This Roasted Tomato Soup with Basil Oil and Herb Croutons is perfect for fall! Creamy, flavorful roasted tomato soup topped with soft, crusty herb croutons and fresh basil oil. Roasting the tomatoes, onions, and garlic add rich flavor, heavy cream makes this soup extra rich. Homemade croutons trump any store bought options!
If you like this Roasted Tomato Soup with Basil Oil, you’ll love…
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Grocery List:
- Tomatoes
- Onion
- Garlic
- Basil
- Salt & Pepper
- Vegetable Stock
- Cream
- Olive Oil
- Sourdough
- Fresh Herbs
- Tomato Sauce
- Parmesan
Instructions for the roasted tomato soup:
For the tomato soup:
Preheat oven to 375 degrees F. On a large baking sheet, toss the tomatoes, onion, and garlic in olive oil, salt, and pepper. Roast for 35-40 minutes.
Add the roasted tomatoes, onion, and garlic to a large Dutch oven. Add in the stock, tomato sauce, and dried basil. Blend using an immersion blender or a table top blender. Blend until smooth and return to the pot. Stir in the heavy cream. Season to taste with salt and pepper.
Heat soup over medium-high heat, allow to simmer for 10-15 minutes until it has slightly reduced.
For the herb croutons:
While the soup is simmering, keep the oven preheated at 400 degrees F. In a large mixing bowl combine the cubed bread, olive oil, fresh herbs, salt, and pepper. Toss to combine and transfer to a large baking sheet. Bake at 400 degrees for 8-10 minutes until slightly toasted, but still soft.
For the basil oil:
In the base of a blender combine the fresh basil and olive oil. Pulse for 30-60 seconds. Strain basil oil, reserving the oil.*
Serve the roasted tomato soup topped with fresh basil oil, croutons, and fresh parmesan.
Notes
*Add the strained basil from the basil oil into the soup for extra flavor. Any unused basil oil will keep for up to 2 weeks.
Roasted Tomato Soup with Basil Oil and Herb Croutons
Equipment
- Blender
Ingredients
For the tomato soup:
- 3 lbs Roma tomatoes, halved
- 1 large White onion, quartered
- 5-6 Cloves of garlic, peeled
- 1/3 cup Olive oil
- Salt and pepper, to taste
- 32 oz. Vegetable stock
- 1 15 oz. Can tomato sauce
- 1 tbsp Dried basil
- 1/2 cup Heavy cream
For the croutons:
- 1/2 loaf Sourdough, cubed
- 1/4 cup Olive oil
- Fresh basil, chopped
- Fresh oregano, chopped
- Fresh pasrlsey, chopped
- 2 cloves Garlic, minced
- Salt and pepper, to taste
For the basil oil:
- 1 Bunch, fresh basil
- 1/2 cup Olive oil
- Fresh parmesan cheese, for garnish
Instructions
For the tomato soup:
- Preheat oven to 375 degrees F. On a large baking sheet, toss the tomatoes, onion, and garlic in olive oil, salt, and pepper. Roast for 35-40 minutes.
- Add the roasted tomatoes, onion, and garlic to a large Dutch oven. Add in the stock, tomato sauce, and dried basil. Blend using an immersion blender or a table top blender. Blend until smooth and return to the pot. Stir in the heavy cream. Season to taste with salt and pepper.
- Heat soup over medium-high heat, allow to simmer for 10-15 minutes until it has slightly reduced.
For the herb croutons:
- While the soup is simmering, keep the oven preheated at 400 degrees F. In a large mixing bowl combine the cubed bread, olive oil, fresh herbs, salt, and pepper. Toss to combine and transfer to a large baking sheet. Bake at 400 degrees for 8-10 minutes until slightly toasted, but still soft.
For the basil oil:
- In the base of a blender combine the fresh basil and olive oil. Pulse for 30-60 seconds. Strain basil oil, reserving the oil.*
- Serve the roasted tomato soup topped with fresh basil oil, croutons, and fresh parmesan.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
