Roasted Tomato Soup With Crispy Croutons (Printable)

A rich roasted tomato soup blended until silky smooth, crowned with golden seasoned croutons for the ultimate cozy meal.

# What You Need:

→ Roasted Tomato Soup

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - ¼ cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into ¾-inch cubes
13 - 2 tablespoons olive oil
14 - ½ teaspoon garlic powder
15 - ¼ teaspoon salt
16 - Freshly ground black pepper to taste

# Directions:

01 - Set oven temperature to 400°F.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat all vegetables evenly.
03 - Roast for 30 to 35 minutes until tomatoes are caramelized and onions are tender.
04 - While vegetables roast, toss bread cubes with olive oil, garlic powder, salt, and pepper in a bowl. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer 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 to purée soup until smooth, or transfer in batches to a blender. Stir in heavy cream or coconut cream for extra creaminess if desired. Adjust seasoning to taste.
07 - Ladle hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The roasting caramelizes the tomatoes into something richer and deeper than you'd think possible from raw fruit.
  • Homemade croutons transform from bread scraps into the perfect textural contrast without any fussiness.
  • It's one of those soups that tastes impressive enough for guests but simple enough for a quiet Tuesday night.
02 -
  • Don't skip the step of letting roasted tomatoes sit for at least 10 minutes before blending—this extra time lets the flavors settle and makes the texture noticeably creamier.
  • If your soup tastes too acidic, a pinch of sugar or a small splash of cream works better than adding more salt, which only sharpens that tang.
03 -
  • Make double the croutons and store them in an airtight container for up to five days, so you've got a quick elegant topping for salads or other soups whenever you need one.
  • If you don't have an immersion blender, a regular blender works perfectly fine—just let the hot soup cool for a few minutes first, blend in batches with the lid slightly ajar to release steam, and you'll get the same silky result.
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