Save A vibrant, velvety roasted tomato soup finished with a swirl of cream and topped with crisp homemade croutons. Perfect for cozy evenings or as a comforting starter, this dish elevates simple garden ingredients into a rich, flavorful masterpiece through the magic of roasting.
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The secret to this soup is the roasting step, which intensifies the natural sweetness of the tomatoes and mellows the bite of the garlic and onions. Blended with fresh basil and finished with a touch of heavy cream, every spoonful is pure comfort.
Ingredients
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- For the Soup
- 1.5 lbs (700 g) ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional)
- 2 cups (480 ml) vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to adjust acidity)
- ½ cup (120 ml) heavy cream, plus more for garnish
- 2 tbsp fresh basil leaves, plus more for garnish
- For the Homemade Croutons
- 2 cups (100 g) day-old bread, cut into ½-inch cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp dried oregano
Instructions
- Step 1
- Preheat your oven to 425°F (220°C).
- Step 2
- Arrange tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using.
- Step 3
- Roast for 25–30 minutes, until tomatoes are caramelized and tender.
- Step 4
- Meanwhile, toss bread cubes with olive oil, garlic powder, salt, and oregano. Spread on a separate baking sheet and bake for 8–10 minutes until golden and crisp. Set aside.
- Step 5
- Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes.
- Step 6
- Add basil leaves, then blend the soup using an immersion blender until smooth (or carefully transfer to a blender in batches).
- Step 7
- Return soup to the pot. Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently, do not boil.
- Step 8
- Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.
Zusatztipps für die Zubereitung
When blending the soup, ensure the basil leaves are fully incorporated for the best color and flavor. If you prefer an extra smooth texture, you can pass the blended soup through a fine sieve before returning it to the pot.
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Varianten und Anpassungen
For a vegan soup, substitute the heavy cream with coconut cream or a plant-based alternative. You can also make this recipe gluten-free by using your favorite gluten-free bread for the homemade croutons.
Serviervorschläge
Serve this soup alongside a classic grilled cheese sandwich for a timeless and comforting pairing. A final garnish of fresh basil leaves and a few extra croutons ensures a beautiful presentation.
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Warm, creamy, and full of roasted goodness, this tomato soup is certain to become a favorite in your household. Enjoy your homemade meal!
Recipe Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Yes, you can substitute with one 28-ounce can of whole tomatoes. Drain them slightly before roasting, or use a mix of fresh and canned for deeper flavor. Roasting time may be slightly reduced.
- → How do I make this soup vegan?
Replace the heavy cream with coconut cream, cashew cream, or any plant-based alternative. Use gluten-free bread for croutons if needed, and ensure your vegetable broth is vegan-certified.
- → Can I make this soup ahead of time?
Absolutely. Prepare the soup up to 3 days in advance and store in the refrigerator. Reheat gently on the stovetop. Make croutons fresh before serving for the best texture and crunch.
- → What can I serve with this tomato soup?
This pairs beautifully with grilled cheese sandwiches, crusty bread, or a simple green salad. For a heartier meal, serve alongside a panini or quesadilla.
- → Why add sugar to tomato soup?
A small amount of sugar balances the natural acidity of tomatoes, creating a more rounded flavor. Taste first—ripe, sweet tomatoes may not need any sugar at all.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
