Description
There’s something inherently comforting about a bowl of warm, creamy tomato soup, especially when paired with crispy Gruyère toasts. This Roasted Tomato Soup elevates the classic comfort food with the deep, rich flavors of oven-roasted tomatoes, garlic, and onion. The natural sweetness of the roasted vegetables is enhanced by a splash of balsamic vinegar and fresh basil, while the addition of cream lends a velvety texture. Paired with crunchy baguette slices topped with melted Gruyère, this recipe makes a deliciously satisfying meal that’s perfect for cozy evenings. Whether you roast the ingredients in the oven or simmer them on the stovetop, you’ll love how simple and flavorful this soup is to prepare.
Ingredients
Units
Scale
For the Soup:
- 6 Roma tomatoes, halved
- 1 cup cherry tomatoes, whole
- 1 medium yellow onion, roughly chopped
- 1 head of garlic, halved (use 2 small heads if you prefer more garlic)
- 1/4 cup extra-virgin olive oil
- 1 cup vegetable broth or chicken broth
- 1/4 cup heavy cream (adjust with more cream if you prefer)
- 5 large basil leaves (plus more for serving)
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- Optional: A pinch of sugar to balance the acidity
For the Gruyère Toasts:
- 1 French or sourdough baguette, thinly sliced
- Olive oil (enough to drizzle over the toasts)
- Shredded Gruyère cheese (enough to cover the surface of the toasts)
- Salt and pepper to taste
Instructions
1. Roast the Tomatoes (Oven Method):
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In an oven-safe dish, add the halved Roma tomatoes, cherry tomatoes, roughly chopped onion, and halved garlic heads. Drizzle with ¼ cup of olive oil and season generously with salt and freshly ground black pepper.
- Roast: Roast the vegetables for 30-40 minutes, or until they are tender, the tomatoes have burst, and the edges are slightly charred. The garlic should be soft and aromatic.
2. Alternate Stovetop Method:
- Simmer the Vegetables: If you prefer to cook on the stovetop, place all the same ingredients (Roma tomatoes, cherry tomatoes, onion, garlic, olive oil, salt, and pepper) into a large pot over medium heat. Let the mixture simmer until the tomatoes burst and the vegetables are soft, stirring occasionally.
3. Prepare the Gruyère Toasts:
- Slice and Prep the Baguette: While the vegetables roast or simmer, thinly slice the baguette and place the slices on a baking sheet. Drizzle each slice with olive oil, sprinkle shredded Gruyère on top, and season with a pinch of salt and pepper.
- Bake: Bake the toasts in the preheated oven (or while the vegetables are roasting) for about 10-15 minutes, or until the Gruyère is melted, bubbly, and golden, and the baguette slices are crispy. Set aside for serving.
4. Blend the Soup:
- Blend the Ingredients: Once the tomatoes, onion, and garlic are fully roasted or simmered, transfer the mixture to a high-speed blender or use an immersion blender directly in the pot. Squeeze the roasted garlic out of its skins into the blender, discarding the skins. Add the vegetable or chicken broth, basil leaves, and all the roasting juices, oils, and tomato liquids from the pan. Blend until smooth and creamy.
- Adjust the Consistency: If the soup is too thick, you can thin it with a little more broth.
5. Finish and Serve:
- Season: Taste the soup and adjust the seasoning with additional salt, pepper, and a pinch of sugar, if necessary. Stir in ¼ cup of heavy cream to add a rich, velvety texture.
- Add Balsamic Vinegar: Stir in 1 teaspoon of balsamic vinegar for a hint of acidity that balances the sweetness of the roasted tomatoes.
- Serve: Ladle the soup into bowls, and top with a few fresh basil leaves and a drizzle of olive oil if desired. Serve with the crispy Gruyère toasts on the side or floating on top of the soup for a delightful crunch.
- Prep Time: 15
- Cook Time: 30