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Creamy Roasted Tomato Basil Soup Recipe with Easy Gruyere Croutons

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A comforting and flavorful creamy roasted tomato basil soup enhanced with caramelized tomatoes and fresh basil, topped with crispy, cheesy Gruyere croutons. Perfect for cozy dinners and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 2 pounds ripe Roma tomatoes, halved (or vine-ripened tomatoes)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups vegetable broth (or chicken broth if preferred)
  • 1/2 cup fresh basil leaves, loosely packed
  • 1/2 cup half-and-half or whole milk (optional)
  • 4 cups crusty bread cubes (day-old bread works best)
  • 2 tablespoons unsalted butter, melted
  • 1 cup shredded Gruyere cheese
  • 1/2 teaspoon garlic powder (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
  2. Place halved tomatoes cut-side up, chopped onion, and whole garlic cloves on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
  3. Roast the vegetables for 30-35 minutes until tomatoes are soft and caramelized and garlic is golden and tender.
  4. Meanwhile, toss bread cubes with melted butter, garlic powder, and a pinch of salt until evenly coated. Spread on a separate baking sheet.
  5. Place croutons in the oven during the last 10-12 minutes of tomato roasting. When croutons start to crisp, sprinkle shredded Gruyere evenly over them and bake another 3-5 minutes until cheese melts and is golden.
  6. Transfer roasted tomatoes, onion, and garlic (squeeze soft garlic out of skins) into a large pot. Add vegetable broth and simmer gently over medium heat for 5 minutes.
  7. Stir in fresh basil leaves and let wilt for about 1 minute.
  8. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a blender.
  9. Stir in half-and-half or milk if desired for creaminess. Heat gently without boiling.
  10. Taste and adjust salt and pepper. Optionally add a pinch of sugar or splash of balsamic vinegar to balance acidity.
  11. Serve immediately, ladling soup into bowls and topping generously with Gruyere croutons.

Notes

Roast tomatoes slowly to caramelize sugars without burning. Add basil just before blending to preserve fresh flavor. Watch Gruyere croutons closely to avoid over-browning. For dairy-free, substitute half-and-half with coconut cream and Gruyere with plant-based cheese. Use gluten-free bread for gluten-free croutons.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, Gruyere croutons, easy tomato soup, homemade tomato soup, comfort food, vegetarian soup

Find it online: https://cookluma.com/creamy-roasted-tomato-basil-soup-recipe-with-easy-gruyere-croutons/