Roasted Tomato Soup With Crispy Croutons (Printable Version)

Vibrant, velvety roasted tomato soup topped with golden homemade croutons for ultimate comfort.

# Ingredient List:

→ Roasted Tomato Soup

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - ½ 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
11 - ¼ cup heavy cream or coconut cream, optional

→ Crispy Croutons

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

# How to Prepare:

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 tablespoons olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat.
03 - Roast for 30 to 35 minutes until the tomatoes are caramelized and the onions are soft.
04 - While the vegetables roast, toss bread cubes with 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 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 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 Suggestions:

01 -
  • The roasting step transforms ordinary tomatoes into something deeply flavorful and almost luxurious, with none of the watery disappointment of boiled versions.
  • Homemade croutons add a satisfying crunch that reminds you this soup is meant to be savored, not rushed through.
  • It's naturally vegetarian, freezes beautifully, and tastes even better the next day when flavors have had time to mingle.
02 -
  • Undercooked tomatoes make watery, disappointing soup—those 30 to 35 minutes of roasting are non-negotiable for proper caramelization and sweetness.
  • Day-old bread is crucial; I learned this the hard way by using fresh bread that turned into soggy mush instead of satisfying crunch.
  • Taste and adjust the seasoning at the very end when everything is combined—tomatoes vary so much that what works with one batch might need tweaking with another.
03 -
  • A pinch of smoked paprika or a splash of balsamic vinegar added during the final simmer adds subtle complexity without tasting like a second recipe.
  • If your tomatoes taste acidic even after roasting, resist the urge to add more sugar—instead, let the cream (or a small knob of butter) do the balancing, which feels more elegant on the palate.
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