Creamy Roasted Tomato Soup (Printable Version)

Velvety roasted tomato soup with cream and crispy homemade croutons. Comforting and perfect for cozy evenings.

# What You Need:

→ For the Soup

01 - 1.5 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 - 0.5 teaspoon smoked paprika
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tablespoons fresh basil leaves, plus more for garnish

→ For the Homemade Croutons

13 - 2 cups day-old bread, cut into 0.5-inch cubes
14 - 2 tablespoons olive oil
15 - 0.5 teaspoon garlic powder
16 - 0.25 teaspoon salt
17 - 0.25 teaspoon dried oregano

# How To Make It:

01 - Preheat your oven to 425°F.
02 - Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Roast for 25 to 30 minutes until tomatoes are caramelized and tender.
03 - Toss bread cubes with olive oil, garlic powder, salt, and oregano. Spread on a separate baking sheet and bake for 8 to 10 minutes until golden and crisp. Set aside.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes.
05 - Add basil leaves, then blend the soup using an immersion blender until smooth. Alternatively, carefully transfer to a blender in batches.
06 - Return soup to the pot. Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently without boiling.
07 - Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.

# Expert Tips:

01 -
  • The roasting step coaxes out a natural sweetness and smoky depth you just can't get from simmering alone.
  • It comes together in under an hour, but tastes like you've been stirring a pot all day.
  • Every spoonful feels luxurious, yet the ingredient list is refreshingly short and forgiving.
  • Those crispy homemade croutons add a textural contrast that turns simple soup into something special.
02 -
  • Don't skip the roasting step, it's what gives this soup its deep, caramelized sweetness that you just can't replicate on the stovetop.
  • If your tomatoes are pale or out of season, stir in an extra tablespoon of tomato paste to boost the color and flavor.
  • Let the soup cool slightly before blending, hot liquids expand and can create a dangerous eruption if the blender is too full.
  • Reheat gently after adding the cream, boiling can cause it to separate and turn grainy.
03 -
  • Use a mix of different tomato varieties for more complex flavor, cherry tomatoes add sweetness while larger ones bring acidity.
  • If you don't have an immersion blender, let the soup cool for ten minutes before transferring it to a regular blender, and never fill it more than halfway.
  • Drizzle a little good quality olive oil over the finished soup along with the cream for an extra layer of richness and a professional touch.
  • Make a double batch and freeze half, this soup is one of those recipes you'll be grateful to have stashed away on a busy night.
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