Creamy Roasted Tomato Soup (Printable)

Vibrant roasted tomato soup blended with cream, served with golden croutons for a comforting meal.

# What You Need:

→ Soup Base

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
12 - 2 tablespoons fresh basil leaves

→ 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 cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.
03 - Roast 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 the soup using an immersion blender until smooth. Alternatively, carefully transfer to a blender in batches.
07 - Return soup to the 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 Hacks:

01 -
  • The roasting process concentrates the tomato flavor in a way that no stovetop soup can match, giving you that perfect balance of brightness and depth that will have everyone asking for your secret.
  • It actually gets better after a day in the fridge, making it the ultimate make-ahead meal for those nights when cooking feels impossible.
02 -
  • Never salt your tomato soup until after youve added any acidic ingredients like tomato paste, as acidity intensifies the perception of saltiness.
  • If your tomatoes arent perfectly ripe and sweet, that optional teaspoon of sugar isnt really optional, its the difference between a soup that tastes flat and one that sings.
03 -
  • Save the oil from the baking sheet after roasting the vegetables, its infused with amazing flavor and makes a fantastic base for salad dressing or drizzling over the finished soup.
  • If youre short on time, good-quality canned whole tomatoes can substitute for fresh, just drain them well and roast as directed, though the cooking time will be about 10 minutes less.
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