Roasted Tomato Soup With Crispy Croutons (Print Version)

Vibrant roasted tomatoes blended into a silky smooth soup, topped with golden homemade croutons for the ultimate comforting bowl.

# What You 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 - 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
11 - 0.25 cup heavy cream or coconut cream, optional

→ 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

# Directions:

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 - While 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, 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 -
  • Roasting the tomatoes concentrates their flavor into something almost jammy and luxurious, nothing like canned soup.
  • You can make the croutons while everything roasts, so there's barely any extra work for that satisfying textural contrast.
  • It feels fancy enough to serve guests but easy enough that you'll actually make it on a random Tuesday.
02 -
  • Don't skip the roasting step thinking you can just simmer fresh tomatoes—roasting is what transforms ordinary tomatoes into something with real depth and caramel sweetness.
  • Make your croutons completely crisp and let them cool slightly before serving, otherwise they'll absorb steam and turn soggy within minutes.
03 -
  • Don't peel your tomatoes before roasting; the skin holds everything together and adds subtle flavor that disappears in blending anyway.
  • If your croutons are ready before the soup, store them in an airtight container and they'll stay crisp for hours—actually better than serving them immediately.
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