Roasted Tomato Soup Crispy Croutons (Printable Version)

A velvety blended soup featuring caramelized roasted tomatoes, aromatic vegetables, and seasoning. Finished with golden homemade croutons for satisfying crunch in every bowl.

# What You'll Need:

→ Roasted Tomato Soup

01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - ¼ cup heavy cream or coconut cream, optional

→ Crispy Croutons

12 - 4 thick slices day-old bread, cut into ¾ inch cubes
13 - 2 tablespoons olive oil
14 - ½ teaspoon garlic powder
15 - ¼ teaspoon salt
16 - Freshly ground black pepper to taste

# Cooking Steps:

01 - Set oven temperature to 400°F.
02 - Arrange halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat evenly.
03 - Roast for 30 to 35 minutes until tomatoes are caramelized and onions are softened.
04 - In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer roasted tomatoes, onion, and garlic to a large saucepan. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth. For extra creaminess, stir in heavy cream or coconut cream. Adjust seasoning to taste.
07 - Ladle hot soup into bowls and top generously with crispy croutons. Serve immediately.

# Expert Advice:

01 -
  • The roasting step isn't just technique—it's where those flat, ordinary tomatoes develop a sweetness that makes you wonder why you'd ever buy canned soup again.
  • Croutons from day-old bread mean you're actually using up what would've become stale, plus they stay crispy even as they soak in the warmth of the bowl.
  • It comes together in one hour, which feels almost impossible for something this velvety and satisfying.
02 -
  • The roasting is non-negotiable—it's what separates this from any other tomato soup, so don't try to rush it or skip it by using raw tomatoes.
  • Immersion blenders really do make a difference here; they blend more slowly than traditional blenders, which keeps air out and creates that restaurant-quality silky texture instead of foam.
  • Day-old bread for croutons is essential—fresh bread will turn mushy rather than crispy, and you'll be disappointed.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and gives you a bowl of comfort whenever you need it most.
  • If your tomatoes aren't particularly ripe or sweet, roast them a few extra minutes to really caramelize those edges; this is your secret weapon for fixing less-than-perfect tomatoes.
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