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Creamy Roasted Tomato Basil Soup with Easy Sourdough Croutons

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A comforting, creamy roasted tomato basil soup with golden sourdough croutons that comes together in under an hour. The double-roasting method deepens the flavor, creating a velvety soup with a perfect balance of sweet, tangy, creamy, and crunchy.

Ingredients

Scale
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 medium yellow onion, roughly chopped (about 1 ½ cups)
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (Diamond Crystal; reduce if using table salt)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 2 cups vegetable broth (low-sodium preferred)
  • ½ cup fresh basil leaves, packed (plus more for garnish)
  • ½ cup half-and-half (or heavy cream; for dairy-free use full-fat coconut milk or unsweetened oat milk)
  • 1 tablespoon balsamic vinegar
  • 4 cups sourdough bread, cut into ¾-inch cubes (day-old preferred)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Drain canned whole tomatoes, reserving the juice. Spread tomatoes, chopped onion, and smashed garlic on the baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes (if using). Toss to coat and spread in a single layer.
  3. Roast for 25-30 minutes, stirring halfway through, until tomatoes are wrinkled and slightly charred, onions are soft and golden, and garlic is fragrant and tender.
  4. While tomatoes roast, reduce oven to 375°F (190°C). Line another baking sheet with parchment paper.
  5. In a large bowl, whisk together 3 tablespoons melted butter, 1 tablespoon olive oil, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon pepper. Add 4 cups sourdough bread cubes and toss until coated. Spread in a single layer on the prepared baking sheet.
  6. Bake croutons for 12-15 minutes, stirring halfway, until golden and crispy on the outside but still slightly tender inside. If using Parmesan, sprinkle it on during the last 2 minutes. Let cool on the baking sheet.
  7. Let roasted tomatoes cool for about 5 minutes. Transfer roasted tomatoes, onions, and garlic to a blender (or use an immersion blender in the pot). Add 2 cups vegetable broth and ½ cup fresh basil leaves. Blend until completely smooth, about 30-60 seconds. Work in batches if needed, venting the lid to release steam.
  8. Pour blended soup into a large pot or Dutch oven over medium heat. Stir in ½ cup half-and-half and 1 tablespoon balsamic vinegar. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Simmer gently for 5-10 minutes, stirring occasionally. Do not let it boil.
  9. If soup is too thick, stir in reserved tomato juice or more broth. If too thin, simmer a few minutes longer to reduce. Aim for a velvety, pourable consistency.
  10. Ladle soup into bowls. Top with a generous handful of sourdough croutons and fresh basil leaves. Drizzle with olive oil or a swirl of cream if desired. Serve immediately.

Notes

Don’t skip the roasting—it deepens flavor. Use day-old sourdough for croutons to avoid sogginess. Season as you go for best flavor. Watch garlic to prevent burning. Blend hot liquids in batches with vented lid for safety. Croutons can be made ahead and stored in an airtight container at room temperature for up to 3 days. Soup keeps in the refrigerator for up to 5 days and freezes well for up to 3 months (do not freeze croutons).

Nutrition

Keywords: creamy tomato soup, roasted tomato basil soup, sourdough croutons, easy soup recipe, comfort food, vegetarian soup, quick dinner

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