Description
A strategic meal prep recipe featuring deeply roasted tomato basil soup paired with crunchy, cheesy croutons. This one-pot wonder freezes well, reheats perfectly, and provides four days of savory comfort.
Ingredients
Scale
- 2 pounds cherry or grape tomatoes
- 1 large yellow onion, quartered
- 6–8 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable or chicken broth (low-sodium)
- 1 cup fresh basil, packed (divided)
- ½ cup heavy cream or coconut cream
- Salt and black pepper to taste
- 4 slices challah or sourdough bread, cut into 1-inch cubes
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Rinse tomatoes and halve them. Quarter the onion. Toss tomatoes, onion, and garlic on the baking sheet with olive oil, salt, and pepper. Spread in a single layer.
- Roast for 35-45 minutes, stirring halfway, until tomatoes are soft, blistered, and caramelized.
- Transfer roasted vegetables and juices to a large pot. Add broth and half of the fresh basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream (or coconut cream) and remaining fresh basil. Adjust seasoning with salt and pepper.
- Preheat oven to 375°F (190°C). Mix melted butter with garlic powder and Italian seasoning.
- Toss bread cubes in the butter mixture and spread on a baking sheet. Bake for 10 minutes, stirring halfway.
- Sprinkle cheddar cheese over the toasted bread and bake for 2-3 minutes until melted and bubbly. Let cool to crisp up.
- Cool soup completely. Portion into four containers. Store croutons separately in an airtight container.
Notes
Store croutons separately to maintain crispness. The soup tastes better on Day 3 than Day 1. If freezing, lay bags flat to save space. Reheat gently to prevent cream from separating.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 container of soup
- Calories: 380
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 6
- Protein: 12
Keywords: roasted tomato basil soup, meal prep, grilled cheese croutons, one-pot meal, vegetarian soup, freezer friendly, comfort food