Roasted Tomato Soup With Crispy Croutons (Printable Version)

Rich, velvety tomato soup with roasted vegetables and golden garlic croutons for ultimate comfort.

# Ingredient List:

→ For the Roasted Tomato Soup

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - 1/2 tsp freshly ground black pepper
07 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar (optional, to balance acidity)
11 - 1/4 cup heavy cream or coconut cream (optional, for creaminess)

→ For the Crispy Croutons

12 - 4 thick slices day-old bread, cut into 3/4 in cubes
13 - 2 tbsp olive oil
14 - 1/2 tsp garlic powder
15 - 1/4 tsp 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 tbsp olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat.
03 - Roast for 30-35 minutes, until the tomatoes are caramelized and the onions are soft.
04 - While the vegetables roast, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake (can share the oven with the tomatoes) for 10-15 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 (or transfer in batches to a 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 Advice:

01 -
  • Roasting transforms ordinary tomatoes into something deeply savory and sweet
  • The homemade croutons make you feel like you are eating at a fancy restaurant
  • Everything comes together in under an hour with minimal effort
02 -
  • Do not skip roasting the vegetables since that step creates the deep, complex flavor that makes this soup special
  • Let the soup cool slightly before puréeing to avoid splattering hot liquid all over your kitchen
  • The croutons can be made up to two days ahead and stored in an airtight container
03 -
  • Use a rimmed baking sheet for the vegetables to catch all those delicious roasted juices that you want to scrape into the soup
  • If the soup seems too acidic after blending, start with a quarter teaspoon of sugar and add more until it tastes perfectly balanced
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