Roasted Tomato Soup With Croutons

The smell of roasting tomatoes still pulls me back to my tiny first apartment where the oven was too close to the bed but somehow everything tasted better for it. I started making this soup on rainy weekends when the market had thoseugly, overripe tomatoes nobody else wanted. Now it is the soup I make when I need something that feels like a hug but also impresses dinner guests without me actually trying that hard.

Last February my sister came over exhausted from a new job and I made a double batch. She sat at my counter eating bowl after bowl until I had to literally stop her from finishing the entire pot because I wanted leftovers for myself.

Ingredients

• Ripe tomatoes: The uglier and riper the better because roasting turns their imperfections into deep caramelized sweetness
• Onion and garlic: Roast these alongside the tomatoes instead of sautéing them first for a sweeter more mellow flavor
• Olive oil: Do not skimp here because it helps the vegetables roast evenly and adds richness
• Dried thyme: Fresh is lovely but dried actually works beautifully here since it withstands the high roasting temperature
• Vegetable broth: Use a good quality one because it becomes the base of your soup
• Tomato paste: This little tube concentrates all the tomato flavor and adds depth
• Sugar: Just a tiny pinch balances acidity especially if your tomatoes are not perfectly sweet
• Heavy cream: Completely optional but makes it luxurious
• Day old bread: Sturdy bread works best for croutons because it holds its shape while getting crispy
• Garlic powder: Sprinkle this on the croutons for little bursts of garlic flavor in every bite

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and clear enough oven space for two baking sheets because we are roasting everything.

Prep the vegetables:

Cut your tomatoes in half quarter the onion and peel the garlic cloves then spread them on a large baking tray.

Season everything generously:

Drizzle with olive oil and sprinkle with salt pepper and thyme then toss with your hands until everything is coated.

Roast until golden:

Let the vegetables roast for 30 to 35 minutes until the tomatoes are softened and starting to caramelize in spots.

Make the croutons:

Toss your bread cubes with olive oil garlic powder salt and pepper then spread on another lined baking sheet.

Bake the croutons:

Bake for 10 to 15 minutes stirring once halfway until golden and crisp all over.

Start the soup base:

Transfer the roasted vegetables to a large saucepan and add the vegetable broth tomato paste and sugar if using.

Simmer gently:

Let everything simmer together for about 10 minutes so the flavors meld.

Blend it smooth:

Use an immersion blender right in the pot or transfer batches to a regular blender until completely smooth.

Add cream if you want:

Stir in the heavy cream now for extra richness then taste and adjust the seasoning.

Serve immediately:

Ladle into bowls and top generously with those crispy croutons while the soup is still hot.

Save

This soup became my go-to dinner when I moved to a new city and knew absolutely nobody. There was something so comforting about the house smelling like roasting tomatoes while I unpacked boxes.

Make It Your Own

I add a pinch of smoked paprika sometimes when I want something smoky or a splash of balsamic vinegar for extra depth. Both additions make it taste like you worked harder than you actually did.

Serving Suggestions

A simple green salad with sharp vinaigrette cuts through the richness perfectly. I also love serving this alongside a grilled cheese sandwich made with good sharp cheddar.

Storage And Make Ahead

The soup actually tastes better the next day so feel free to make it up to three days ahead. Store it in the refrigerator and reheat gently on the stovetop adding a splash of broth if it has thickened too much.

• Freeze the soup without the cream for up to three months then stir in cream after reheating
• Keep the croutons separate so they stay crispy
• The soup thickens as it sits so thin with broth when reheating

Save

There is something so honest about a bowl of tomato soup and crispy bread. It never fails to make everything feel a little better.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. The soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Add the croutons just before serving to maintain their crunch.

→ What type of tomatoes work best?

Roma or plum tomatoes are ideal due to their lower water content and meaty texture. However, any ripe tomatoes will work beautifully. Vine-ripened varieties offer the sweetest, most robust flavor when roasted.

→ How do I make this vegan?

Simply replace the heavy cream with full-fat coconut cream. The coconut adds subtle richness while keeping the dish entirely plant-based. Ensure your bread is vegan-friendly as well.

→ Can I freeze this soup?

Yes, freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream when warming. Croutons are best made fresh.

→ What can I serve alongside this soup?

A simple green salad with vinaigrette balances the richness beautifully. Grilled cheese sandwiches, crusty bread, or even a light quiche make excellent accompaniments for a complete meal.

→ My soup is too acidic. What can I do?

The sugar in the recipe helps balance acidity, but you can also add a pinch of baking soda while simmering. A splash of cream or coconut cream naturally tempers tart flavors while adding richness.