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A timeless classic, this roasted tomato soup combines the natural sweetness of roasted tomatoes, the aromatic depth of garlic, and the freshness of basil. The silky texture of the soup is complemented by crispy cheese croutons, made with cubed French bread tossed in olive oil and Parmesan. A drizzle of balsamic glaze adds a tangy finish, making every spoonful a delightful balance of flavors. Perfectly roasted vegetables and a touch of heavy cream create a...
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Preheat the oven to 400°F (200°C).
Add sweet small tomatoes, sweet medium tomatoes on vine, shallots cut in half, 1 bulb of garlic, and a bundle of basil to a baking dish.
Drizzle with olive oil and season with salt and pepper.
Bake for 40 minutes until the tomatoes are soft and slightly caramelized, and the garlic is tender.
Once the roasted vegetables are done, transfer them to a blender.
Squeeze the roasted garlic cloves out of their skins and discard the outer layer.
Blend the mixture until smooth.
Add vegetable broth, heavy cream, and season with additional salt and pepper to taste. Blend again until fully combined.
In a bowl, mix cubed French bread with 3 tbsp of olive oil and shredded Parmesan.
Add the bread mixture to an air fryer and cook for 6 minutes at 350°F (175°C) until golden and crispy.
Ladle the soup into bowls.
Top with cheese croutons, extra shaved Parmesan, and a drizzle of balsamic glaze.
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For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
If you don’t have an air fryer, bake the croutons in the oven at 375°F (190°C) for 10-12 minutes, tossing halfway through.
Use high-quality balsamic glaze for the best flavor.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are recommended for their natural sweetness, but you can use canned tomatoes if fresh ones are unavailable. Roast them with the garlic and shallots for added flavor.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this soup?
Yes, you can freeze the soup without the cream. Add the cream after reheating to maintain its texture.
What can I use instead of Parmesan for the croutons?
You can use Pecorino Romano or a dairy-free cheese alternative.
How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the blender for a spicy kick.
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