Creamy Roasted Tomato Soup (Print)

Vibrant roasted tomatoes blended into a smooth, creamy soup finished with crisp croutons and fresh basil.

# 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
12 - 2 tablespoons fresh basil leaves

→ 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, and garlic on a baking sheet. Drizzle with olive oil, 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. Alternatively, 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 step concentrates tomato flavor so intensely that you'll taste the difference immediately and wonder why you ever made it any other way.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen, perfect for impressing without the stress.
  • The homemade croutons add textural contrast and won't go soggy like store-bought ones, which is a game-changer for bowl presentation.
02 -
  • Do not skip the roasting step or shortcut it with canned tomatoes alone—roasting fresh tomatoes is what gives this soup its depth, and it's non-negotiable if you want restaurant-quality results.
  • Taste the soup before adding cream because salt and seasonings taste different once the cream goes in, and you might need less of each than you think.
03 -
  • Don't blend the soup until you've added the basil, because cooking basil directly in the soup before blending keeps it from turning dark and bitter.
  • If your soup breaks or looks separated after adding cream, remove it from heat immediately and whisk in a splash of cold broth to bring it back together smoothly.
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