Creamy Roasted Tomato Soup (Printer-friendly)

Silky smooth roasted tomato soup with cream, fresh basil, and buttery homemade croutons ready in under an hour.

# Ingredient List:

→ 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 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon smoked paprika
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar
11 - 1/2 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 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon garlic powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon dried oregano

# How-To Steps:

01 - Set 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 in the oven for 25 to 30 minutes until tomatoes are caramelized and tender.
04 - While vegetables roast, 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 to the pot. Blend using an immersion blender until smooth, or carefully transfer to a blender in batches and blend until smooth.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently without bringing to a boil.
08 - Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.

# Expert Advice:

01 -
  • The roasting process transforms even ordinary supermarket tomatoes into something magical, giving this soup a depth that stovetop versions simply cant match.
  • You can easily customize the consistency from rustic to silky smooth, depending on how thoroughly you blend it and how much cream you add.
02 -
  • Adding a teaspoon of sugar isnt cheating, its a chef trick that balances acidity when tomatoes arent perfectly ripe or in-season.
  • The soup will taste even better the next day after the flavors have had time to meld, so consider making it ahead for an easy meal prep solution.
03 -
  • Line your roasting pan with parchment paper for the tomatoes, not just for easier cleanup but because those caramelized bits that stick to the paper can be scraped into the soup for extra flavor.
  • Reserve a few roasted tomato chunks before blending and add them back to the soup at the end for textural contrast that makes each spoonful slightly different from the last.
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