I've been on a soup kick the past few weeks and I'm in no hurry to change it up anytime soon! And this Roasted Tomato Basil Soup with Cheesy Garlic Bread is about to be your go-to tomato soup from here on out! Bonus tip: If you are looking to level up the garlic on your garlic bread, might I suggest this most epic Garlic Confit Recipe.
Table of Contents
Why I Love This Recipe
I know we all feel very strongly about Roasted Tomato Basil Soup. I mean, what else are you supposed to eat alongside your grilled cheese during the fall and winter months? Hello?!? Tomato soup is VERY important which is why I'm so excited about this recipe. It's great for anytime of the year.
If you're in the middle of winter and there aren't any great tomatoes, you can use canned roasted tomatoes and it's going to be perfect. Just keep your eyes open for a brand of canned tomatoes that really strike your fancy! Canned tomatoes are assembled in the peak of tomato season - so it's the way to go if the tomatoes in your produce department are lacking any flavor or scent! If you're in the middle of tomato season, then by all means, roast your own tomatoes!! I've tried it both ways and the bottom line is - you need great tomatoes as they are the base for the soup.
I serve this up with a grilled cheese or a garlic cheesy toast! I've been known to serve it up as brunch with a croque monsieur too! Because I live on the edge and I do what I want. YOLO.
But whether you serve this Roasted Tomato Basil Soup up by itself or with some toasty / cheesy bread, I promise you'll love it.
Ingredients & Substitutions
- Unsalted Butter
- Olive Oil
- Yellow Onion
- All Purpose Flour
- Canned Roasted Tomatoes or Tomatoes
- Roasted Red Bell Peppers
- Chicken Stock
- Kosher Salt
- Red Pepper Flakes
- Thyme
- Pepper
- Heavy Cream
- Fresh Basil
For the Cheesy Garlic Bread
- Baguette sliced into triangles
- Butter at room temperature
- Garlic finely chopped
- Gruyere
- Thyme for garnish
*For a full list of ingredients and instructions please see recipe card below.
How to Make Roasted Tomato Basil Soup
Step 1: In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Step 2: Add flour and stir until mixture is slightly thickened and pale gold.
Step 3: Stir for about 3 minutes; do not allow to brown.
Step 4: Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Step 5: Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
Step 6: Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Slather the top with butter and sprinkle with garlic.
Step 7: Top the bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Step 8: Serve the fresh cheesy bread from the oven with the warm soup.
How to Store Roasted Tomato Basil Soup
You can store in the fridge for 3-4 days in an airtight container.
How to Freeze Roasted Tomato Basil Soup
You can freeze this soup even though it has cream in it although I recommend adding it fresh when its time to eat if you are making a big batch to be frozen. You can freeze this for 2 months.
Tips & Tricks
You can purchase roasted tomatoes and red peppers or roast your own!
FAQs
How can I roast red peppers?
Half the peppers and season with salt, pepper and a few teaspoons of olive oil. Roast in the oven at 425 for 20 minutes until charred and soft. You can peel the top layer when cool enough to handle.
Can I substitute gruyere cheese?
You can use swiss, jack or cheddar cheese.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Roasted Tomato Basil Soup with Cheesy Garlic Bread
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 large yellow onion small dice
- ¼ cup all-purpose flour
- 2 28- ounce cans roasted tomatoes or 3 pounds of tomatoes, halved and roasted at 425 degrees for 30 minutes
- 1-2 roasted red bell peppers either from the jar and drained, or halved and season with salt, pepper and a few teaspoons of olive oil and roasted in the oven at 425 for 20 minutes
- ¾ cups chicken stock
- ½ tablespoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- ½ cup heavy cream optional
- Handful fresh basil leaves
For the Cheesy Garlic Bread
- 1 baguette sliced into triangles
- Butter at room temperature
- 4 cloves garlic finely chopped
- ½ pound grated Gruyere
- Fresh thyme for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
- Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Slather the top with butter and sprinkle with garlic. Top the bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Notes
Nutrition Information
Photo Matt Armendariz // Food Styling Adam Pearson // Props Gena Sigala // Recipe by Gaby
Hi Gaby, step 3 says to sugar yet sugar is not on ingredient list. How much sugar?
no sugar!!! typo 🙂
Looks delicious! Is that 3/4 cup of chicken broth or 3-4 cups?
3/4 cup!
Oooooh. This is going to be my new favorite. The cheesy bread puts it over the top good!
I don't see sugar in the ingredients list, but it mentions sugar in the directions. How much sugar should be used?
no sugar!!! typo 🙂
I just pulled the last of my tomatoes from the garden! This is perfect timing
Quick instruction on roasting the bell peppers please!
Have the same question??
Hey Gaby! Could I use Coconut milk or Coconut Cream to replace the Heavy Cream?
yes! absolutely
Thank you! I've made this multiple times and I LOVE it! Trying to cut down on my dairy! :o)
Do you think it would work to freeze this soup?
yes! 100%
My husband is on a cardiac diet so would fat free half &a half worknin place of the heavy cream?
absolutely
This is delicious. I like the addition of the red pepper to change it up fro a typical tomato soup. Yum.
This is the BEST on a grey wintery day!
This soup is so simple and amazing!
How can I save this to Pinterest
there is nothing better than a bowl of roasted tomato basil soup! this looks gorgeous!
I want a big bowl of this flavorful & savoy soup! Yum!