Roasted Tomato Soup With Crispy Croutons (Print Version)

Vibrant roasted tomatoes blended into a velvety soup, topped with golden homemade croutons for the ultimate 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 - 1/2 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 - 1/4 cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into 3/4 inch cubes
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon salt
16 - Freshly ground black pepper to taste

# How to Make It:

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 evenly.
03 - Roast for 30 to 35 minutes, until the tomatoes are caramelized and the onions are soft.
04 - In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake for 10 to 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 to purée the soup until smooth, or transfer in batches to a blender. 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.

# Additional Tips::

01 -
  • The roasting transforms ordinary tomatoes into something deeply flavorful and almost sweet, nothing like canned soup.
  • Homemade croutons are genuinely better and easier than you'd think, plus they stay crispy instead of getting soggy.
  • It's naturally vegetarian but tastes so rich and satisfying that nobody misses anything.
02 -
  • Don't skip the roasting step thinking you can just boil everything; it's the caramelization that gives this soup its depth and slightly sweet, complex flavor.
  • Day-old bread makes vastly superior croutons because fresh bread gets chewy instead of crispy, so plan ahead or toast fresh bread lightly first.
  • Taste the soup before serving and adjust seasoning—the saltiness of your broth varies, and this small step makes the difference between good and unforgettable.
03 -
  • Make extra croutons because they'll disappear; they're honestly good enough to eat by the handful straight from the baking sheet.
  • This soup freezes beautifully without the croutons, so make a double batch and save it for a rushed weeknight when you still want something homemade and comforting.
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