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–+ servings

Creamy Roasted Tomato Basil Soup with Parmesan Crisps

Luxuriously rich and velvety roasted tomato basil soup made with slow-roasted caramelized Roma tomatoes, sweet garlic, fragrant fresh basil, and a silky swirl of heavy cream, served with crunchy golden parmesan lace crisps.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings (approx. 6 cups)
Course: Comfort Food, Dinner, Lunch, Soup
Cuisine: Classic American Comfort, Italian-Inspired
Ingredients Method Notes

Ingredients
  

Caramelized Roasted Tomatoes & Aromatics
  • 3 lbs ripe Roma tomatoes halved lengthwise
  • 1 pint sweet cherry or grape tomatoes left whole for intense candy-sweet bursts
  • 1 medium yellow onion chopped into chunks
  • 8 cloves fresh garlic peeled and left whole
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon dried oregano
Velvety Soup Base & Herb Infusion
  • 2 cups low-sodium vegetable broth or rich chicken bone broth
  • 1 cup fresh sweet basil leaves tightly packed, plus extra for garnish
  • ½ cup heavy whipping cream or full-fat coconut cream for dairy-free option
  • 1 tablespoon aged balsamic vinegar for rich umami depth
  • 1 teaspoon pure honey or brown sugar optional, to balance tomato acidity
  • ¼ teaspoon crushed red pepper flakes for subtle warmth
Golden Crispy Parmesan Lace Crisps
  • 1 cup freshly grated Parmigiano-Reggiano finely grated
  • ½ teaspoon cracked black pepper sprinkled on cheese mounds

Method
 

Roast Tomatoes & Aromatics
  1. Preheat & Arrange: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Arrange halved Roma tomatoes, cherry tomatoes, chopped onion, and whole garlic cloves cut-side up.
  2. Season & Roast: Drizzle evenly with 3 tablespoons extra virgin olive oil and season generously with sea salt, black pepper, and dried oregano. Roast for 30 to 35 minutes until tomato edges are blistered, slightly charred, and juices are caramelized.
Simmer & Purée Silky Smooth
  1. Transfer to Dutch Oven: Scrape all roasted tomatoes, onions, garlic, and rich pan juices into a large Dutch oven. Pour in broth and red pepper flakes. Bring to a gentle simmer over medium heat for 10 minutes.
  2. Purée with Fresh Basil: Remove from heat and stir in fresh basil leaves. Use an immersion stick blender to purée the soup directly in the pot until completely velvety, smooth, and vibrant crimson red.
Finish Cream & Bake Crisps
  1. Bake Parmesan Crisps: While soup simmers, drop 2-tablespoon mounds of grated parmesan cheese onto a parchment-lined baking sheet spaced 2 inches apart. Lightly flatten and dust with black pepper. Bake at 400°F (200°C) for 5 to 6 minutes until bubbling and golden lacy brown. Cool 5 minutes to crisp up.
  2. Cream & Garnish: Return soup to low heat. Stir in heavy cream and balsamic vinegar. Taste and adjust salt, pepper, or honey if desired. Ladle into bowls, swirl with cream, garnish with basil leaves, and crown with golden parmesan crisps!

Notes

Chef's Roasting Tip: High-heat roasting concentrates the natural glutamates and sugars inside the tomatoes, naturally eliminating sharp bitterness without needing cups of added sugar. Do not skip roasting the garlic cloves—whole roasted garlic becomes sweet and buttery, creating an ultra-rich flavor foundation!

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