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Ultra close-up macro of creamy roasted tomato basil soup with cream swirl, fresh basil ribbons, and golden parmesan crisps

Cozy Creamy Roasted Tomato Basil Soup with Parmesan Crisps

Sweet Roma tomatoes and whole heads of garlic slow-roasted to caramelized perfection, simmered with aromatic herbs, and pureed velvety-smooth with fresh garden basil and rich cream. Crowned with crunchy, golden baked Parmesan crisps!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls (approx. 1.5 cups each)
Course: Autumn Recipes, Comfort Food, Dinner, Soup
Cuisine: Bistro Classics, Italian-American Comfort
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Tomatoes & Aromatics
  • 3 lbs fresh ripe Roma tomatoes sliced in half lengthwise
  • 1 whole head of garlic top ¼-inch sliced off to expose cloves
  • 1 large yellow onion peeled and cut into wedges
  • 3 tablespoon extra virgin olive oil divided
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon dried oregano
Velvet Broth & Herb Infusion
  • 2 tablespoon unsalted butter
  • 2 tablespoon tomato paste rich concentrated tomato umami
  • 4 cups low-sodium vegetable or chicken bone broth
  • 1 cup fresh sweet basil leaves lightly packed, plus extra for garnish
  • ½ cup heavy whipping cream or coconut cream for dairy-free
  • 1 teaspoon balsamic glaze or sugar essential to balance natural tomato acidity
Crunchy Lacy Parmesan Crisps
  • 1 cup freshly grated Parmesan cheese Parmigiano-Reggiano preferred
  • ¼ teaspoon cracked black pepper

Method
 

Roast Tomatoes & Garlic
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange halved Roma tomatoes cut-side up alongside onion wedges and the garlic bulb. Drizzle everything with 3 tablespoons olive oil and season with salt, pepper, and dried oregano.
  3. Roast for 35 to 40 minutes until tomato skins are slightly charred, edges are caramelized, and garlic cloves are golden brown and buttery soft.
Bake Parmesan Crisps
  1. While vegetables roast, line a second baking sheet with parchment. Drop 1 ½-tablespoon mounds of grated Parmesan 2 inches apart, flattening slightly into discs. Sprinkle with cracked black pepper.
  2. Bake at 400°F for 5 to 7 minutes until bubbling, golden, and lacy. Remove and let cool completely on the pan until crisp and shatteringly crunchy.
Simmer & Puree Velvet Soup
  1. In a large heavy Dutch oven or stockpot, melt butter over medium heat. Stir in tomato paste and cook for 1 minute until brick-red and fragrant.
  2. Squeeze the roasted garlic cloves out of their skins directly into the pot. Scrape all roasted tomatoes, onions, and pan juices into the pot. Pour in the broth and balsamic glaze.
  3. Bring to a gentle simmer for 10 minutes. Turn off heat, add the fresh basil leaves, and puree using an immersion blender until completely smooth and velvety.
  4. Stir in the heavy cream over low heat for 2 minutes until warm. Taste and adjust seasoning with extra salt or pepper as desired.
Garnish & Serve
  1. Ladle hot soup into warm bowls. Swirl with an extra splash of heavy cream, drizzle with olive oil, garnish with fresh basil ribbons, and serve with crunchy baked Parmesan crisps and grilled cheese!

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 18gProtein: 7gFat: 19gSaturated Fat: 9gCholesterol: 45mgSodium: 580mgPotassium: 710mgFiber: 4gSugar: 10gVitamin A: 1650IUVitamin C: 28mgCalcium: 190mgIron: 1.8mg

Notes

Chef's Secret for Balanced Tomato Soup: Roasting tomatoes at high heat caramelizes their natural sugars, removing any bitter canned aftertaste. Adding a tiny splash of aged balsamic glaze right before pureeing complements the fresh basil and balances the acidity perfectly without needing loads of granulated sugar!

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