Save on Pinterest The first time I made roasted tomato soup, I stood by the oven watching the tomatoes collapse and brown, wondering if I'd ruined them completely. That evening, my apartment smelled like an Italian restaurant, and when I took that first silky spoonful with a crunch of homemade crouton, I understood why roasting transforms ordinary canned or fresh tomatoes into something extraordinary.
Last winter, during that week when everyone seemed to be fighting off something, I made a double batch of this soup. My neighbor texted me at midnight saying the entire building smelled incredible and could she please have the recipe. I've never felt more like a proper cook than when I handed her a mason jar of leftovers.
Ingredients
- 1.5 kg ripe tomatoes, halved: I've used everything from vine ripened beauties to grocery store romas and both roast beautifully
- 1 large onion, quartered: The onion becomes sweet and mild after roasting no sharp bite left
- 4 cloves garlic, peeled: Roasted garlic turns mellow and almost buttery dont skip it
- 2 tbsp olive oil: This helps everything caramelize and keeps the vegetables from drying out
- 1 tsp salt: Start here and adjust later after blending
- ½ tsp freshly ground black pepper: Freshly ground makes a real difference here
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Thyme pairs so perfectly with roasted tomatoes
- 500 ml vegetable broth: Use a good quality one because it becomes half your soup base
- 1 tbsp tomato paste: This little boost intensifies the tomato flavor
- 1 tsp sugar: Only if your tomatoes seem especially acidic
- 60 ml heavy cream or coconut cream: Optional but worth it for that luxurious texture
- 4 thick slices day old bread: Slightly stale bread actually makes better croutons
- 2 tbsp olive oil: For coating the croutons
- ½ tsp garlic powder: Gives the croutons that addictive savory punch
- ¼ tsp salt: Sprinkle this after baking so it sticks
Instructions
- Preheat and prepare:
- Heat your oven to 200°C (400°F) and line a large baking tray with parchment paper for easier cleanup later.
- Roast the vegetables:
- Arrange those halved tomatoes, onion quarters, and garlic cloves on your tray and drizzle with olive oil then sprinkle with salt, pepper, and thyme. Use your hands to toss everything gently so each piece gets coated in oil and seasoning.
- Let them caramelize:
- Roast for 30 to 35 minutes until the tomatoes are collapsed and deeply browned in spots and the onions feel completely soft when pierced with a fork.
- Make the croutons:
- While vegetables roast, toss your bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once halfway through, until golden and crisp all over.
- Simmer the base:
- Transfer the roasted vegetables to a large saucepan and add the vegetable broth, tomato paste, and sugar if using. Bring everything to a gentle simmer over medium heat and let it cook together for about 10 minutes.
- Purée until smooth:
- Use an immersion blender directly in the pot, or work in batches if using a regular blender. Blend until completely smooth then stir in the cream if you want that extra richness and adjust salt and pepper to taste.
- Serve and enjoy:
- Ladle the hot soup into bowls and shower generously with those homemade croutons while they're still crunchy. The contrast between silky soup and crisp croutons is everything.
Save on Pinterest This soup has become my go to when friends need bringing down from a ledge or just warming up after a long week. Something about that first spoonful, especially when you crunch through a crouton, feels like being hugged from the inside.
Making It Your Own
I've played around with this recipe enough to know that a pinch of smoked paprika adds incredible warmth and a splash of balsamic vinegar right at the end cuts through the richness beautifully. Sometimes I'll add a roasted red pepper to the mix if I have one hanging around, which gives the soup an even more vibrant color.
The Crouton Game Changer
After years of making croutons that turned out either soggy or burned, I finally learned that stirring them halfway through baking is the secret to even browning. I also discovered that letting them cool completely on the baking sheet makes them extra crisp, so try to resist tossing them directly onto hot soup.
Pairing Ideas
This soup holds its own alongside a simple green salad with a bright vinaigrette, or serve it with a grilled cheese sandwich made with sharp cheddar for the ultimate comfort meal.
- A glass of light red wine like Pinot Noir cuts through the creaminess perfectly
- Fresh basil leaves torn over the top add a bright pop against the deep red soup
- Save some croutons in a separate container so they stay crunchy for leftovers
Save on Pinterest There's something deeply satisfying about turning a handful of simple ingredients into a soup that feels like a proper meal, especially when those croutons start soaking up all that flavor in the bowl.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The soup actually develops deeper flavor when made a day ahead. Store it in the refrigerator and gently reheat before serving. Keep croutons separate in an airtight container to maintain their crunch.
- → What tomatoes work best for roasting?
Roma, plum, or vine-ripened tomatoes excel here. They have fleshier texture and lower water content than slicing tomatoes, which means richer flavor and better body after roasting and blending.
- → How do I make this vegan?
Simply skip the heavy cream and use coconut cream or keep it entirely plant-based without any cream addition. The roasted vegetables already provide incredible body and richness on their own.
- → Can I freeze this soup?
Yes, freeze the soup (without cream) for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Croutons are best made fresh but can be frozen in a sealed bag and quickly reheated in the oven.
- → What can I use instead of bread for croutons?
Try tearing sourdough, baguette, or ciabatta into rustic pieces. For gluten-free options, use your favorite gluten-free bread. Even tortilla strips or roasted chickpeas can provide that satisfying crunch.
- → How do I get the smoothest texture?
Let the roasted vegetables cool slightly before blending. Use a high-speed blender or immersion blender, and strain through a fine-mesh sieve if you want it ultra-silky. Adding cream also contributes to that velvety mouthfeel.