Save The first time I made roasted tomato soup, I was shocked by how different it tasted from the canned version I grew up on. The roasting process transforms ordinary tomatoes into something concentrated and deeply savory. My kitchen smelled incredible for hours afterward.
Last winter, I made a big batch for friends who were feeling under the weather. They kept asking what the secret ingredient was, but it was just good tomatoes and patience. We ate it huddled around my tiny kitchen table, and somehow the soup made everything feel warmer.
Ingredients
- 1.5 kg ripe tomatoes, halved: Really ripe ones here are non negotiable since theyre the star of the show and roasting concentrates their natural sweetness
- 1 large onion, quartered: The onion mellows out beautifully during roasting and adds a subtle sweetness that balances the acidity
- 4 cloves garlic, peeled: Whole cloves roast slowly and lose their harsh bite, becoming almost nutty and mild
- 2 tbsp olive oil: Helps the vegetables caramelize properly and prevents them from drying out in the oven
- 1 tsp salt: Essential for drawing out moisture from the tomatoes and intensifying their flavor as they roast
- ½ tsp freshly ground black pepper: Adds a gentle warmth that complements without overpowering the tomatoes
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Thyme has this earthy quality that pairs so naturally with roasted vegetables
- 500 ml vegetable broth: Creates the silky soup base without distracting from the roasted tomato flavor
- 1 tbsp tomato paste: This little trick amplifies the tomato taste and gives the soup a richer body
- 1 tsp sugar: Totally optional, but a pinch can rescue tomatoes that arent perfectly sweet or balanced
- 60 ml heavy cream or coconut cream: Makes the soup luxurious and velvety, though its completely delicious without it
- 4 thick slices day old bread, cut into cubes: Stale bread actually works better here because it absorbs the olive oil without getting soggy
- 2 tbsp olive oil: Coats the bread cubes evenly so they crisp up perfectly instead of just drying out
- ½ tsp garlic powder: Distributes garlic flavor more evenly than fresh garlic would on small croutons
- ¼ tsp salt: A light seasoning is enough since the croutons will add salty bursts to the soup
- Freshly ground black pepper: A generous grinding gives the croutons a little kick and visual appeal
Instructions
- Roast the vegetables:
- Preheat your oven to 200°C and arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle everything with 2 tablespoons olive oil and sprinkle with salt, pepper, and thyme, then toss gently to coat all the pieces evenly.
- Caramelize to perfection:
- Roast the vegetables for 30 to 35 minutes until the tomatoes are deeply caramelized and the onions are completely soft. The edges should be slightly charred in places, which means all that concentrated flavor is developing.
- Make the croutons:
- While the vegetables roast, toss the bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper in a bowl. Spread them on a lined baking sheet and bake alongside the tomatoes for 10 to 15 minutes, stirring once halfway through, until golden and crisp all over.
- Simmer the soup base:
- Transfer the roasted tomatoes, onion, and garlic to a large saucepan and add the vegetable broth, tomato paste, and sugar if using. Bring everything to a simmer over medium heat and let it cook gently for about 10 minutes to meld the flavors.
- Blend until smooth:
- Use an immersion blender directly in the pot to purée the soup until completely silky and smooth. If you prefer a regular blender, work in small batches and be careful with hot liquids, then stir in the cream if you want that extra richness.
- Serve and enjoy:
- Ladle the hot soup into bowls and top generously with those crispy homemade croutons. The contrast between the velvety soup and crunchy bread is pure comfort.
Save This soup has become my go to when I need something that feels like a hug but does not require hours of stirring. Even my tomato skeptical roommate asked for seconds the first time I made it.
Making It Your Own
Sometimes I add a pinch of smoked paprika to the vegetables before roasting for a subtle smoky undertone that really sings through the finished soup. A splash of good balsamic vinegar during the simmering phase adds incredible depth too.
Dietary Swaps Made Simple
Coconut cream works beautifully in place of heavy cream and adds just a hint of tropical sweetness that plays nicely with the roasted tomatoes. Gluten free bread makes perfect croutons, just watch them closely as some brands brown faster than others.
Serving Suggestions
A few fresh basil leaves scattered on top right before serving add a bright pop of color and freshness that cuts through the richness. I also love a final drizzle of your best olive oil for that restaurant finish.
- Grilled cheese sandwiches are obviously the classic pairing here
- A simple green salad with vinaigrette balances the creamy soup perfectly
- Leftovers actually taste even better the next day as the flavors continue to develop
Save There is something deeply satisfying about transforming basic ingredients into something that feels so special and comforting. This recipe has earned a permanent spot in my regular rotation.
Kitchen Questions
- → Can I make this soup ahead of time?
Absolutely. The soup actually improves overnight as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Add the croutons just before serving to maintain their crunch.
- → What type of tomatoes work best?
Roma or plum tomatoes are ideal due to their lower water content and meatier texture, though any ripe tomatoes will yield excellent results. Even cherry tomatoes work wonderfully—they roast down quickly and develop intense sweetness.
- → Can I freeze this soup?
Yes. Freeze the soup without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in cream if using. The croutons are best made fresh but can be frozen separately and recrisped in the oven.
- → How do I make this completely vegan?
Simply omit the heavy cream or substitute with full-fat coconut cream. The soup remains incredibly creamy and satisfying without dairy. Coconut cream adds subtle sweetness that complements the roasted tomatoes beautifully.
- → What can I serve alongside this soup?
A simple green salad with vinaigrette balances the richness perfectly. Grilled cheese sandwiches, spinach salad, or roasted vegetables make excellent accompaniments. The soup itself is substantial enough to stand as a complete meal with the croutons.
- → Why roast the tomatoes instead of cooking them directly in liquid?
Roasting concentrates natural sugars and creates caramelization that delivers deep, complex flavor impossible to achieve through stovetop cooking alone. The dry heat transforms tomatoes into something almost meaty, building layers of sweetness and umami that form the soup's foundation.