Roasted Tomato Soup With Crispy Croutons (Printable)

Velvety roasted tomato soup with golden homemade croutons for a comforting meal.

# Ingredient List:

→ Roasted Tomato Soup

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 1/2 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 - 1/4 cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into 3/4-inch cubes
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon salt
16 - Freshly ground black pepper to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange the 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 the tomatoes are caramelized and the onions are soft.
04 - In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer the 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. For extra creaminess, stir in the heavy cream or coconut cream. Adjust seasoning to taste.
07 - Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Tips:

01 -
  • The roasted tomatoes develop a caramelized richness that tastes nothing like raw tomato soup—it's almost like capturing late summer in a bowl.
  • Homemade croutons mean you control the crunch and can make them as garlicky or buttery as you want, which store-bought versions never quite deliver.
02 -
  • Don't skip the roasting step thinking you can simmer tomatoes faster—roasting creates caramelized sugars and deep flavors that boiling simply cannot achieve, and it's genuinely not much more work.
  • If your soup tastes too acidic, resist the urge to add more salt; instead, a tiny pinch of sugar or a splash of cream will balance it better and reveal the tomato flavor underneath.
03 -
  • Make your croutons ahead of time and store them in an airtight container for up to three days; they'll stay crispy and you can reheat them briefly in a warm oven if needed.
  • This soup freezes beautifully without the croutons, so make a double batch and you'll have comfort waiting in your freezer for the nights when you need it most.
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