Roasted Tomato Soup with Crispy Croutons (Printable)

Vibrant, creamy tomato soup with caramelized roasted vegetables and crispy seasoned croutons

# What You'll Need:

→ For the 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 - 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, to balance acidity)
11 - ¼ cup heavy cream or coconut cream (optional, for creaminess)

→ For the 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

# Method:

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.
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 -
  • The depth of flavor you get from roasting the tomatoes first is absolutely worth the extra step
  • Homemade croutons are a total game changer and come together while the vegetables roast
  • This soup freezes beautifully so you can enjoy comfort food on busy weeknights
02 -
  • Do not skip the roasting step because it completely transforms the flavor from simple tomato soup to something extraordinary
  • Let the soup cool slightly before blending if you are using a regular blender to avoid hot liquid accidents
  • The croutons can be stored in an airtight container for up to 3 days but they really are best fresh from the oven
03 -
  • Cherry or grape tomatoes work wonderfully and often roast more evenly than large tomatoes
  • If your soup seems too thin after blending, simmer it for another 5 to 10 minutes to reduce and thicken
  • Freeze individual portions in freezer safe bags for quick comfort food whenever you need it
Return