Pin Recipe The weather turned unexpectedly cold last Tuesday, and I found myself craving something that felt like a warm blanket. I raided my kitchen and found a bag of tomatoes that were starting to wrinkle, plus some stale bread from the weekend. Instead of letting it all go to waste, I decided to roast everything together and see what happened. The smell that filled my apartment was incredible, and I ended up eating three bowls while watching the rain hit the windows.
Last month, I made a giant batch of this soup when my sister came over feeling under the weather. She took one sip and actually teared up, saying it reminded her of the tomato soup our grandmother used to make, but better. We sat at the kitchen table for hours dipping croutons and talking, and I realized that simple food has this way of bringing people together that fancy restaurant meals never quite achieve.
Ingredients
- Ripe tomatoes: The quality really matters here since roasting concentrates their natural sweetness, so choose ones that yield slightly when pressed
- Onion and garlic: Roasting mellows their sharpness and adds a deep, caramelized undertone to the soup
- Dried or fresh thyme: This herb pairs beautifully with roasted tomatoes and adds an earthy, aromatic note
- Vegetable broth: Use a good quality one you enjoy drinking on its own, since it forms the base of your soup
- Tomato paste: This little tube adds concentrated tomato flavor and richness to the final soup
- Heavy cream or coconut cream: Completely optional, but creates that luxurious restaurant style texture
- Day old bread: Stale bread actually works better than fresh because it absorbs the oil without becoming soggy
- Garlic powder: Distributes more evenly than fresh garlic on the croutons for consistent flavor in every bite
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and position a rack in the middle for even roasting
- Roast the vegetables:
- Arrange tomatoes, onion, and garlic on a baking tray, drizzle with olive oil, and season with salt, pepper, and thyme before roasting for 30 to 35 minutes until everything is beautifully caramelized and tender
- Make the croutons:
- Toss bread cubes with olive oil, garlic powder, salt, and pepper, then bake alongside the vegetables for 10 to 15 minutes, stirring once halfway through, until golden and crisp
- Simmer the soup base:
- Transfer the roasted vegetables to a saucepan with vegetable broth, tomato paste, and sugar if using, then simmer for 10 minutes to let the flavors meld together
- Purée until smooth:
- Use an immersion blender directly in the pot for less mess, or carefully blend in batches, then stir in cream if desired and adjust the seasoning to taste
- Finish and serve:
- Ladle the hot soup into bowls and top generously with those crispy croutons you made, serving immediately while everything is still warm
Pin Recipe This recipe has become my go-to comfort food, the one I turn to when life feels overwhelming or when friends drop by unexpectedly hungry. Something about the ritual of roasting, blending, and topping with those golden croutons makes even a regular Tuesday evening feel special and intentional.
Building Deeper Flavor
A pinch of smoked paprika added during simmering creates this subtle smoky undertone that people notice but cannot quite identify. A splash of balsamic vinegar works similarly, cutting through the richness and adding brightness that makes the soup taste more complex than the simple ingredient list suggests.
Making It Your Own
I have played around with adding roasted red peppers for extra sweetness, and once I stirred in some fresh basil right before serving which was absolutely divine. The beauty of this soup is that it is forgiving and welcomes your personal touches while still being delicious in its basic form.
Serving Ideas
A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Grilled cheese sandwiches, obviously, make this a complete meal that feels like childhood nostalgia elevated. I also love serving this alongside a crusty baguette for dipping even after the croutons are gone.
- Fresh basil leaves torn on top add a pop of color and bright, herbal flavor
- A drizzle of really good olive oil just before serving creates these beautiful ribbons on the surface
- Extra croutons on the side are always appreciated because people always want more
Pin Recipe There is something so honest and comforting about a bowl of this soup, like a hug from an old friend. I hope it brings you the same warmth and joy it has brought to my kitchen table.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have more time to meld. Prepare up to 3 days in advance and store in an airtight container in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth or cream if needed to adjust consistency.
- → What tomatoes work best for roasting?
Roma tomatoes are ideal due to their meaty texture and lower water content, but any ripe tomato will work beautifully. Vine-ripened, beefsteak, or even cherry tomatoes can be used. The key is choosing fully ripe, fragrant tomatoes for maximum flavor development during roasting.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently. For best results, add fresh cream after reheating rather than freezing it with the soup.
- → How do I make this vegan?
Simply substitute coconut cream or your favorite non-dairy alternative for heavy cream. The croutons are naturally vegan, and vegetable broth keeps the base plant-based. Coconut cream adds lovely richness while maintaining the soup's velvety texture.
- → Why roast the vegetables instead of simmering them?
Roasting at high heat caramelizes natural sugars in tomatoes and onions, creating deep, savory notes you can't achieve through simmering alone. This Maillard reaction intensifies flavors, adds subtle sweetness, and gives the soup its characteristic rich taste that feels much more complex than the simple ingredient list suggests.
- → Can I use a regular blender instead of an immersion blender?
Definitely. Work in batches, filling the blender only halfway. Hot soup expands when blended, so remove the center cap from the lid and cover with a kitchen towel to allow steam to escape safely. Blend until completely smooth, then return to the pot to heat through.