Roasted Tomato Soup With Crispy Croutons (Printable version)

A vibrant, velvety roasted tomato soup with caramelized vegetables, topped with golden homemade croutons for perfect comfort.

# What You'll Need:

→ 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 - 1/2 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 - 1/4 cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into 3/4 inch cubes
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/4 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 evenly.
03 - Roast for 30 to 35 minutes, until the tomatoes are caramelized and the onions are soft.
04 - In a bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. 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 Tips:

01 -
  • The roasting technique does all the heavy lifting, concentrating flavors so deeply that you'll wonder why you ever made tomato soup any other way.
  • Homemade croutons are a game changer, adding texture and richness that store-bought ones could never match, plus your kitchen smells incredible while they bake.
  • It's genuinely quick for how impressive it tastes, ready in just an hour from start to finish.
02 -
  • Don't skip the roasting step or substitute it with raw tomatoes, because that caramelization is what transforms ordinary tomatoes into something with real depth and sweetness.
  • Bread-based croutons go soft if they sit in hot soup too long, so add them right before serving or serve them on the side so people can add their own.
  • An immersion blender creates a smoother, silkier soup than a regular blender because it doesn't introduce as much air, which keeps the texture refined rather than foamy.
03 -
  • Make this soup a day ahead because the flavors deepen and settle overnight, then reheat gently on the stovetop without boiling.
  • If you don't have an immersion blender, a potato ricer works surprisingly well for creating a smooth texture, or you can use a food mill if you have one.
  • Save your croutons in an airtight container for up to three days and they'll stay crispy, which means you can make them separately from the soup if that's easier.
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