A rich, velvety blend of caramelized tomatoes topped with golden, garlicky croutons for the perfect comforting bowl.
# What You'll Need:
→ 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
11 - ¼ cup heavy cream or coconut cream, optional
→ 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 - Set oven to 400°F and allow it to reach full temperature.
02 - Arrange 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 all vegetables evenly.
03 - Roast for 30 to 35 minutes until tomatoes are caramelized and onions are soft and tender.
04 - While vegetables roast, toss bread cubes in a bowl with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once halfway through, until golden and crisp. Set aside.
05 - Transfer roasted tomatoes, onion, and garlic to a large saucepan. Add vegetable broth, tomato paste, and sugar if desired. Bring to a simmer over medium heat and cook for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender. Stir in heavy cream or coconut cream for extra creaminess if desired. Adjust seasoning to taste.
07 - Ladle hot soup into bowls and generously top with crispy croutons. Serve immediately.
