Creamy Roasted Tomato Soup (Print version)

Velvety roasted tomato soup finished with cream and crisp homemade croutons. Comforting and vibrant.

# What You'll 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, optional
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tablespoons fresh basil leaves, plus more for garnish

→ 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 Make It:

01 - Preheat your oven to 425°F.
02 - Arrange halved tomatoes cut side up, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt, freshly ground black pepper, and smoked paprika if using.
03 - Roast for 25 to 30 minutes, until tomatoes are caramelized and tender.
04 - Meanwhile, toss 2 cups bread cubes with 2 tablespoons olive oil, garlic powder, salt, and dried 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 2 cups vegetable broth and 1 tablespoon tomato paste. Bring to a gentle simmer for 5 minutes.
06 - Add 2 tablespoons fresh basil leaves, then blend the soup using an immersion blender until smooth, or carefully transfer to a countertop blender in batches.
07 - Return soup to the pot. Stir in 0.5 cup heavy cream and 1 teaspoon sugar if needed to adjust acidity. Taste and adjust seasoning. Heat gently without boiling.
08 - Ladle soup into bowls. Swirl with additional cream, sprinkle with croutons, and garnish with fresh basil leaves.

# Expert Tips:

01 -
  • The roasting step sounds fancy but actually means you can relax while the oven does the real work.
  • Homemade croutons crisp up at the exact same time as the soup finishes, so nothing feels rushed.
  • That cream swirl feels like a small luxury in a bowl, but the whole thing comes together faster than takeout.
02 -
  • Never blend hot soup in a sealed blender without releasing steam first—I learned this the messy way when a lid popped off and soup went everywhere.
  • The soup actually tastes better the next day after the flavors settle overnight, so making this ahead for guests is a smart move.
03 -
  • If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and let it cool just enough that steam won't build pressure inside.
  • The croutons can be made a full day ahead and stored in an airtight container, then warmed in a 350°F oven for two minutes before serving so they're crispy again.
Go back