Save to Pinterest Few things are as comforting as a warm bowl of soup, and this Roasted Tomato Soup with Crispy Croutons takes that comfort to a new level. By roasting fresh tomatoes, onions, and garlic, we unlock a deep, caramelized flavor that is both sweet and savory, creating a velvety base that feels truly homemade. It is the ultimate vibrant meal for any day of the week.
Save to Pinterest The secret to this soup's incredible depth lies in the oven. Roasting the vegetables at a high temperature intensifies their natural sweetness and adds a subtle smokiness. Paired with garlic-infused croutons made from day-old bread, every spoonful offers a delightful contrast of textures.
Ingredients
- For the Roasted Tomato Soup
- 1.5 kg (3.3 lbs) ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 500 ml (2 cups) vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 60 ml (¼ cup) heavy cream or coconut cream (optional, for creaminess)
- For the Crispy Croutons
- 4 thick slices day-old bread, cut into 2 cm (¾ in) cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat.
- Step 3
- Roast for 30–35 minutes, until the tomatoes are caramelized and the onions are soft.
- Step 4
- While the vegetables roast, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake (can share the oven with the tomatoes) for 10–15 minutes, stirring once, until golden and crisp. Set aside.
- Step 5
- 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.
- Step 6
- Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth. For extra creaminess, stir in the heavy cream or coconut cream. Adjust seasoning to taste.
- Step 7
- Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.
Zusatztipps für die Zubereitung
For the smoothest results, an immersion blender is the most convenient tool, but a regular blender works well for larger batches. If the tomatoes are particularly acidic, don't skip the pinch of sugar as it perfectly balances the soup's flavor profile. Ensure the croutons are toasted until completely golden to prevent them from getting soggy too quickly in the soup.
Varianten und Anpassungen
This recipe is easily adapted to various dietary needs. For a vegan version, simply use coconut cream or skip the cream entirely. To make it gluten-free, use your favorite gluten-free bread for the croutons. If you prefer a bit of heat, you can add a pinch of red pepper flakes or smoked paprika during the simmering stage for a spicy kick.
Serviervorschläge
Garnish the soup with fresh basil leaves or a drizzle of high-quality olive oil for a professional touch. A splash of balsamic vinegar added just before serving can also enhance the sweetness of the roasted tomatoes. Serve alongside a fresh green salad or extra bread for dipping.
Save to Pinterest Enjoy this rich and hearty soup while it is steaming hot. It is a timeless recipe that brings a touch of modern comfort to your table, proving that the simplest ingredients often make the most memorable meals.
Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Fresh tomatoes work best for roasting since they hold their shape well and caramelize beautifully. However, in a pinch, you can use whole canned plum tomatoes—drain them thoroughly and roast as directed. The flavor will be slightly less vibrant, but still delicious.
- → How do I store and reheat leftovers?
Store the soup and croutons separately in airtight containers. The soup keeps refrigerated for up to 4 days and freezes well for up to 3 months. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened. Croutons stay crisp at room temperature for 2-3 days in a sealed container.
- → Can I make this dairy-free?
Absolutely. Simply omit the heavy cream, or substitute with full-fat coconut cream for richness. Coconut cream adds a subtle sweetness that pairs surprisingly well with roasted tomatoes. Alternatively, blend in a small handful of soaked cashews for creamy texture without dairy.
- → What's the best bread for croutons?
Day-old sourdough, French bread, or Italian loaf work wonderfully because they have a sturdy structure that holds up when cubed and baked. Avoid very soft sandwich bread, which can become tough rather than crispy. The bread should feel slightly firm to the touch—almost too hard to eat fresh—since it will soften during baking.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. The texture may separate slightly after thawing, but a quick whisk or blend brings it back to silky smoothness.