Roasted Tomato Soup With Crispy Croutons

The smell of roasting tomatoes has become my personal signal that comfort food season has officially arrived. I stumbled onto this technique during a particularly gray September when I had too many tomatoes from my farmers market run and not enough energy for anything complicated. Something magical happens when tomatoes concentrate in that high heat, turning into something deeper and sweeter than fresh could ever be. My roommate wandered into the kitchen that day, mug of tea in hand, and said something about the apartment smelling like an Italian grandmother's kitchen. We ended up eating dinner standing at the counter, the soup barely cool enough to eat, with croutons scattered everywhere.

Last winter I made this for a friend recovering from surgery, and she sent me a text three days later asking for the recipe because she'd already made it twice. There's something about this soup that feels like a hug in a bowl, especially when the croutons are still warm and slightly oil-slicked on top. I've learned to double the crouton portion because people inevitably snack on them while I'm finishing the soup.

Ingredients

• 1.5 kg (3.3 lbs) ripe tomatoes, halved: The star of the show and worth seeking out the best you can find
• 1 large onion, quartered: Becomes sweet and mellow after roasting, losing any harsh bite
• 4 cloves garlic, peeled: Roasting mellows the garlic into something almost caramel-like
• 2 tbsp olive oil: Helps everything roast beautifully and adds that silky mouthfeel
• 1 tsp salt and ½ tsp freshly ground black pepper: Essential seasoning that wakes up all the flavors
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Adds an earthy note that pairs perfectly with tomatoes
• 500 ml (2 cups) vegetable broth: The liquid base that brings everything together
• 1 tbsp tomato paste: Concentrated tomato flavor that deepens the whole pot
• 1 tsp sugar (optional): Use this if your tomatoes are particularly acidic or not quite ripe
• 60 ml (¼ cup) heavy cream or coconut cream (optional): Makes it luxuriously smooth, but it's still wonderful without
• 4 thick slices day-old bread, cut into 2 cm (¾ in) cubes: Slightly stale bread actually makes better croutons
• 2 tbsp olive oil: For coating the bread cubes until golden
• ½ tsp garlic powder and ¼ tsp salt: The classic crouton seasoning combo
• Freshly ground black pepper: As much as you like for finishing

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and position a rack in the middle for even roasting

Roast the vegetables:

Arrange tomatoes, onion, and garlic on a large baking tray, drizzle with olive oil, and season with salt, pepper, and thyme. Toss gently to coat everything evenly, then spread in a single layer and roast for 30 to 35 minutes until tomatoes are collapsed and deeply caramelized

Make the croutons:

While vegetables roast, toss bread cubes with olive oil, garlic powder, salt, and pepper in a bowl. Spread on a lined baking sheet and bake alongside the tomatoes for 10 to 15 minutes, stirring once halfway through, until golden and crisp all over

Build the soup base:

Transfer roasted vegetables to a large saucepan, add vegetable broth, tomato paste, and sugar if using. Bring to a gentle simmer over medium heat and let it bubble for 10 minutes to meld the flavors

Blend until smooth:

Use an immersion blender directly in the pot, or carefully transfer to a blender in batches, puréeing until completely velvety. Stir in cream or coconut cream if you want that extra richness

Serve it up:

Ladle hot soup into bowls and shower those homemade croutons on top while they're still slightly warm

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This recipe has become my go-to for rainy Sundays and exhausted weeknights alike. Something about it feels so much more special than canned soup, but it's hardly any more effort once everything is in the oven.

Making It Your Own

I've discovered that a splash of balsamic vinegar or a pinch of smoked paprika during the simmering phase adds incredible depth. Fresh basil leaves torn on top right before serving make it look restaurant-worthy. The recipe is also naturally vegan if you skip the cream or use coconut milk instead.

Make Ahead Magic

This soup actually tastes better the next day, so I often make a double batch and keep some for lunches. The croutons are best fresh, but you can store them in an airtight container for up to three days and refresh them in a warm oven for a few minutes. If you're freezing portions, leave out the cream and add it when you reheat.

The Bread Situation

Day-old bread works better than fresh because it has less moisture to begin with, meaning crispier croutons. Sourdough adds a tangy note that plays nicely against the sweet tomatoes, while a simple country loaf gives you that classic diner-style crunch.

• Cut your bread cubes slightly larger than you think you want them, they shrink as they dry out
• Keep an eye on the croutons in those last few minutes, they go from perfect to burnt quickly
• Any leftover croutons are fantastic broken over salads or just eaten as a snack while you clean up

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There's something deeply satisfying about making soup from scratch, especially when it tastes this good. Hope this becomes a staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. The soup actually develops deeper flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 4 days. Add the croutons just before serving to maintain their crispy texture.

→ What type of tomatoes work best?

Roma tomatoes are ideal for their meaty texture and low water content, but any ripe tomatoes will work beautifully. Vine-ripened varieties offer exceptional sweetness, while cherry tomatoes roast quickly and intensify in flavor.

→ How do I achieve the smoothest texture?

An immersion blender works perfectly directly in the pot. For ultra-silky results, pass the puréed soup through a fine-mesh sieve. This removes any remaining seeds or skins, creating a luxurious restaurant-style finish.

→ Can I freeze this soup?

Yes. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.

→ What can I serve alongside this soup?

A crisp green salad with vinaigrette provides fresh contrast. Grilled cheese sandwiches take comfort to the next level. For lighter fare, consider roasted vegetables or a simple arugula salad with shaved Parmesan.

→ How do I make the croutons extra crispy?

Use day-old bread—it toasts better than fresh. Cut cubes uniformly for even baking. Spread them in a single layer without overcrowding the pan. Toss halfway through baking and watch closely in the final minutes to achieve perfect golden crunch.