Roasted Tomato Soup With Crispy Croutons (Print view)

A vibrant, velvety soup made with caramelized roasted tomatoes and topped with golden homemade croutons.

# What You'll Need:

→ Roasted Tomato Soup

01 - 3.3 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 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.25 cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into 0.75 inch cubes
13 - 2 tablespoons olive oil
14 - 0.5 teaspoon garlic powder
15 - 0.25 teaspoon salt
16 - Freshly ground black pepper to taste

# Cooking Steps:

01 - Set oven temperature to 400°F.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat evenly.
03 - Roast for 30 to 35 minutes until tomatoes are caramelized and onions are tender.
04 - While vegetables roast, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper in a bowl. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer roasted tomatoes, onion, and garlic to a large saucepan. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender. Stir in heavy cream or coconut cream for extra richness if desired. Adjust seasoning to taste.
07 - Ladle hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Ideas:

01 -
  • The roasting step concentrates tomato flavor into something so rich and deep, you'll taste the difference immediately compared to raw tomato soups.
  • Homemade croutons add a textural element that store-bought versions can't match, staying crispy even as they soak up the soup.
  • It comes together in just an hour with mostly hands-off cooking time, making it perfect for weeknight dinners that feel like you spent all day on them.
02 -
  • Don't skip the roasting step or try to rush it by using raw tomatoes—the caramelization creates flavors that simmering alone cannot achieve, and it's the secret to depth.
  • Make your croutons with day-old bread and watch them carefully during baking, as they go from golden to burnt in about two minutes; this is when experience trumps timing.
  • Taste the soup before adding any cream, because you might find it's already rich enough, and adding cream can sometimes mask the beautiful roasted tomato flavor you worked to create.
03 -
  • Invest in good quality tomatoes at their peak ripeness, or wait for tomato season instead of forcing this soup in winter when tomatoes taste like water.
  • Save bread heels and stale bread specifically for croutons instead of throwing them away; it's a small zero-waste victory that also gives you better texture.
  • Keep your immersion blender going in short pulses at first, then longer bursts, so you maintain control and can stop at exactly the consistency you want.
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