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Creamy Roasted Cherry Tomato Basil Soup Recipe Easy and Delicious with Parmesan Croutons

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A cozy and straightforward creamy roasted cherry tomato basil soup with parmesan croutons that delivers a perfect balance of sweet roasted tomatoes, fresh basil aroma, and a velvety texture.

Ingredients

Scale
  • 2 pounds (900g) cherry tomatoes, halved
  • 3 tablespoons olive oil (extra virgin for best flavor)
  • 4 cloves garlic, peeled and smashed
  • 1 medium yellow onion, roughly chopped
  • 1 cup (240ml) vegetable broth or chicken broth
  • 1/2 cup (120ml) heavy cream or full-fat coconut milk (for dairy-free option)
  • 1 cup fresh basil leaves, loosely packed
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
  • 4 cups (about 120g) cubed day-old bread (sourdough or French bread works great)
  • 1/4 cup (25g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs or fresh oregano, chopped
  • Pinch of garlic powder (optional)
  • Salt, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Toss the halved cherry tomatoes and smashed garlic cloves with 3 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them out in a single layer on the baking sheet. Roast for 25-30 minutes until soft, caramelized, and starting to wrinkle.
  3. In a mixing bowl, toss cubed bread with 2 tablespoons olive oil, grated Parmesan, Italian herbs, garlic powder (if using), and a pinch of salt. Spread the bread cubes on a separate baking sheet. Roast for 12-15 minutes, turning halfway through, until golden and crisp.
  4. Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
  5. Add roasted tomatoes and garlic (including juices) to the saucepan with onions. Pour in 1 cup broth and stir. Bring to a simmer and cook for 10 minutes.
  6. Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth and creamy.
  7. Stir in 1/2 cup heavy cream or coconut milk. Taste and adjust salt, pepper, and red pepper flakes if desired. Warm gently if needed, but do not boil.
  8. Ladle soup into bowls and top generously with parmesan croutons.

Notes

Do not skip roasting the tomatoes for depth and sweetness. Add fresh basil only before blending to preserve aroma. Watch parmesan croutons closely to avoid burning. Blend hot liquids carefully to avoid splatters. Adjust seasoning after blending and cream addition. For dairy-free, substitute cream with coconut milk and use vegan parmesan or nutritional yeast for croutons. If soup is too thick, add broth or cream to adjust consistency.

Nutrition

Keywords: creamy roasted cherry tomato soup, basil soup, parmesan croutons, easy tomato soup, comfort food, vegetarian soup, dairy-free option

Find it online: https://tastypierecipes.com/creamy-roasted-cherry-tomato-basil-soup-recipe-easy-and-delicious-with-parmesan-croutons/