Roasted Tomato Basil Soup with Parmesan Croutons Recipe

  • Yield:

    6 servings

  • Total Time:

    30 mins

  • Prep Time:

    10 mins

  • Cook Time:

    20 mins


  • 1/4 cup Mazola® Corn Oil
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, mashed
  • 2 cans (14-1/2 ounces each) fire roasted, diced tomatoes
  • 1/4 cup loosely packed fresh basil
  • 2 cups chicken broth
  • Garnishes
  • Fresh basil
  • Parmesan Croutons*


  1. Step 1) Heat oil in a large saucepan over medium heat. Add onion and cook for 3 to 4 minutes. Add garlic and continue cooking for 1 to 2 minutes or until softened. Stir in tomatoes, basil and half of the broth; bring to a boil.
  2. Step 2) Remove from heat and puree mixture until smooth using a blender or immersion stick blender. Add remaining broth, stir well and bring to a boil over medium heat.
  3. Step 3) Recipe Suggestions: Roast your own tomatoes when in season. Preheat oven to 250℉. Halve 2 pounds small tomatoes or quarter medium tomatoes and place cut side up on a foil lined baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Bake for 3 hours. Remove from oven and use in soup in place of canned fire roasted tomatoes.
  4. For a creamy version of this soup, stir in a few tablespoons of half and half or heavy cream.
  5. *Parmesan Croutons: Heat 2 tablespoons oil in a nonstick skillet over medium heat. Place bread slices in skillet and toast lightly on both sides pressing surface of bread gently using a flexible spatula. Sprinkle toasted bread with Parmesan cheese, flip and cook for 30 seconds or until lightly browned. Repeat for remaining side. Remove from heat and transfer croutons to a cutting board. Cut into 1-inch cubes or triangles using a serrated knife.