Creamy Roasted Tomato Soup (Printable)

Velvety roasted tomato soup with cream and crisp croutons. Ready in 55 minutes for cozy comfort food lovers.

# 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

# How-To 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 - While vegetables roast, 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. Alternatively, carefully transfer to a blender in batches.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed to adjust 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 step does all the heavy lifting, building flavor so deep you'd swear it simmered for hours.
  • It's genuinely easy to make yet tastes like you spent your whole day in the kitchen.
  • Homemade croutons turn this from nice into something people ask for the recipe on.
02 -
  • Don't skip roasting or try to rush it—this is where all the flavor actually happens, and you can't replicate it by just heating canned tomatoes.
  • If your soup tastes flat after blending, it's usually acidity talking, not blandness—taste before adding salt, because a squeeze of lemon or splash of good vinegar can make everything click.
03 -
  • Taste your roasted tomatoes before you blend—if they taste amazing at this point, you know you're heading somewhere good.
  • Let the soup cool just slightly before stirring in cold cream or it can separate and look curdled, even though it tastes fine.
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