Creamy Roasted Tomato Soup

The first time I made roasted tomato soup, I stood in my kitchen watching the tomatoes blister in the oven, realizing that heating up canned soup had been cheating myself my entire life. The smell of caramelized onions and tomatoes filled my tiny apartment, making it feel cozier than any restaurant could. My roommate wandered in, drawn by the aroma, and asked what I was making that smelled like a fancy bistro. That evening, with croutons scattered across the top and cream swirled through the vibrant red, I understood why tomato soup is the universal language of comfort food.

Last winter, my friend came over after a terrible day at work, and I served this soup without saying much. She took one sip, closed her eyes, and whispered that it tasted like being hugged from the inside. We sat at my scratched kitchen table until the bowls were empty, the croutons long gone, and suddenly everything felt more manageable than it had an hour before.

Ingredients

• 1.5 lbs ripe tomatoes: I used to think any tomatoes would work, but ripe ones caramelize better and balance the acidity naturally
• 1 large onion: Quarter it so the edges get those beautifully charred spots that add depth
• 4 cloves garlic: Whole roasted cloves become milder and sweeter, no harsh bite here
• 2 tbsp olive oil: This helps everything roast evenly and prevents sticking
• 1 tsp salt: Essential for drawing out the tomatoes natural sweetness
• ½ tsp black pepper: Freshly ground makes a noticeable difference
• ½ tsp smoked paprika: Optional, but it adds this lovely smoky undertone
• 2 cups vegetable broth: Low sodium lets you control the seasoning
• 1 tbsp tomato paste: Concentrates the tomato flavor beautifully
• 1 tsp sugar: Only if your tomatoes are particularly acidic
• ½ cup heavy cream: This is what makes it velvety rather than just smooth
• 2 tbsp fresh basil: Add it right before blending for the brightest flavor
• 2 cups day-old bread: Slightly stale bread holds up better and crisps nicely
• 2 tbsp olive oil: For tossing with the croutons
• ½ tsp garlic powder: Distributes more evenly than fresh garlic on croutons
• ¼ tsp salt: Keeps the croutons seasoned throughout
• ¼ tsp dried oregano: Gives them that classic garlicky bread vibe

Instructions

Get the oven ready:

Preheat to 425°F while you prep the vegetables

Prep the roasting pan:

Arrange tomatoes cut side up, along with onion quarters and garlic cloves

Season everything:

Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika

Roast the vegetables:

Let them cook for 25 to 30 minutes until the tomatoes are soft and starting to brown

Make the croutons:

Toss bread cubes with olive oil, garlic powder, salt, and oregano, then bake for 8 to 10 minutes until golden

Start the soup base:

Transfer roasted vegetables to a large pot, add broth and tomato paste, then simmer for 5 minutes

Blend it smooth:

Add basil and use an immersion blender until completely silky

Add the cream:

Stir in heavy cream and sugar if needed, then heat gently without boiling

Serve it up:

Ladle into bowls and swirl with extra cream, croutons, and fresh basil

Save

This soup became my go-to for sick friends and heartbroken roommates because somehow it works faster than advice. There is something about that first spoonful, the way the cream swirls into the red, that feels like someone understood exactly what you needed.

Making It Your Own

I have found that a splash of balsamic vinegar right before serving adds this bright acidity that cuts through the cream. Sometimes I add a pinch of red pepper flakes for warmth, especially on cold nights when I need something to wake me up.

The Crouton Secret

The difference between okay croutons and great ones is letting them cool completely on the baking sheet instead of transferring them immediately. This extra time makes them crunchier and they will not get soggy as quickly in the soup.

Perfect Pairings

A grilled cheese sandwich is the classic choice, but I have also served this alongside a simple green salad with vinaigrette. The acid in the dressing balances the rich soup beautifully.

• Grilled cheese on sourdough creates the perfect dipping vehicle
• A glass of light red wine like Pinot Noir complements without overwhelming
• Keep extra croutons on the table because everyone wants more

Save

There are few things more honest than a bowl of tomato soup made with care, and I hope this becomes one of those recipes you turn to without thinking twice.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare up to 3 days in advance and store refrigerated. The flavors actually deepen overnight. Reheat gently over low heat, stirring occasionally. Add fresh cream and basil when serving.

→ What tomatoes work best?

Roma or plum tomatoes are ideal due to their meaty texture and lower water content. Vine-ripened or heirloom varieties also yield excellent results. Canned whole tomatoes work in a pinch.

→ Can I freeze this?

Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cream. Croutons are best made fresh but can be frozen separately.

→ How do I make it dairy-free?

Substitute heavy cream with full-fat coconut milk, cashew cream, or your preferred plant-based alternative. The texture remains wonderfully creamy and rich.

→ What can I serve alongside?

A grilled cheese sandwich creates the classic pairing. Fresh bread, garlic knots, or a simple green salad with vinaigrette also complement beautifully.