Save The first time I made roasted tomato soup, it was because I had a crate of tomatoes from my neighbor's garden that were starting to soften. I thought roasting would save them, but honestly, I was just trying to avoid food waste. When that caramelized smell filled my kitchen, I knew I'd stumbled onto something completely different from the canned stuff I grew up on.
Last winter, my sister came over exhausted from a terrible week at work. I made this soup while she curled up on the couch with a blanket. She took one sip, closed her eyes, and said she could finally feel her shoulders drop. We ate the entire batch standing at the counter because neither of us wanted to move to the table.
Ingredients
- Ripe tomatoes: Roasting concentrates their natural sweetness and creates those lovely caramelized edges that make the soup taste complex
- Onion and garlic: These aromatics become mellow and almost sweet after roasting, providing a savory foundation
- Smoked paprika: Just a touch adds subtle depth without overpowering the tomatoes
- Tomato paste: This concentrated punch reinforces the tomato flavor and gives the soup body
- Heavy cream: Creates that luxurious velvety texture while taming any remaining acidity
- Fresh basil: Adds bright herbal notes that cut through the richness
- Day-old bread: Stale bread cubes crisp up beautifully without becoming tough or greasy
Instructions
- Roast the vegetables:
- Arrange tomatoes cut side up with onion quarters and garlic on a baking sheet, then drizzle generously with olive oil and season with salt, pepper, and smoked paprika
- Caramelize everything:
- Roast at 425°F for 25 to 30 minutes until the tomatoes are softened, slightly charred, and smelling incredible
- Make the croutons:
- Toss bread cubes with olive oil, garlic powder, salt, and oregano, then spread on a separate baking sheet and bake at 425°F for 8 to 10 minutes until golden and crisp
- Build the soup base:
- Transfer roasted vegetables to a large pot and add vegetable broth and tomato paste, then let everything simmer together for about 5 minutes
- Blend until smooth:
- Add fresh basil leaves and use an immersion blender to purée until completely velvety, or work in batches with a regular blender
- Add the cream:
- Stir in the heavy cream and sugar if needed to balance acidity, then taste and adjust the seasoning before heating gently
- Finish and serve:
- Ladle into bowls and swirl with extra cream, then sprinkle generously with those homemade croutons and garnish with fresh basil
Save This recipe has become my go-to when friends are sick or having a hard time. Something about that vibrant color and comforting warmth feels like being hugged from the inside out. Plus, the croutons make it feel special without any extra effort.
Making It Your Own
When tomatoes are out of season, I sometimes use half fresh tomatoes and half high-quality canned ones. The canned tomatoes actually contribute a really nice depth that complements the fresh ones. You can also add a red bell pepper to the roasting pan for sweetness and extra color.
Perfect Pairings
A grilled cheese sandwich is the classic match for a reason. The buttery, crispy bread alongside the creamy soup is basically perfection. I also love serving this alongside a simple green salad with a sharp vinaigrette to cut through the richness.
Storage and Make-Ahead Tips
This soup actually tastes better the next day as the flavors continue to meld. Store it in the refrigerator for up to 4 days, but hold off on adding the cream until you reheat it. The croutons stay crisp in an airtight container for about 3 days, though they rarely last that long in my house.
- Freeze the soup without cream for up to 3 months
- Reheat gently over low heat, stirring occasionally
- Add fresh cream just before serving for the best texture
Save There's something so satisfying about turning humble ingredients into something that feels like a treat. Hope this soup finds you on the right kind of day.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store refrigerated and reheat gently, adding extra cream when serving. Croutons stay crisp for 2 days in an airtight container.
- → What tomatoes work best for roasting?
Roma, vine-ripened, or heirloom tomatoes provide excellent flavor. Ensure they're fully ripe for natural sweetness and deep color after roasting.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for easiest pureeing. For ultra-smooth results, pass through a fine-mesh sieve after blending.
- → Can I freeze this soup?
Freeze before adding cream for up to 3 months. Thaw overnight, reheat, then stir in fresh cream. Croutons should be made fresh for best texture.
- → What can I serve alongside this soup?
Grilled cheese sandwiches make a classic pairing. Also complements garlic bread, green salads, or serve as an elegant first course with crusty baguette.