Slow-Roasted Tomato and Basil Soup with Garlic Croutons
A rich, velvety soup made from slow-roasted tomatoes and fresh basil, served with crunchy garlic croutons for a comforting meal. This french-inspired soups (vegetarian) ready in about 150 minutes pairs halved roma tomatoes, olive oil, whole cloves garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, halved roma tomatoes
- 4 tbsp olive oil
- 8 whole cloves garlic cloves
- 1 large, chopped yellow onion
- 4 cups vegetable broth
- 1/2 cup packed fresh basil leaves
- 2 tsp salt
- 1 tsp black pepper
- 1 cup small cubes baguette slices
- 2 tbsp unsalted butter
Instructions
- Step 1: Preheat oven to 300°F. Toss 3 lbs halved roma tomatoes and 8 whole garlic cloves with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large baking sheet. Roast for 2 hours until tomatoes are deeply caramelized and shriveled.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 chopped large yellow onion and sauté for 8 minutes until translucent and soft.
- Step 3: Add the roasted tomatoes and garlic (squeezed from skins) to the pot along with 4 cups vegetable broth, 1/2 cup packed fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth and velvety. Adjust seasoning to taste.
- Step 5: Meanwhile, melt 2 tbsp unsalted butter in a skillet over medium heat. Add 1 cup small baguette cubes and 2 minced garlic cloves, toasting for 3-4 minutes until golden and fragrant. Stir frequently to avoid burning.
- Step 6: Serve the soup hot topped with garlic croutons for crunch and extra garlic flavor.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Roasted Tomato and Basil Soup with Garlic Croutons take to make?
Total time is about 150 minutes (15 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Tomato and Basil Soup with Garlic Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved roma tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Basil Soup with Garlic Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Tomato and Basil Soup with Garlic Croutons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Roasted Tomato and Basil Soup with Garlic Croutons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
