Creamy Roasted Tomato Soup (Print Version)

A vibrant, velvety soup featuring caramelized roasted tomatoes blended with cream and finished with crispy croutons for ultimate comfort.

# Components:

→ 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

# Directions:

01 - Preheat your oven to 425°F.
02 - Arrange tomatoes cut side up, onion quarters, and peeled 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 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 transforms ordinary tomatoes into something almost caramel-like, and that depth of flavor is honestly hard to achieve any other way.
  • It's vegetarian but nobody will notice because the richness from cream and the crunch of homemade croutons makes it feel completely satisfying.
  • You can make this on a weeknight and it feels like you've done something impressive without actually stressing.
02 -
  • The difference between a dull tomato soup and an incredible one is roasting—those caramelized edges aren't just pretty, they're where the deep flavor lives, so don't cut the roasting time short.
  • Never blend the soup when it's at a rolling boil because you'll end up with a broken, grainy texture instead of that silky smoothness you're after.
  • Taste everything before serving because acidity levels in tomatoes vary wildly depending on the season, and a tiny pinch of sugar or squeeze of salt can transform the entire bowl.
03 -
  • Don't peel your tomatoes before roasting—the skin helps them hold together during cooking and peels away naturally when you blend everything.
  • If your immersion blender is feeling underpowered, let the soup cool to warm instead of steaming hot, because thinner hot liquid is harder for the blender to grab and puree efficiently.
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