Roasted Tomato Soup With Crispy Croutons (Printable Version)

Vibrant, velvety roasted tomato soup topped with golden homemade croutons for the perfect comforting meal.

# What You Need:

→ For the Roasted Tomato Soup

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper
07 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar (optional, to balance acidity)
11 - ¼ cup heavy cream or coconut cream (optional, for creaminess)

→ For the Crispy Croutons

12 - 4 thick slices day-old bread, cut into ¾ inch cubes
13 - 2 tbsp olive oil
14 - ½ tsp garlic powder
15 - ¼ tsp salt
16 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat evenly.
03 - Roast for 30–35 minutes, until the tomatoes are caramelized and the onions are soft.
04 - While the vegetables roast, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake (can share the oven with the tomatoes) for 10–15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer the roasted tomatoes, onion, and garlic to a large saucepan. Add vegetable broth, tomato paste, and sugar (if using). Bring to a simmer over medium heat for 10 minutes.
06 - Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth. For extra creaminess, stir in the heavy cream or coconut cream. Adjust seasoning to taste.
07 - Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Advice:

01 -
  • The roasting process concentrates natural sugars creating depth you cant achieve any other way
  • Homemade croutons turn a simple bowl into restaurant quality comfort food
  • It comes together in about an hour but tastes like it simmered all day
02 -
  • Dont rush the roasting step those browned spots are where all the deep flavor develops
  • If using a regular blender with hot soup, remove the center cap and cover with a kitchen towel to prevent steam pressure buildup
  • The soup thickens as it sits so you might need to add a splash more broth when reheating leftovers
03 -
  • Roast extra vegetables when you have the oven on and freeze them for instant soup later
  • If the soup tastes too acidic, add the cream or a pinch more sugar rather than more salt
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