Roasted Tomato Basil Soup with Herbed Croutons

Homemade tomato soup is one of those dishes from childhood that we continue to adore our entire lives. Rich and comforting, this delicious soup is the perfect dish for late summer evenings as the temperature gently starts to drop.  

How to Make Homemade Tomato Soup 


When making tomato soup, you can use canned tomatoes, but fresh, seasonal tomatoes will taste better. To get a richer flavor and texture, it’s important to use the correct tomato.  

Plum tomatoes, which are longer and slender, should make up the majority of the tomatoes for your soup. Plum tomatoes have firmer flesh with a sweeter, more intense flavor and fewer seeds, making them a good base tomato for soup.  

Two common types of plum tomatoes are Roma tomatoes and San Marzano tomatoes. But if you have other fresh tomatoes, such as globe (bigger, juicier tomatoes with a mild flavor) or cherry (small, acidic tomatoes) lying around, it’s fine to add them into the soup as well.  

To make the best tomato soup, roast the tomatoes to bring out the most flavor. First, broil the tomatoes along with some other vegetables, such as onions and garlic, to get some char. Then, if desired, remove the charred skins from the tomatoes to make a smoother soup.  

Next, sauté the tomatoes and other vegetables with thyme, red pepper flakes and vinegar to develop a flavorful base. Simmer everything in some vegetable stock until the tomatoes are soft, then blend until creamy. Finally, add soft, delicate herbs like fresh basil into the soup right at the end.  

About this Roasted Tomato Basil Soup Recipe  


bowl of tomato soup with basil - roasted tomato soup with herbed croutons recipe

This simple roasted tomato basil soup takes a childhood classic to tasty new heights. Paired with fresh basil and crispy herbed croutons, the fresh tomatoes transform into a delicious, gratifying soup that highlights the beauty of fresh tomatoes. Serve it with a gooey grilled cheese sandwich or enjoy it all on its own.

bowl of tomato soup with basil - roasted tomato soup with herbed croutons recipe

Roasted Tomato Basil Soup with Herbed Croutons

This savory, satisfying roasted tomato basil soup is the perfect meal for a cool evening.  
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Recipes
Servings 4 servings

Ingredients
  

  • vegetable oil as needed
  • 2 pounds fresh tomatoes preferably majority plum tomatoes (Roma or San Marzano)
  • 4 cloves garlic whole
  • 1 small white onion quartered
  • 1 small red bell pepper cut in half with stem and seeds removed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons paprika
  • 8 sprigs fresh thyme whole
  • 3 cups vegetable broth or water
  • 1 cup loosely packed leaves of fresh basil chopped into thin ribbons
  • salt and pepper to taste
  • For the Herbed Croutons:
  • 4 slices white bread cut into ¼ inch cubes (about ½ cm)
  • 6 sprigs thyme finely chopped
  • 3 tablespoons olive oil
  • salt and pepper to taste

Directions
 

Roasted Tomato Basil Soup

  • Heat the broiler on the oven to high. Line a sheet pan with foil and toss the tomatoes, garlic, onions, and bell pepper with just enough vegetable oil to evenly coat. If you have bigger tomatoes, slice them in half. Lay the vegetables out on the sheet tray in a flat, even layer and season with a pinch of salt and pepper. Place the sheet pan under the broiler and broil for 5-6 minutes, just until the tomatoes have a medium char. If desired, remove the skins of the tomatoes for a smoother soup.  
  • Heat a drizzle of vegetable oil in a large pot over medium-high heat. Transfer the roasted vegetables to the pot and add the vinegar, crushed red pepper flakes, paprika and thyme to the pot. Cook for 3-5 minutes, stirring occasionally, or until the vinegar cooks out.  
  • Pour the vegetable broth or water into the pot and bring to a boil. Reduce the heat to a simmer and simmer for 20 minutes or until the tomatoes and other vegetables are very soft. As the soup is simmering, start to make the croutons.  
  • Remove the sprigs of thyme and transfer the vegetables and liquid to a blender. Blend the soup to desired consistency and pour back into the pot.  
  • Just before serving, add the fresh basil leaves to the soup and season to taste with salt and pepper. Serve the soup hot with croutons on top.  

Herbed Croutons

  • Preheat the oven to 375⁰F (190⁰C). Toss the cubes of bread with the thyme, olive oil, salt and pepper until evenly coated. Lay the cubes of bread out onto a sheet pan and bake for 10-12 minutes, stirring halfway through, until the bread is golden brown and crispy.  
  • Remove the croutons from the oven and serve on top of the tomato soup.  

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