Creamy Roasted Tomato Soup (Printable version)

A vibrant, velvety soup featuring caramelized roasted tomatoes blended with cream and finished with crisp homemade croutons.

# 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 tbsp olive oil
05 - 1 tsp salt
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tbsp 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 tbsp olive oil
15 - 0.5 tsp garlic powder
16 - 0.25 tsp salt
17 - 0.25 tsp dried oregano

# Directions:

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 countertop blender in batches
07 - Return soup to the pot. Stir in heavy cream and sugar if needed. 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 concentrates tomato flavor so intensely that you'll taste why fresh matters.
  • It comes together in under an hour and feels fancy enough to impress, but easy enough for a Tuesday night.
  • Homemade croutons add a textural contrast that store-bought versions simply can't match.
02 -
  • Don't blend immediately after roasting—let the soup cool for a few minutes or you'll create more steam than actual blending action, which can be messy and dangerous.
  • The smoked paprika is optional but not really—those few specks add a depth that makes people ask what your secret ingredient is.
03 -
  • Cut your tomatoes in half rather than quarters—they release more liquid and develop better caramelization when they have more surface area touching the pan.
  • If your tomatoes seem watery after roasting, drain some liquid before blending to keep the soup from becoming thin and soupy rather than velvety.
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