Roasted Tomato Soup With Crispy Croutons

There is nothing quite like a bowl of homemade roasted tomato soup to warm the soul. This vibrant, velvety dish is bursting with the concentrated flavor of fresh tomatoes, making it the perfect comforting meal for any occasion.

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This recipe takes simple pantry staples and transforms them into a gourmet experience. By roasting the vegetables at a high temperature, we unlock a natural sweetness that balances the acidity of the tomatoes beautifully.

Ingredients

• For the Roasted Tomato Soup
• 1.5 kg (3.3 lbs) ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 500 ml (2 cups) vegetable broth
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 60 ml (¼ cup) heavy cream or coconut cream (optional, for creaminess)
• For the Crispy Croutons
• 4 thick slices day-old bread, cut into 2 cm (¾ in) cubes
• 2 tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp salt
• Freshly ground black pepper, to taste

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

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.

Step 3

Roast for 30–35 minutes, until the tomatoes are caramelized and the onions are soft.

Step 4

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 for 10–15 minutes, stirring once, until golden and crisp. Set aside.

Step 5

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.

Step 6

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.

Step 7

Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.

Zusatztipps für die Zubereitung

To achieve a truly velvety texture, ensure you use an immersion blender until the mixture is completely smooth. If you prefer a thinner consistency, you can add a little extra vegetable broth during the simmering stage.

Varianten und Anpassungen

Make this recipe vegan by opting for coconut cream instead of dairy cream. For those with gluten sensitivities, simply use gluten-free bread to prepare your homemade croutons.

Serviervorschläge

Garnish each bowl with fresh basil leaves or a light drizzle of high-quality olive oil. This soup pairs excellently with a side salad or a grilled cheese sandwich for the ultimate comfort meal.

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Once you taste the difference that roasted vegetables make, you will never go back to canned soup. Enjoy this rich, homemade masterpiece immediately while the croutons are still perfectly crisp.

Recipe FAQs

→ Can I make roasted tomato soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Prepare croutons fresh when serving to maintain their crunch.

→ What tomatoes work best for roasting?

Roma, plum, or vine-ripened tomatoes yield excellent results. They should feel heavy and give slightly to gentle pressure. Avoid underripe tomatoes—they lack natural sweetness. Even slightly overripe tomatoes work beautifully since roasting concentrates their flavor.

→ Can I freeze this soup?

Yes, freeze the soup base without cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and add cream just before serving. Croutons don't freeze well—make those fresh when you plan to eat the soup.

→ How do I get the smoothest texture?

Use a high-powered blender or immersion blender and purée for at least 2 minutes. For ultra-smooth results, press the soup through a fine-mesh sieve after blending. This removes any remaining fibers or skins, creating restaurant-quality silkiness.

→ What can I serve alongside this soup?

A simple green salad with vinaigrette balances the richness beautifully. Grilled cheese sandwiches cut into strips make for classic dipping. For a lighter option, serve with roasted vegetables or a crusty baguette for additional bread beyond the croutons.

→ How do I make it vegan?

Simply substitute coconut cream, cashew cream, or your preferred plant-based cream for the heavy cream. Ensure the bread for croutons is vegan-friendly (many contain honey or dairy). The result remains just as creamy and satisfying.