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Creamy Roasted Tomato Basil Soup Recipe with Crispy Sourdough Croutons

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A cozy and soul-soothing creamy roasted tomato basil soup topped with crispy sourdough croutons, perfect for fall and easy to prepare.

Ingredients

Scale
  • 3 pounds ripe Roma tomatoes, halved (plum tomatoes work well too)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free option
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper, to taste
  • 4 cups sourdough bread, cut into 1-inch cubes (day-old bread works best)
  • 2 tablespoons unsalted butter, melted (substitute with olive oil for vegan)
  • 1 teaspoon garlic powder
  • Salt, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes, chopped onion, and smashed garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat evenly.
  2. Roast for 35-40 minutes until tomatoes are softened and caramelized around edges.
  3. While veggies roast, toss sourdough cubes in melted butter, garlic powder, and a pinch of salt in a mixing bowl. Spread on a separate baking sheet.
  4. When there are about 15 minutes left on the tomato roasting timer, put croutons in the oven. Bake for 10-15 minutes until golden and crunchy, tossing halfway through.
  5. Transfer roasted tomatoes, onion, and garlic to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook gently for 10 minutes to meld flavors. Add sugar if using.
  6. Remove pot from heat. Add fresh basil leaves. Puree soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches carefully.
  7. Return soup to low heat. Stir in heavy cream or coconut milk. Taste and adjust salt and pepper. Warm through for 5 minutes without boiling.
  8. Ladle soup into bowls and top generously with crispy sourdough croutons. Optionally, garnish with extra fresh basil.

Notes

If soup tastes too acidic, stir in a small pat of butter at the end to mellow it out. Don’t rush roasting; caramelized edges add depth of flavor. Watch croutons carefully to avoid burning. For lighter soup, substitute cream with almond milk but texture will be less luscious. Croutons can be made gluten-free by using gluten-free bread. Soup stores well refrigerated up to 3 days; keep croutons separate and re-crisp before serving.

Nutrition

Keywords: tomato basil soup, roasted tomato soup, creamy tomato soup, sourdough croutons, fall recipes, easy soup, dairy-free soup option, gluten-free soup option

Find it online: https://perkypan.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-sourdough-croutons-easy-and-perfect-for-fall/