Creamy Roasted Tomato Soup (Printable)

Vibrant roasted tomatoes blended into a silky, creamy bowl finished with crisp croutons

# What You'll Need:

→ For the 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

→ For the Homemade 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 - Preheat your oven to 425°F.
02 - Arrange tomatoes with cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.
03 - Roast 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 for 5 minutes.
06 - Add basil leaves, then blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed to balance acidity. Taste and adjust seasoning. Heat gently without boiling.
08 - Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.

# Expert Advice:

01 -
  • The roasting caramelizes the tomatoes into pure comfort, no canned soup comparison allowed.
  • Those homemade croutons stay crispy even when they kiss the cream, a textural moment worth the extra step.
  • It's elegant enough for guests but honest enough for a Tuesday night when you need something real.
02 -
  • Day-old bread is essential for croutons—fresh bread will absorb oil and turn heavy instead of crisping, a mistake I made once and never again.
  • Don't skip the roasting step just because you think blending will make it smooth anyway—that's where the caramelization happens, the entire flavor story of this soup.
03 -
  • Use a fine-mesh strainer to push the soup through after blending if you want an almost-silk texture, something I learned from a restaurant chef who seemed to live in my kitchen.
  • Never boil the soup after adding cream—a gentle simmer keeps it silky and prevents it from separating into something that looks broken.
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