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Creamy Roasted Tomato Basil Soup Recipe with Easy Brown Butter Croutons

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A rich and comforting creamy roasted tomato basil soup enhanced with nutty brown butter croutons, perfect for quick weeknight meals or potlucks.

Ingredients

Scale
  • 2 pounds fresh ripe tomatoes (Roma or vine-ripened)
  • 1 cup packed fresh basil leaves (about 25g)
  • 4 large garlic cloves, peeled
  • 3 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (can substitute with coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 4 cups day-old crusty bread cubes (about 100g, sourdough or baguette)
  • 4 tablespoons unsalted butter (57g)
  • 1 teaspoon fresh thyme leaves (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the tomatoes into halves or quarters depending on size. Toss with 2 tablespoons olive oil, salt, and pepper. Place the unpeeled garlic cloves on the baking sheet alongside the tomatoes.
  3. Roast tomatoes and garlic for 35-40 minutes until tomatoes are caramelized and garlic is soft.
  4. While roasting, brown the butter in a small skillet over medium heat, swirling often until golden brown and nutty (3-5 minutes). Remove from heat and stir in fresh thyme and a pinch of salt.
  5. Toss bread cubes in the browned butter mixture until evenly coated.
  6. Toast the buttered bread cubes in the skillet over medium heat, stirring frequently, until golden brown and crisp (5-7 minutes). Set aside.
  7. Once garlic is cool enough to handle, squeeze the softened garlic out of the skins into a blender.
  8. Add roasted tomatoes, fresh basil, vegetable broth, and remaining 1 tablespoon olive oil to the blender. Blend until smooth and creamy, adding broth gradually for desired consistency.
  9. Transfer the blended soup to a saucepan and gently heat over medium-low heat, stirring occasionally.
  10. Stir in heavy cream and adjust seasoning with salt and pepper. Heat through without boiling to prevent curdling.
  11. Serve hot topped with brown butter croutons.

Notes

Roast tomatoes slowly at 400°F to caramelize sugars and deepen flavor. Leave garlic unpeeled while roasting to soften without burning. Brown butter carefully to avoid bitterness. Add cream at the end and avoid boiling to prevent curdling. For thinner soup, add extra broth gradually. Balsamic vinegar or a pinch of sugar can brighten the flavor if needed. Use day-old bread for croutons for best texture.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, brown butter croutons, easy soup recipe, quick dinner, potluck recipe, vegetarian soup

Find it online: https://milacook.com/creamy-roasted-tomato-basil-soup-recipe-with-easy-brown-butter-croutons/