Save The first time I made roasted tomato soup, I was amazed at how completely different it tasted from the canned version I grew up on. My tiny apartment kitchen filled with this incredible caramelized aroma that made my neighbor actually knock on my door to ask what I was cooking. Now it is my go-to comfort food whenever the weather turns gray or I need something that feels like a warm hug.
Last winter, my sister came over feeling completely drained from work, and I made a double batch of this soup. We sat at the kitchen table in our sweatpants, dipping croutons and talking until the pot was empty, and she told me it was exactly what she needed. That moment reminded me why simple homemade food matters so much.
Ingredients
- 1.5 kg ripe tomatoes, halved: I have learned that vine-ripened tomatoes give the best flavor, but even grocery store tomatoes become incredible after roasting
- 1 large onion, quartered: The onion sweetens as it roasts and adds depth without any sharp bite
- 4 cloves garlic, peeled: Roasted garlic becomes mellow and almost buttery, so do not be shy with it
- 2 tbsp olive oil: This helps everything caramelize beautifully in the oven
- 1 tsp salt: Essential for bringing out the natural sweetness of the tomatoes
- ½ tsp freshly ground black pepper: Adds just enough warmth to complement the roasted flavors
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Thyme and tomatoes are best friends, really they are
- 500 ml vegetable broth: Use a good quality broth you would drink on its own
- 1 tbsp tomato paste: This little trick intensifies the tomato flavor significantly
- 1 tsp sugar: Optional, but I always add it to balance the acidity, especially with less ripe tomatoes
- 60 ml heavy cream or coconut cream: Makes the soup velvety smooth, though the soup is still delicious without it
- 4 thick slices day-old bread, cut into cubes: Slightly stale bread actually makes the best croutons because it crisps up perfectly
- 2 tbsp olive oil: For coating the croutons evenly
- ½ tsp garlic powder: Gives the croutons that savory kick everyone loves
- ¼ tsp salt: Keeps the croutons addictive rather than just salty
- Freshly ground black pepper: A generous grind adds nice contrast to the salty, garlicky crust
Instructions
- Preheat your oven to 200°C:
- Get it nice and hot so the tomatoes start roasting immediately
- Arrange the tomatoes, onion, and garlic:
- Spread them on a large baking sheet with plenty of space so they roast rather than steam
- Drizzle with olive oil and season:
- Toss everything gently with your hands to coat each piece evenly
- Roast for 30-35 minutes:
- You want the tomatoes to collapse and develop dark spots, that is where all the flavor lives
- Prepare the croutons while vegetables roast:
- Toss bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated
- Bake the croutons for 10-15 minutes:
- Stir them halfway through so they get golden on all sides, then set them aside
- Transfer roasted vegetables to a large saucepan:
- Scrape all those caramelized bits from the pan into the pot, that is liquid gold
- Add broth, tomato paste, and sugar:
- Bring everything to a gentle simmer and let it cook for 10 minutes to meld the flavors
- Blend until smooth:
- An immersion blender works perfectly right in the pot, just be careful with hot soup
- Stir in the cream if using:
- Taste and adjust the seasoning before serving
- Serve immediately with croutons:
- Ladle the hot soup into bowls and pile on those crispy croutons generously
Save This recipe has become my standard housewarming gift because it makes people feel immediately at home. There is something about a steaming bowl of homemade soup that says welcome better than almost anything else I know how to make.
Making It Your Own
I love playing with this recipe depending on what I have in the pantry. Sometimes I add a pinch of smoked paprika for depth, or a splash of balsamic vinegar right at the end to brighten everything up. A handful of fresh basil never hurts either.
Perfect Pairings
A simple green salad with a bright vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches are the classic choice for a reason, especially if you use good sharp cheddar. On lighter days, just the soup and croutons feel complete enough.
Make Ahead And Storage
This soup actually tastes better the next day as the flavors continue to develop. Store it in the fridge for up to four days or freeze it for those busy weeks when you need something quick but comforting.
- Reheat gently over low heat to prevent the cream from separating if you added it
- The croutons are best stored separately and added just before serving
- Freeze in portion-sized containers for easy weekday lunches
Save I hope this soup finds its way into your regular rotation the way it has in mine. Few things are as simple and rewarding as a bowl of something made with care.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The soup actually develops deeper flavor when made 1-2 days ahead. Store in an airtight container in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth or cream if needed. Keep croutons separate and add just before serving to maintain their crispiness.
- → What tomatoes work best for roasting?
Roma tomatoes are ideal due to their meaty texture and lower water content, but any ripe tomatoes will deliver delicious results. Vine-ripened, beefsteak, or heirloom varieties all caramelize beautifully. Avoid unripe green tomatoes as they won't develop the same sweetness during roasting.
- → How do I achieve the smoothest texture?
After blending, pass the soup through a fine-mesh sieve for an ultra-silky consistency. This removes any remaining tomato skins or vegetable pieces, resulting in a professional-quality velvety finish. For convenience, a high-powered blender works excellently, though an immersion blender creates perfectly acceptable texture.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator. Note that cream may separate slightly upon reheating—simply whisk vigorously or blend briefly to restore smoothness. Croutons should always be made fresh.
- → What can I serve alongside this soup?
A crisp green salad with vinaigrette balances the richness beautifully. Grilled cheese sandwiches make for classic comfort. For lighter fare, serve with crusty bread and herb butter. The soup itself is substantial enough to stand alone as a satisfying meal, especially with protein-rich beans added during simmering.
- → How can I add more protein?
Stir in rinsed white beans like cannellini during the last 10 minutes of simmering for creamy protein. Red lentils work wonderfully too, melting into the base. For meat options, browned Italian sausage or diced pancetta add depth. Plant-based eaters can blend in silken tofu or cashew cream for protein-rich creaminess.