Save It There's something about the smell of tomatoes roasting in the oven that fills a kitchen with warmth before you even taste a single spoonful. I used to buy canned tomato soup until one rainy afternoon when I had a basket of overripe tomatoes sitting on the counter, too soft for salads but too good to waste. I tossed them on a tray with some garlic and onion, roasted them until they were blistered and sweet, and blended the whole thing into something so much brighter and deeper than anything from a can. That day, I learned that roasting changes everything.
I started making this soup every time friends came over in the colder months, and it became the thing people asked for by name. One evening, a friend who claimed she didn't like tomato soup finished two bowls and asked if I'd teach her how to make it. We stood in my kitchen the following week, roasting tomatoes together while she told me about her week, and the soup simmered between us like a conversation. It's funny how a recipe can become a reason to gather.
Ingredients
- Ripe tomatoes: The riper, the better, since roasting concentrates their flavor and a little mushiness actually helps them break down into a silky soup.
- Onion and garlic: Roasting them alongside the tomatoes mellows their sharpness and adds a sweet, savory backbone to the soup.
- Olive oil: Use a good one here because it helps the vegetables caramelize and adds richness to every spoonful.
- Thyme: Fresh thyme is lovely, but dried works beautifully too and adds an earthy note that balances the tomato's brightness.
- Vegetable broth: This thins the soup to the perfect consistency and adds a layer of savory depth.
- Tomato paste: Just a tablespoon deepens the tomato flavor and gives the soup a more intense color.
- Sugar: A small pinch rounds out any acidity, especially if your tomatoes are more tart than sweet.
- Heavy cream or coconut cream: Optional, but it makes the soup velvety and comforting, and coconut cream works wonderfully if you want to keep it dairy free.
- Day old bread: Slightly stale bread makes the crispiest croutons because it soaks up the oil without getting soggy.
- Garlic powder: A quick way to add garlicky flavor to the croutons without burning fresh garlic in the oven.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) so it's ready when you need it. Gather your tomatoes, onion, and garlic while the oven heats up.
- Arrange and season:
- Lay the halved tomatoes cut side up on a large baking tray along with the onion quarters and peeled garlic cloves, then drizzle everything with olive oil and sprinkle with salt, pepper, and thyme. Toss it all gently with your hands so every piece gets coated.
- Roast the vegetables:
- Slide the tray into the oven and roast for 30 to 35 minutes, until the tomatoes are collapsed and caramelized at the edges and the onions are soft and golden. The kitchen will smell incredible.
- Make the croutons:
- While the vegetables roast, toss your bread cubes in a bowl with olive oil, garlic powder, salt, and pepper, then spread them on a lined baking sheet and bake for 10 to 15 minutes, stirring once halfway through, until they're crisp and golden. Set them aside to cool.
- Simmer the soup base:
- Transfer the roasted tomatoes, onion, and garlic to a large saucepan and add the vegetable broth, tomato paste, and sugar if you're using it. Bring everything to a gentle simmer over medium heat and let it bubble for about 10 minutes so the flavors can marry.
- Blend until smooth:
- Use an immersion blender right in the pot to purée the soup until it's completely smooth, or carefully transfer it in batches to a blender. If you want it creamy, stir in the heavy cream or coconut cream now and taste for seasoning.
- Serve hot:
- Ladle the soup into bowls and top each one generously with the crispy croutons. Serve immediately while everything is hot and the croutons are still crunchy.
Save It One winter evening, I made a pot of this soup and sat at the table with a book, dipping croutons into the bowl between pages. The warmth of the soup, the crunch of the bread, the quiet of the house, it all felt like exactly what I needed. Sometimes a recipe isn't about impressing anyone, it's just about taking care of yourself in the simplest, most delicious way possible.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors have had time to settle. Reheat it gently on the stove over low heat, adding a splash of broth or water if it's thickened up. I always make the croutons fresh when I'm ready to eat because they lose their crunch if you store them with the soup.
Making It Your Own
Once you've made this soup a few times, you'll start to see how flexible it is. A pinch of smoked paprika adds a subtle warmth, and a splash of balsamic vinegar right before serving deepens the flavor in a way that feels almost fancy. I've stirred in fresh basil at the end, swirled in pesto, and even topped it with a handful of grated Parmesan. It's one of those recipes that welcomes whatever you have on hand.
Pairing and Serving Ideas
This soup is wonderful on its own, but it's even better with a grilled cheese sandwich on the side or a simple green salad dressed with lemon and olive oil. I've served it as a starter for dinner parties, and I've also eaten it straight from the pot on a weeknight with nothing but the croutons and a drizzle of good olive oil on top.
- Serve with a crusty baguette or garlic bread for dipping.
- Top with fresh herbs like basil or parsley for a pop of color and freshness.
- Pair with a crisp white wine or a light red if you're making it for guests.
Save It This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and comfort all at once. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before serving. Prepare croutons fresh for optimal crispness, or store them in an airtight container for up to 3 days.
- → How do I achieve the best caramelization for the tomatoes?
Pat the tomatoes dry before roasting to minimize moisture. Arrange them cut-side down on the baking sheet to maximize contact with heat. Roast at 200°C for 30-35 minutes without stirring too frequently, allowing the natural sugars to concentrate and create a deep, rich flavor.
- → What's the best way to make croutons?
Use day-old bread cut into 2cm cubes for better absorption of oil and seasoning. Toss evenly with olive oil, garlic powder, salt, and pepper. Bake at 200°C for 10-15 minutes, stirring halfway through, until golden and crisp throughout.
- → How can I make this soup vegan?
Replace the heavy cream with coconut cream or plant-based cream alternatives. Use vegetable broth, which is already vegan. Ensure your bread for croutons contains no animal products, and the soup becomes entirely vegan-friendly.
- → What can I add for extra flavor depth?
Consider adding a pinch of smoked paprika for subtle smokiness, a splash of balsamic vinegar for acidity and complexity, or a small pinch of red pepper flakes for gentle heat. Fresh basil or a quality olive oil drizzle also elevates the final dish.
- → Is this suitable for a gluten-free diet?
The soup base is naturally gluten-free. To make the entire dish gluten-free, simply substitute regular bread with certified gluten-free bread when preparing the croutons. Always verify that other ingredients, particularly vegetable broth, are certified gluten-free.