Roasted Tomato Soup With Crispy Croutons (Printable)

Vibrant, velvety soup with caramelized tomatoes and golden croutons

# What You'll Need:

→ Roasted Tomato Soup

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional for balancing acidity
11 - 0.25 cup heavy cream or coconut cream, optional for creaminess

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into 0.75 inch cubes
13 - 2 tablespoons olive oil
14 - 0.5 teaspoon garlic powder
15 - 0.25 teaspoon salt
16 - Freshly ground black pepper to taste

# How to Make It:

01 - Set oven to 400°F and allow it to reach full temperature.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tablespoons olive oil and sprinkle with salt, pepper, and thyme. Toss gently to coat evenly.
03 - Roast for 30 to 35 minutes until tomatoes are caramelized and onions are soft.
04 - While vegetables roast, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper in a bowl. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer 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 to purée soup until smooth, or transfer in batches to a standard blender. For extra creaminess, stir in heavy cream or coconut cream. Adjust seasoning to taste.
07 - Ladle hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you spent hours perfecting it in a cozy kitchen.
  • The roasting caramelizes the tomatoes into something almost sweet and jammy, erasing any hint of acidity.
  • Homemade croutons turn this from good soup to the kind of meal people ask you to make again.
02 -
  • Don't skip the roasting step or try to rush it; this is where the magic happens, transforming ordinary tomatoes into something sweet and concentrated.
  • Taste the soup before adding cream and adjust seasoning then, because cream mutes flavors and you want to nail the tomato taste first.
03 -
  • Save the crispy croutons in an airtight container and add them just before serving so they never get soggy or lose their crunch.
  • If your blender struggles with the hot soup, let it cool for five minutes first, or work in smaller batches to avoid overflow or burns.
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