Roasted Tomato Soup With Crispy Croutons (Print View)

Vibrant roasted tomatoes blended into silky smooth soup finished with crunchy homemade croutons.

# Components:

→ 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 - 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

# Preparation Steps:

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 tender.
04 - While the vegetables roast, toss bread cubes in a bowl 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, or transfer in batches to a blender. 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 deepens the tomato flavor in a way raw tomatoes could never achieve, creating something almost caramel-sweet and impossibly smooth.
  • Homemade croutons turn a weeknight soup into something restaurant-worthy without any fuss.
  • It's naturally vegetarian and takes less than an hour from start to bowl, perfect for when you want comfort without the commitment.
02 -
  • Don't skip the roasting step thinking you can save time by cooking raw tomatoes; the difference between roasted and boiled is the difference between magic and just another soup.
  • Make your croutons ahead of time and store them in an airtight container because they get softer as they sit, and fresh-from-the-oven croutons are what make people ask for your recipe.
03 -
  • If your tomatoes aren't as flavorful as you hoped, don't fear the tomato paste and sugar combo; they're not cheating, they're problem-solving.
  • Keep the croutons in a separate bowl at the table so people can add as much or as little as they like, because some prefer the soup's silky purity while others love maximum crunch.
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