notes

For best results, roast tomatoes until they completely collapse for a jammy texture. Use day-old sourdough for crisper croutons. If the soup is too acidic, add a pinch of sugar. Croutons should be made fresh as they do not store well.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with croutons
Calories: 380
Sugar: 12
Sodium: 650
Fat: 16
Saturated Fat: 6
Carbohydrates: 45
Fiber: 5
Protein: 12

Keywords: roasted tomato soup, basil soup, grilled cheese croutons, comfort food, easy dinner, vegetarian soup, gluten-free option