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
Night two and just as good as the first night! Can you explain what cutting the baguette in triangle means?
Its just easier to dunk when it's in triangles!
Will flavor be sacrificed if I use diced tomatoes?
that's fine!!
I cannot wait to make this!!! Can I replace the chicken stock with vegetable stock or broth?
easily
Love this recipe. I’ve made in about 4 times & can’t get enough of it. It tastes better each time I make it. Shared it with my Daughter & 21 year old granddaughter. They both love it.
Thanks so much Gabby!❤️
I just made this soup again and so perfect!!
Yum a lum! Quick and delicious. I added some garlic and lots of basil. I didn’t make the cheese bread, instead added some grated cheese on top.
What brand canned tomatoes would you recommend please
Anything that says san marzano is what I buy!
Delicious!!! And so easy.
I am making this delicious soup today. You reference chicken stock and chicken broth in the recipe. Are they the same? Is there a particular brand you recommend? Thank you for all your fabulous recipes!
interchangeable in my opinion!! I get the low sodium one from trader joes
Love this recipe - I am making it again and wondering that if doubling the recipe, do I also double the amount of butter, oil, flour and stock?
yes if you double it, you double everything
Do you ever give the nutrition and calorie breakdown of your recipes? I am new to you and I am loving it all but that would be really helpful. Thanks so much!
thank you!! but we don't do nutrition info!
This soup is delicious, easy to make, and best accompanied with the cheesiest grilled cheese sandwich!
I almost cried when I ate this. I think its the best thing I have ever cooked. I only had one can of fire roasted so I did half roasted and half not. I roasted the pepp myself (worth it). I am printing this and laminating it and never letting it go
Hi Gaby and Thomas,
After watching you prepare this soup live last night I just had to make it tonight! It is amazing and I did add the cream. I also did the baguette with the Port Salut cheese and Triple Cream Brie with Wild Mushrooms. Oh my gosh both cheeses are amazing on the toasted bread. Thank you both for the delicious recipe!
Made the roasted tomato soup!!! Delicious❤️