Roasted Tomato Soup With Crispy Croutons (Printable Version)

Vibrant roasted tomato soup with crispy golden croutons for ultimate comfort

# 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

# Directions:

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 - While the vegetables roast, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper in a bowl. 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. Alternatively, 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.

# Expert Advice:

01 -
  • The roasting caramelizes the tomatoes into pure sweetness, so you don't need much else to make it taste restaurant-quality.
  • Croutons you make yourself stay crispy for hours, which means you can actually save leftovers without them getting soggy.
  • It's one of those soups that tastes like comfort but looks elegant enough to serve to people you're trying to impress.
02 -
  • Don't blend the soup immediately after roasting; let it cool just slightly so you don't scald yourself and to give the flavors a moment to settle into something more balanced.
  • Croutons continue crisping as they cool, so pull them from the oven when they look just barely golden; they'll firm up and turn deeper brown on the counter.
03 -
  • Save the tomato roasting liquid if any pools in the pan; it's pure concentrated tomato flavor and makes your soup taste richer without adding cream.
  • Taste the soup while it's still warm; flavors shift as it cools, and you might want to adjust seasoning before serving rather than after.
Go Back