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Cozy Roasted Tomato Basil Soup Recipe with Easy Sourdough Gruyère Croutons

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A warm, comforting roasted tomato basil soup paired with golden, melty sourdough Gruyère croutons, perfect for cozy evenings and easy weeknight meals.

Ingredients

Scale
  • 3 pounds ripe tomatoes, halved or quartered (Roma or vine-ripened)
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil, divided (extra virgin recommended)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional)
  • 1 ½ cups vegetable broth or chicken broth
  • 1 cup fresh basil leaves, loosely packed
  • ½ cup heavy cream or full-fat coconut milk (for vegan option)
  • 4 cups sourdough bread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 cup grated Gruyère cheese
  • ½ teaspoon garlic powder
  • Fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Toss halved tomatoes, chopped onion, and smashed garlic with 2 tablespoons olive oil, sea salt, and black pepper on the baking sheet. Spread evenly.
  3. Roast vegetables for 30-35 minutes until tomatoes are blistered and caramelized with some charred edges.
  4. While tomatoes roast, toss sourdough cubes with melted butter, remaining 1 tablespoon olive oil, garlic powder, and fresh thyme if using. Spread on another baking sheet.
  5. Toast croutons in oven for 10-12 minutes until golden and crunchy. In last 2 minutes, sprinkle grated Gruyère over croutons and return to oven until cheese melts and bubbles.
  6. Transfer roasted tomatoes and onions to a large pot using a slotted spoon, discarding or mashing garlic cloves as desired. Include any juices from the baking sheet.
  7. Add broth and optional sugar to pot. Bring to a gentle simmer over medium heat for 10 minutes to meld flavors.
  8. Tear basil leaves and stir into soup, letting them wilt slightly.
  9. Puree soup with an immersion blender until smooth, or blend in batches in a countertop blender carefully.
  10. Stir in heavy cream or coconut milk. Adjust seasoning with salt and pepper. Add more broth or water if soup is too thick.
  11. Serve hot topped generously with sourdough Gruyère croutons.

Notes

Keep an eye on tomatoes to avoid burning; vent blender lid slightly when blending hot soup; re-toast croutons at 350°F for 5 minutes to refresh crispness; use coconut milk and olive oil instead of cream and butter for vegan version; fresh basil added just before blending preserves brightness.

Nutrition

Keywords: roasted tomato soup, basil soup, sourdough croutons, Gruyère cheese, cozy soup, easy soup recipe, vegetarian soup, vegan soup option

Find it online: https://platebelle.com/cozy-roasted-tomato-basil-soup-recipe-with-easy-sourdough-gruy-e-re-croutons/