Pin It The smell of roasting tomatoes filling my apartment on a gray Sunday afternoon is something I look forward to all year. My roommate walked in from the rain and immediately asked what magical thing was happening in the kitchen. That first batch was slightly too acidic because I had no idea that sugar could balance things out. Now I make this soup whenever I need something that feels like a warm hug but still looks impressive enough for dinner guests.
Last winter I served this at a small dinner party and watched everyone go silent after their first spoonful. One friend actually asked if there was some secret ingredient because the depth of flavor was unlike any tomato soup shed had before. The croutons disappeared faster than I could replenish them.
Ingredients
- 1.5 kg ripe tomatoes: Choose tomatoes that feel heavy and give slightly to pressure, as roasting intensifies their natural sweetness
- 1 large onion: Red onions add a lovely subtle sweetness but yellow works perfectly fine
- 4 cloves garlic: Whole roasted cloves become mellow and creamy, no sharp bite remaining
- 2 tbsp olive oil: This helps the vegetables caramelize and develop those gorgeous browned edges
- 1 tsp salt: Essential for bringing out the tomatoes natural flavors
- ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Fresh thyme sprigs scattered over the tray smell incredible as they roast
- 500 ml vegetable broth: A good quality broth matters since it becomes the base of your soup
- 1 tbsp tomato paste: This little tube adds concentrated umami that makes the soup taste slow simmered
- 1 tsp sugar: The secret weapon if your tomatoes are especially acidic
- 60 ml heavy cream or coconut cream: Completely optional but creates that luxurious restaurant texture
- 4 thick slices day old bread: Slightly stale bread actually makes better croutons because it crisps up beautifully
- 2 tbsp olive oil: Get the bread cubes evenly coated so every crouton is golden
- ½ tsp garlic powder: Distributes more evenly than fresh garlic would on small croutons
- ¼ tsp salt: Sprinkle this right after baking while the croutons are still hot
Instructions
- Get your oven ready:
- Preheat to 200°C with the rack in the middle position so everything roasts evenly
- Prep the vegetables:
- Arrange halved tomatoes, onion quarters, and peeled garlic cloves on a large baking tray
- Season everything:
- Drizzle with olive oil then sprinkle with salt, pepper, and thyme, tossing gently with your hands
- Roast to perfection:
- Bake for 30 to 35 minutes until the tomatoes are collapsed and caramelized with some dark spots
- Make the croutons:
- Toss bread cubes with olive oil, garlic powder, salt, and pepper then spread on a lined baking sheet
- Crisp them up:
- Bake for 10 to 15 minutes, stirring once halfway through, until golden brown and crunchy all over
- Build the soup base:
- Transfer roasted vegetables to a large saucepan adding vegetable broth, tomato paste, and sugar if needed
- Let it simmer:
- Bring to a gentle simmer over medium heat and let it cook together for 10 minutes
- Purée until smooth:
- Use an immersion blender directly in the pot or carefully transfer to a blender in batches
- Add optional cream:
- Stir in heavy cream or coconut cream if you want extra richness and adjust seasoning
- Serve immediately:
- Ladle hot soup into bowls and pile on those crispy croutons generously
Pin It This recipe became my go to comfort food after a particularly rough week at work. Something about the process of roasting and blending feels therapeutic, and the end result is always exactly what I need.
Making It Your Own
I once added roasted red peppers to the mix and it created the most stunning orange red color with a slightly sweeter flavor. You can also stir in a handful of fresh basil right before blending for a pop of brightness that cuts through the richness.
Crouton Secrets
Day old sourdough makes the most flavorful croutons with those perfect crunchy exterior and soft interior pockets. I keep a bag of bread cubes in my freezer just for this purpose, and they go straight from freezer to oven with no thawing needed.
Serving Ideas
A simple green salad with vinaigrette cuts through the creaminess beautifully. I also love serving this alongside a grilled cheese sandwich made with sharp cheddar and plenty of butter. The combination is absolute perfection.
- Save some roasted tomato pieces to garnish the top for extra texture
- A drizzle of good olive oil right before serving looks professional
- Fresh basil leaves added last minute maintain their bright green color
Pin It There is something deeply satisfying about transforming a basket of humble tomatoes into something this extraordinary. Hope this recipe finds you on a day you need exactly this kind of comfort.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely! The soup actually develops deeper flavors when made a day ahead. Store it in the refrigerator for up to 4 days. Add the croutons just before serving to maintain their crispiness.
- → What type of tomatoes work best?
Roma or plum tomatoes are ideal due to their meaty texture and lower water content, but any ripe, in-season tomatoes will deliver excellent results. Avoid overly soft or watery varieties.
- → Can I freeze this soup?
Yes! Freeze the cooled soup without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream if desired. Croutons are best made fresh.
- → How do I make it vegan?
Simply substitute coconut cream or your favorite plant-based cream for the heavy cream. Use olive oil throughout and ensure your bread is dairy-free. The result remains creamy and satisfying.
- → What can I serve alongside this?
A crisp green salad with vinaigrette complements the richness beautifully. Grilled cheese sandwiches, roasted vegetables, or a crusty baguette also make excellent accompaniments.
- → My soup seems too acidic, what can I do?
Add the optional sugar to balance acidity. A splash of balsamic vinegar or cream also helps neutralize sharp notes while enhancing depth. Taste and adjust accordingly.