Creamy Roasted Tomato Soup (Printable Version)

Velvety roasted tomato soup with cream swirl and crispy homemade croutons. Cozy, comforting, vegetarian.

# What You'll Need:

→ Soup Base

01 - 1.5 pounds 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 additional for garnish
12 - 2 tablespoons fresh basil leaves, plus additional for garnish

→ 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

# Directions:

01 - Set oven to 425 degrees Fahrenheit.
02 - Arrange tomatoes cut-side up, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, black pepper, and smoked paprika if using.
03 - Roast for 25 to 30 minutes until tomatoes are caramelized and tender.
04 - Toss 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 vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes.
06 - Add fresh basil leaves, then blend the soup using an immersion blender until smooth. Alternatively, carefully transfer soup to a blender in batches and blend until smooth.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed to balance acidity. Taste and adjust seasoning as desired. Heat gently without boiling.
08 - Ladle soup into bowls. Swirl with additional cream, sprinkle with croutons, and garnish with fresh basil.

# Expert Advice:

01 -
  • The roasting step concentrates tomato flavor into something that tastes like sunshine trapped in soup.
  • It's genuinely easy to make but tastes like you spent hours tending to it.
  • Those homemade croutons add a textural contrast that keeps things interesting instead of just smooth and boring.
02 -
  • Don't skip the roasting step thinking it's unnecessary—that caramelization is where the magic happens, and there's simply no shortcut to that depth of flavor.
  • If your soup breaks or looks grainy after adding cream, it usually means the heat was too high; just lower it and stir gently, and it will often come back together.
03 -
  • Use day-old bread for croutons because it crisps rather than becomes soggy, and don't be shy with the olive oil—they'll brown better.
  • If you accidentally over-blend and the soup becomes too thin, just simmer it uncovered for a few minutes to reduce it back to the right consistency.
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