Creamy Roasted Tomato Soup (Printer View)

Vibrant roasted tomatoes blended into a luscious soup with cream and buttery croutons.

# Components:

→ 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, optional
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
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

# Method steps:

01 - Preheat oven to 425°F. Arrange halved tomatoes cut-side up, quartered onion, and peeled garlic on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and smoked paprika if using.
02 - Roast for 25 to 30 minutes until tomatoes are caramelized and tender.
03 - While vegetables roast, 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.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes.
05 - Add fresh basil leaves, then blend using an immersion blender until smooth. Alternatively, carefully transfer to a countertop blender in batches and blend until smooth.
06 - Return soup to the pot. Stir in heavy cream and sugar if needed to balance acidity. Taste and adjust seasoning with salt and pepper. Heat gently without boiling.
07 - Ladle soup into bowls. Swirl with additional heavy cream, sprinkle with crisp croutons, and garnish with fresh basil leaves.

# Expert Advice:

01 -
  • The roasting step does all the heavy lifting—your oven basically builds the flavor while you do something else.
  • It tastes like restaurant-quality comfort food but honestly takes about an hour from start to finish.
  • One pot and an immersion blender are all you really need, so cleanup feels almost reasonable.
02 -
  • Don't skip the roasting step thinking you can simmer everything instead—roasting creates a depth of flavor that simmering simply cannot achieve, and it's the real magic here.
  • If your immersion blender starts to clog with tomato skins, stop blending and press the soup through a fine-mesh strainer for a silkier texture that feels more elegant.
03 -
  • If your tomatoes aren't particularly flavorful, a tablespoon of tomato paste stirred in before blending will deepen the flavor dramatically without tasting like paste.
  • Chill this soup completely and serve it cold on hot days—it tastes like summer in a bowl and feels refreshing rather than heavy.
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