Creamy Roasted Tomato Soup (Printable Version)

Vibrant roasted tomatoes blended into a velvety soup, finished with cream and crisp croutons.

# What You Need:

→ Soup Base

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
12 - 2 tablespoons fresh basil leaves

→ 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

# Steps:

01 - Preheat your oven to 425°F.
02 - Arrange tomatoes 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 -
  • Roasting the tomatoes transforms them into pure concentrated flavor—no long simmering required.
  • It's the kind of soup that tastes like restaurant-quality comfort but comes together in under an hour.
  • Homemade croutons add a textural contrast that takes this from ordinary to genuinely craveable.
02 -
  • Don't skip roasting—it's the entire flavor foundation, and the caramelized bits on the baking sheet are essential, not waste.
  • Taste and adjust seasoning in the very last moment because roasting concentrates flavors in ways that are hard to predict, and you might need less salt than you expect.
  • Cream should go in after blending and near the end of cooking to preserve its silky texture and prevent any curdling.
  • Day-old or slightly stale bread makes croutons that are actually crispy instead of tough and chewy.
03 -
  • Make this soup early in the day and reheat it gently at serving time—the flavors deepen and become more harmonious as it sits.
  • If your soup breaks or the cream separates, whisk in a splash of cold broth to bring it back together and remind yourself that homemade is always better than perfect.
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