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Creamy Roasted Tomato Basil Soup with Crispy Gruyere Croutons

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A comforting and creamy roasted tomato basil soup enhanced with crispy, cheesy Gruyere croutons. This easy homemade recipe balances bold roasted flavors with fresh basil and rich cream for a cozy meal.

Ingredients

Scale
  • 2 pounds ripe Roma or vine-ripened tomatoes, halved
  • 1 cup packed fresh basil leaves, washed and roughly chopped
  • 4 cloves garlic, peeled
  • 1 medium yellow onion, diced
  • 3 tablespoons olive oil, plus extra for drizzling
  • 3 cups vegetable or chicken broth (homemade or low-sodium store-bought)
  • ½ cup heavy cream (can substitute coconut cream for dairy-free)
  • Salt and pepper to taste
  • 1 cup shredded Gruyere cheese (Emmental or sharp white cheddar as substitutes)
  • 4 thick slices crusty bread, cut into cubes (day-old bread preferred)
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place halved tomatoes and whole garlic cloves on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast for 30-35 minutes until tomatoes are soft and slightly caramelized and garlic is golden.
  3. While tomatoes roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onions and sauté for 5-7 minutes until translucent and soft.
  4. Squeeze roasted garlic out of skins and add to the pot along with roasted tomatoes and their juices. Stir gently.
  5. Pour in 3 cups broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  6. Stir in fresh basil leaves. Use an immersion blender to puree soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  7. Stir in ½ cup heavy cream. Season with salt and pepper to taste.
  8. Prepare Gruyere croutons: Toss bread cubes with melted butter in a skillet over medium heat. Sprinkle shredded Gruyere evenly over bread. Cook, stirring occasionally, until bread is golden and cheese is melted and crispy, about 5-7 minutes. Alternatively, broil bread cubes topped with cheese on a baking sheet for 2-3 minutes, watching closely.
  9. Ladle hot soup into bowls and top generously with crispy Gruyere croutons. Serve immediately.

Notes

Roast tomatoes thoroughly to develop sweetness and avoid tanginess. Use an immersion blender for easy cleanup. Melt cheese slowly over bread to avoid burning. Add fresh basil at the end to preserve bright flavor. Adjust salt carefully due to salty Gruyere cheese. If soup is too thick, add broth or cream to loosen. For dairy-free, substitute heavy cream with coconut or cashew cream and omit or replace cheese.

Nutrition

Keywords: roasted tomato soup, basil soup, creamy tomato soup, Gruyere croutons, easy soup recipe, homemade tomato soup, cozy soup, vegetarian soup

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