The following recipe and excerpt for roasted tomato and basil soup are from “Today We Are Cooking“ by Tini Younger. It’s available for pre-order on Amazon.
I was a guest at a chef’s table when I was served the best smoky tomato soup. The chef told me she roasted the vegetables to get the deep flavor I tasted. I find most chefs, if they have time, will talk about the history of their dishes. Sitting at a chef’s table, although usually somewhat pricey, can be very inspiring. The personal interaction can be a kind of training in itself. You can always send a compliment to a chef on a slow night, and who knows where it may lead — the back of the kitchen? (Did you watch The Bear?) My experience with a generous chef led to the inspiration for this fresh and still satisfying soup.
Roasted Tomato & Basil Soup
Ingredients
Tomato Soup
Homemade Croutons
Instructions
- Get Ready: Preheat the oven to 425ºF. Cut the garlic heads in half crosswise, through the entire head. No need to peel or separate the cloves.
- Roast the Tomatoes: On a baking sheet, combine the tomatoes, onion, and halved garlic heads. Drizzle with the olive oil and vinegar, then sprinkle with the salt, smoked paprika, and black pepper and toss to coat. Place the garlic heads cut-side down, and roast until the tomatoes are completely tender and charred in spots, about 45 minutes.
- Puree: Remove the roasted garlic heads and set aside to cool slightly. Carefully transfer the remaining contents of the baking sheet to a blender, plus any juice that has accumulated. Working in batches if necessary, blend on medium speed until smooth, about 2 minutes. Squeeze the soft roasted garlic cloves out of their peels into the blender. Add the basil, oregano, thyme, and red pepper flakes. Blend the soup again until smooth, about 1 minute.
- Finish and Serve: Transfer the soup to a medium pot over medium heat, and stir in the heavy cream and Parmesan. Taste for seasonings and add salt and pepper as needed. If the soup seems too thick, add a little vegetable broth to slightly thin. Heat the soup until it is warmed through, about 5 minutes. Serve in bowls, top with a drizzle of cream, more Parmesan, basil, and garlic croutons (if using).
- Preheat the oven to 450°F.
- Spread the bread cubes on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with a generous pinch of salt and pepper and toss to coat. If you need more olive oil to coat, add another drizzle.
- Bake, tossing halfway through, until well toasted and golden brown, 10 to 12 minutes. Let the croutons cool before using.
Tomato Soup
Homemade Croutons
Notes
- Straining the soup in a fine-mesh strainer after you puree it in Step 3 gives you a really silky texture, but feel free to skip straining to keep it a little rustic.
- You can leave this recipe open to using nearly any kind of tomato—I have used all sorts of combinations including plum, vine-ripe, and campari tomatoes. Just make sure they are cut the same size, and if you use cherry tomatoes, leave them whole!
- To make garlic croutons, add 2 grated garlic cloves (or ¾ teaspoon garlic powder) to the oil before drizzling. Bake as directed.
- To make herb croutons, add a teaspoon or two of chopped fresh herbs, such as rosemary or thyme, or a combo.
Reprinted with permission from Today We Are Cooking: Recipes That Teach You to Think Like a Chef by Tini Younger, copyright © 2026. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.