Rich, velvety soup featuring caramelized roasted tomatoes blended with fresh basil and cream, crowned with golden homemade croutons.
# What You'll Need:
→ Soup Base
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar
11 - 0.5 cup heavy cream
12 - 2 tbsp fresh basil leaves
→ Croutons
13 - 2 cups day-old bread, cut into 0.5-inch cubes
14 - 2 tbsp olive oil
15 - 0.5 tsp garlic powder
16 - 0.25 tsp salt
17 - 0.25 tsp dried oregano
# How-To Steps:
01 - Preheat oven to 425°F
02 - Arrange tomatoes cut-side up, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika
03 - Roast in preheated oven for 25 to 30 minutes until tomatoes are caramelized and tender
04 - While vegetables roast, toss bread cubes with olive oil, garlic powder, salt, and dried oregano. Spread on a separate baking sheet and bake for 8 to 10 minutes until golden and crisp. Set aside
05 - Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes
06 - Add fresh basil leaves to the pot. Blend soup using an immersion blender until smooth, or carefully transfer to a countertop blender in batches and return to pot
07 - Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently without boiling
08 - Ladle soup into bowls. Swirl with additional cream, sprinkle with prepared croutons, and garnish with fresh basil leaves
