Creamy Roasted Tomato Soup (Printable)

Rich roasted tomatoes blended with cream, topped with golden croutons

# What You’ll Need:

→ Soup

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, plus more for garnish
12 - 2 tablespoons fresh basil leaves, plus more 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

# How To Make:

01 - Set oven to 425°F
02 - Place halved tomatoes cut side up, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and smoked paprika
03 - Roast in preheated oven 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 and cook for 5 minutes
06 - Add fresh basil leaves to the pot. Blend using an immersion blender until smooth, or carefully transfer to a countertop blender in batches and blend until smooth
07 - Return blended 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 prepared croutons, and garnish with fresh basil leaves

# Top Tips:

01 -
  • Roasting the garlic inside its skin makes it soft like butter and incredibly sweet.
  • Those homemade croutons soak up just enough soup to stay crunchy on the top while getting salty and tender on the bottom.
02 -
  • Never boil the soup once you have added the cream or it might break and lose its smoothness.
  • If you want a truly refined texture you can pour the blended soup through a fine mesh strainer to remove any remaining seeds or skins.
03 -
  • For an even deeper flavor try roasting a red bell pepper along with the tomatoes and onions.
  • To make this recipe vegan simply swap the heavy cream for a thick coconut cream or a cashew based alternative.
Go Back