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Creamy Roasted Tomato Basil Soup Recipe with Crispy Gruyère Croutons

creamy roasted tomato basil soup - featured image
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A comforting and flavorful creamy roasted tomato basil soup topped with crispy Gruyère croutons, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 pounds (900g) ripe tomatoes, halved (Roma or vine-ripened work best)
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 small yellow onion, finely chopped
  • 2 cups (16 fl oz) vegetable or chicken broth (homemade or low-sodium boxed)
  • 1/2 cup (4 fl oz) heavy cream or full-fat coconut milk for a dairy-free option
  • 1/4 cup (10g) fresh basil leaves, roughly chopped
  • Freshly ground black pepper, to taste
  • 4 slices crusty bread (sourdough or baguette), cut into 1-inch (2.5cm) cubes
  • 1 cup (100g) grated Gruyère cheese (Emmental or Swiss cheese can be used too)
  • 1 tablespoon unsalted butter, melted
  • Pinch of dried thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Place the halved tomatoes and smashed garlic cloves on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle salt, pepper, and sugar if using. Toss gently to coat everything evenly.
  3. Roast the tomatoes for 30–35 minutes until soft, caramelized at the edges, and the garlic is tender and golden.
  4. While the tomatoes roast, sauté the chopped onion in a soup pot over medium heat with a splash of olive oil until translucent and fragrant, about 5–7 minutes. Avoid browning.
  5. Add the roasted tomatoes and garlic to the pot with the sautéed onion. Pour in the broth and bring to a gentle simmer for 10 minutes to combine flavors.
  6. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully. For chunkier texture, pulse a few times.
  7. Stir in the heavy cream and chopped basil leaves. Simmer for another 5 minutes, seasoning with salt and pepper to taste. Do not overcook the basil.
  8. To make the Gruyère croutons, heat a skillet over medium heat. Toss bread cubes with melted butter and dried herbs if using. Add bread to skillet and sprinkle grated Gruyère cheese evenly over the top. Cook until cheese melts and bread is golden and crispy, about 5 minutes, turning as needed.
  9. Serve the hot soup in bowls topped generously with crispy Gruyère croutons.

Notes

Roasting tomatoes intensifies sweetness and flavor. Blend hot liquids carefully to avoid splattering. Make croutons just before serving for best crispiness. For vegan version, use coconut milk and dairy-free cheese or nuts instead of croutons. Gluten-free option: use gluten-free bread or skip croutons.

Nutrition

Keywords: tomato soup, roasted tomato soup, creamy tomato soup, basil soup, Gruyère croutons, comfort food, easy soup recipe, cozy dinner

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