Creamy Roasted Tomato Soup (Print Version)

Silky smooth roasted tomatoes blended with cream and topped with buttery croutons

# What You'll Need:

→ Soup Base

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, optional
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tablespoons fresh basil leaves, plus more for garnish

→ 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 Make It:

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 if using
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 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

# Additional Tips::

01 -
  • The roasting step concentrates tomato flavor into something almost jam-like, so you taste tomato essence rather than watery broth.
  • Homemade croutons stay crisp even when dunked, which is a small detail that somehow matters more than you'd expect.
  • It looks restaurant-quality with minimal fuss—your guests will think you spent all afternoon on this.
02 -
  • Roasting tomatoes with the cut side down is the critical detail—it's the only way to get that caramelized edge that changes everything about the flavor.
  • Adding basil just before blending keeps it bright green and tasting fresh instead of turning brown and muted from the heat.
  • Heavy cream can split if added to a boiling soup, so always cool it slightly or add cream off heat to avoid a grainy texture.
03 -
  • Day-old bread crisps better than fresh bread because it already has less moisture to lose, so plan ahead or ask your bakery for yesterday's loaf.
  • If your tomatoes are pale or out of season, a tablespoon of tomato paste mixed with a splash of water and roasted separately adds depth without diluting the soup.
Go Back