Pin The smell of tomatoes roasting in the oven hits different in February, when the garden outside is buried under snow and my kitchen window fogs up with warmth. I started making this soup during a particularly dreary winter when I needed something that tasted like sunshine, and now it is my go to for rainy Sundays and lazy weeknight dinners.
Last month my friend Sarah came over for lunch after a rough morning, and I watched her shoulders actually drop as she took that first spoonful. There is something about this soup that feels like a hug from the inside out, especially when those golden croutons hit the hot broth.
Ingredients
- 1.5 kg ripe tomatoes, halved: Vine ripened tomatoes work best here, but even grocery store tomatoes transform completely in the oven, so do not stress about finding perfect ones
- 1 large onion, quartered: The onion sweetens as it roasts, adding depth without making the soup taste oniony
- 4 cloves garlic, peeled: Roasting tames the sharp bite of raw garlic into something mellow and sweet
- 2 tbsp olive oil: This helps the vegetables caramelize and creates those gorgeous browned edges
- 1 tsp salt: Essential for bringing out all the natural sweetness of the tomatoes
- ½ tsp freshly ground black pepper: Freshly ground makes a real difference here
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves: Thyme pairs beautifully with tomatoes and adds an earthy note
- 500 ml vegetable broth: Low sodium broth gives you control over the final seasoning
- 1 tbsp tomato paste: This little trick intensifies the tomato flavor even more
- 1 tsp sugar: Optional but helpful if your tomatoes are not perfectly ripe
- 60 ml heavy cream or coconut cream: Makes the soup velvety smooth, but it is still delicious without it
- 4 thick slices day old bread, cut into 2 cm cubes: Slightly stale bread actually makes better croutons because it crisps up beautifully
- 2 tbsp olive oil: For coating the croutons evenly
- ½ tsp garlic powder: Distributes garlic flavor more evenly than minced garlic would
- ¼ tsp salt: Keeps the croutons savory and addictive
- Freshly ground black pepper: A generous pinch adds a little kick
Instructions
- Heat things up:
- Preheat your oven to 200°C (400°F) and clear some counter space, this recipe comes together quickly once everything starts roasting
- Prep the vegetables:
- Arrange those halved tomatoes, onion quarters, and garlic cloves on a large baking tray, giving them room to breathe so they roast instead of steam
- Season generously:
- Drizzle everything with 2 tbsp olive oil, then sprinkle with salt, pepper, and thyme, tossing gently with your hands until every piece is coated
- Roast until golden:
- Let the vegetables roast for 30 to 35 minutes until the tomatoes are collapsed and caramelized, with some browned edges that mean flavor
- Make the croutons:
- While the vegetables roast, toss bread cubes with olive oil, garlic powder, salt, and pepper in a bowl, then spread them on a lined baking sheet
- Crisp them up:
- Bake the croutons for 10 to 15 minutes, stirring once halfway through, until they are golden brown and crunchy all over
- Simmer the soup:
- Transfer the roasted vegetables to a large saucepan, add vegetable broth, tomato paste, and sugar if using, then bring to a gentle simmer
- Blend until smooth:
- Use an immersion blender or transfer to a blender in batches, puréeing until completely silky, then stir in cream if you want that extra richness
- Serve it up:
- Ladle the hot soup into bowls and pile on those crispy croutons while everything is still hot and fragrant
Pin This recipe has become my comfort food default, the one I turn to when nothing sounds good but I know I need something nourishing. Something about roasting vegetables feels like magic, turning simple ingredients into something that feels special without much effort at all.
Making It Your Own
I have played around with this soup so many times, adding a pinch of smoked paprika for depth or a splash of balsamic vinegar for brightness. Sometimes I throw in a red bell pepper with the tomatoes, which adds sweetness and an even deeper red color. The recipe is forgiving and welcomes experimentation.
Serving Suggestions
A simple green salad with a vinaigrette balances the richness perfectly. Grilled cheese sandwiches, obviously, but try using good sourdough and sharp cheddar for something next level. This soup also freezes beautifully, so double the recipe and stash half for later.
Timing And Preparation
The active prep time is short, mostly chopping and arranging vegetables on the tray. While everything roasts, you have time to clean up or set the table, which I love. The croutons can be made days ahead and stored in an airtight container, though they rarely last that long in my house.
- Set out all ingredients before you start cooking to keep the process smooth
- Use two baking sheets if your vegetables are crowded, they need space to roast properly
- Let the soup rest for 5 minutes off the heat before serving, the flavors meld beautifully
Pin Enjoy every spoonful of this cozy soup, and do not be surprised if it becomes a regular in your rotation too.
Recipe Questions
- → Can I use canned tomatoes instead of fresh?
While fresh tomatoes yield the best roasted flavor, you can substitute with high-quality canned whole tomatoes. Drain them well and pat dry before roasting. The roasting time may reduce to 20–25 minutes since canned tomatoes are already softer.
- → How long does this soup keep in the refrigerator?
The soup base stores beautifully for 4–5 days in an airtight container. Keep the croutons separate in a sealed bag at room temperature to maintain their crisp texture. Reheat the soup gently on the stovetop, adding a splash of broth or water if it has thickened.
- → Can I freeze this soup?
Absolutely. Freeze the soup base (without cream) for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. If you plan to freeze, omit the cream until after reheating, as dairy can sometimes separate when frozen and thawed.
- → What bread works best for the croutons?
Day-old sourdough, French bread, or rustic country loaf create excellent croutons with sturdy texture. Avoid very soft sandwich bread as it may become mushy rather than crisp. For a gluten-free version, use a dense gluten-free bread and reduce the baking time slightly.
- → How can I make this soup extra creamy without dairy?
Blend in a drained can of white beans (cannellini) or add cooked potato before puréeing. Both create natural creaminess without altering the flavor profile. Coconut cream also works beautifully and adds subtle sweetness that complements the roasted tomatoes.
- → What other garnishes work well?
Fresh basil leaves, a swirl of pesto, or toasted pumpkin seeds make excellent additions. A drizzle of high-quality olive oil or balsamic glaze just before serving adds visual appeal and flavor depth. For protein, consider topping with shredded Parmesan or chopped hard-boiled eggs.