This roasted tomato basil soup combines the sweetness of oven-roasted tomatoes with fragrant fresh basil for a satisfying yet light meal.
Parmesan crisps add a crunchy, salty contrast that elevates the flavors and textures in every bite.
Perfect as a starter or a light lunch, this soup is easy to prepare and makes great use of fresh ingredients.
Why You’ll Love This Recipe
- Roasting the tomatoes intensifies their natural sweetness and adds a smoky depth to the soup.
- Fresh basil added at the end preserves its vibrant flavor and aroma, enhancing the soup's freshness.
- Parmesan crisps provide a crispy, cheesy element that complements the smooth, velvety texture of the soup.
Roasted Tomato and Basil Soup with Parmesan Crisps
A comforting roasted tomato soup enriched with fresh basil, paired with crispy Parmesan crisps for a delightful light lunch or starter.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 3 pounds (1.4 kg) ripe tomatoes, quartered
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons (30 ml) olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups (720 ml) vegetable broth
- 1/4 cup (15 g) fresh basil leaves, plus extra for garnish
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon (5 ml) balsamic vinegar (optional)
Instructions
- Roast the Vegetables Preheat oven to 400°F (200°C). On a baking sheet, toss quartered tomatoes, chopped onion, and garlic cloves with olive oil, salt, and pepper. Spread in a single layer and roast for 30 minutes until vegetables are soft and caramelized.
- Prepare Parmesan Crisps While the vegetables roast, preheat oven to 375°F (190°C). On a parchment-lined baking sheet, place small mounds (about 1 tablespoon each) of grated Parmesan cheese spaced about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 6-8 minutes until golden and crisp. Let cool on the baking sheet.
- Blend the Soup Transfer roasted vegetables to a blender or food processor. Add vegetable broth and fresh basil leaves. Blend until smooth and creamy. For a thinner consistency, add additional broth as desired.
- Heat and Season Pour blended soup into a saucepan and heat gently over medium heat for about 5 minutes. Stir in balsamic vinegar if using. Adjust seasoning with salt and pepper to taste. Heat to at least 165°F (74°C) before serving to ensure food safety.
- Serve Ladle soup into bowls and garnish with extra fresh basil leaves. Serve with Parmesan crisps on the side for dipping or topping.
Helpful Tips
- Use ripe, in-season tomatoes for the best flavor.
- If you prefer a smoother soup, strain the blended mixture through a fine-mesh sieve before reheating.
- Parmesan crisps can be made ahead and stored in an airtight container at room temperature for up to 3 days.
Storage and Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat the soup gently on the stovetop, heating to at least 165°F (74°C) before consuming.
Parmesan crisps are best kept in an airtight container at room temperature to maintain crispness; avoid refrigeration where they may soften.
Frequently Asked Questions
Can I freeze the roasted tomato basil soup?
Yes, you can freeze the soup in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly to 165°F (74°C) before serving.
Can I use fresh basil instead of dried?
Yes, fresh basil is recommended in this recipe for the best flavor, added at the blending stage to preserve its vibrant taste.
Are Parmesan crisps gluten-free?
Yes, Parmesan cheese is naturally gluten-free. However, always check the label to ensure no additives contain gluten.
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