Creamy Roasted Tomato Soup (Print View)

Silky smooth roasted tomato soup with cream swirl and crispy croutons, ready in 55 minutes.

# Ingredient List:

→ For the Soup

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tbsp fresh basil leaves, plus more for garnish

→ For the Homemade Croutons

13 - 2 cups day-old bread, cut into 0.5-inch cubes
14 - 2 tbsp olive oil
15 - 0.5 tsp garlic powder
16 - 0.25 tsp salt
17 - 0.25 tsp 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. If using a countertop blender, carefully transfer soup in batches.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently, do not boil.
08 - Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.

# Expert Tips:

01 -
  • The roasting step concentrates tomato flavor so intensely that you'll taste the difference immediately—no sad, watery soup here.
  • It comes together in under an hour, which means you can have something restaurant-worthy on the table on a weeknight without fussing.
  • Making your own croutons feels fancy but honestly takes barely any effort, and homemade ones stay crisp far longer than store-bought.
02 -
  • Don't skip the roasting step or try to rush it—30 minutes of dry heat is what transforms ordinary tomatoes into concentrated, sweet gold.
  • If you blend the soup while it's boiling hot, it will splatter everywhere even in a blender with the lid on, so let it cool just slightly first or work in smaller batches.
  • Heavy cream can break or separate if the soup is too hot, so keep the final heat gentle and low even after adding the cream.
03 -
  • Make the croutons while the vegetables roast so everything finishes around the same time—it saves you from having to reheat them before serving.
  • If you find the soup has cooled and separated by the time you're serving, gently reheat it with the cream already mixed in, whisking constantly and keeping the heat low to restore that silky texture.
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