# What You Need:
→ For the Roasted Tomato Soup
01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper
07 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar (optional, to balance acidity)
11 - ¼ cup heavy cream or coconut cream (optional, for creaminess)
→ For the Crispy Croutons
12 - 4 thick slices day-old bread, cut into ¾ inch cubes
13 - 2 tbsp olive oil
14 - ½ tsp garlic powder
15 - ¼ tsp 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 tbsp olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat.
03 - Roast for 30–35 minutes, until the tomatoes are caramelized and the onions are soft.
04 - While the vegetables roast, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake (can share the oven with the tomatoes) for 10–15 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 (or transfer in batches to a blender) to purée the soup until smooth. 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.
