Roasted Tomato Basil Soup
Oven-roasting concentrates the tomatoes into a deep, sweet soup — topped with crunchy grilled cheese croutons.
Published
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Serves
- 6
Roasting the tomatoes, onion and garlic before they ever meet the pot gives this soup a depth that stovetop versions can't match. It's at its best in late summer, but good canned tomatoes work well the rest of the year.
The grilled cheese croutons are optional, but highly recommended.
Instructions
- Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the tomatoes, onion and garlic with the olive oil, salt and pepper. Arrange the tomatoes cut-side up.
- Roast for 40 to 45 minutes, until the tomatoes are collapsed and browned at the edges.
- Scrape everything, including the juices, into a large pot. Add the broth, bring to a simmer and cook for 10 minutes.
- Remove from the heat and add the basil. Blend until smooth with an immersion blender, or carefully in batches in a countertop blender with the lid vented.
- Stir in the cream. Taste and adjust the salt, adding the sugar only if the soup tastes sharp.
- For the croutons, make a grilled cheese sandwich with the bread, cheddar and butter in a skillet over medium heat, 3 to 4 minutes per side. Cut into small squares and float them on each bowl.
Substitutions
Out of season, use two 28-ounce cans of whole peeled tomatoes, drained, and roast for 30 minutes. For a dairy-free soup, replace the cream with full-fat coconut milk and skip the croutons.
Storage
The soup (without croutons) keeps for 4 days in the refrigerator. For freezing, leave out the cream, freeze for up to 3 months and stir the cream in when reheating.
