Roasted Tomato Basil Soup With Cheesy Garlic Croutons
The best tomato basil soup I had ever had was on a cruise ship in a pub. This version reminds me so much of it, but I roasted the tomatoes to elevate their sweetness and topped it with some cheesy garlic croutons. It’s so easy to make and once it’s done simmering, you can blend it up with an immersion blender, or even pour it into a high powered blender until smooth.
Here’s how I made it!
First, gather your ingredients. You’ll need tomatoes (fresh and canned, broth, garlic, onion, basil, olive oil, butter and seasoning.
If serving with croutons, you’ll also need a baguetter and some dried seasoning.
Toss your tomatoes with olive oil and salt, and roast for 25-30 minutes.
Saute your onions and garlic in butter and EVOO, then add in your tomatoes from the oven.
Add in canned tomatoes and broth.
Add in basil and seasoning and simmer for 25 minutes.
Take off the heat and blend well. Add cream to finish.
Serve with Cheesy Garlic Croutons if desired!
Recipe
Ingredients:
2 ½ lbs assorted tomatoes (if using big tomatoes, halve or quarter them)
¼ cup EVOO
1 tsp kosher salt and pepper to taste
2 tbsp butter
2 tbsp EVOO
5 cloves minced garlic
1 onion, sliced
2 cups basil leaves, packed
4 cups chicken or vegetable broth
1 28-ounce can of tomatoes
Cheesy Garlic Croutons to serve, recipe here
Directions:
Toss your tomatoes with ¼ cup olive oil, salt and pepper and roast on a baking sheet in a 425 degree oven for 25 minutes until blistered.
Meanwhile, in a pot, heat your 2 tbsp butter and 2 tbsp oil over medium heat then add garlic and onion and cook for a minute or so until fragrant.
Add canned tomatoes, broth, roasted tomatoes, basil, and salt and pepper to taste. Simmer for 25 minutes then remove from heat and blend with an immersion blender, or by transferring to a high-powered blender. Blend until smooth then return to the pot and stir in heavy cream.
Serve with Cheesy Garlic Croutons if desired.
