Creamy Roasted Tomato Soup (Printable)

Silky smooth roasted tomato soup finished with cream and crisp croutons

# 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:

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

# Expert Advice:

01 -
  • The roasting process concentrates the tomato flavor in a way that will make you question why you ever opened a can of soup.
  • Those homemade croutons add the perfect textural contrast that makes each spoonful an adventure between velvety and crisp.
02 -
  • The soup will taste vastly different depending on the ripeness of your tomatoes - in winter months, roasting becomes even more important to concentrate what flavor is available.
  • Adding a pinch of baking soda can neutralize acidity without masking the tomato flavor if you find it too sharp.
03 -
  • For an unexpected twist, try finishing the soup with a tiny splash of balsamic vinegar which amplifies the natural sweetness of the tomatoes.
  • Toast your tomato paste in the pot for 30 seconds before adding the broth to develop a deeper, more complex flavor base.
Go Back