Roasted Tomato Soup With Crispy Croutons

There's something almost magical about the moment when raw tomatoes transform in a hot oven—the kitchen fills with this concentrated sweetness that makes you forget you're cooking something so simple. I discovered this soup on an ordinary Tuesday when I had a surplus of tomatoes from the farmers market and absolutely no plan for them. What started as desperation became one of those recipes I return to whenever I need comfort in a bowl, especially paired with croutons that shatter between your teeth like edible gold.

I made this for my neighbor one October evening when she showed up at my door overwhelmed and needing to talk. We sat at the kitchen table while the tomatoes roasted, and by the time those croutons came out of the oven, she was laughing at something that hadn't seemed funny an hour before. That's when I realized this soup has a quiet magic—it's the kind of meal that gives you permission to slow down.

Ingredients

• Ripe tomatoes, 1.5 kg (3.3 lbs), halved: Use tomatoes at peak ripeness or even slightly soft ones, as roasting concentrates their sweetness and any flavor they have gets amplified; avoid hard, pale tomatoes that taste like water.
• Large onion, quartered: The onion caramelizes during roasting and becomes almost sweet, creating a natural backbone for the soup without any sharpness.
• Garlic cloves, 4, peeled: Roasting mellows garlic from harsh to buttery and golden, so don't shy away from using the full amount.
• Olive oil, 2 tbsp: Good olive oil matters here since it's part of building flavor from the start; don't use the expensive stuff, but don't use the cheapest either.
• Salt, 1 tsp and black pepper, ½ tsp: Season generously on the vegetables before roasting so the salt penetrates and seasons them throughout, not just on the surface.
• Dried thyme or fresh thyme leaves, 1 tsp or 1 tbsp: Thyme echoes the earthy sweetness of roasted tomatoes; fresh is brighter, dried is deeper, so choose based on what you have and what mood you're in.
• Vegetable broth, 500 ml (2 cups): This is where saltiness enters the equation, so taste your broth first and adjust the added salt accordingly.
• Tomato paste, 1 tbsp: This concentrated umami bomb deepens the tomato flavor without making the soup taste like you dumped in more tomatoes.
• Sugar, 1 tsp optional: A tiny amount balances acidity if your tomatoes were particularly tart; you'll know you need it the moment you taste the soup and it puckers your mouth.
• Heavy cream or coconut cream, 60 ml (¼ cup) optional: Cream softens the acidity and adds richness, but the soup is excellent without it if you prefer a lighter version.
• Day-old bread, 4 thick slices, cut into 2 cm cubes: Day-old bread is crucial because fresh bread turns mushy instead of crispy; if you only have fresh bread, leave it out for a few hours to dry slightly.
• Olive oil for croutons, 2 tbsp: Use the same oil as the soup for consistency in flavor, or switch to a lighter oil if the soup's oil is expensive.
• Garlic powder, ½ tsp: This seasons the croutons evenly without adding moisture; it's different from fresh garlic and works better here.
• Salt and black pepper for croutons, ¼ tsp and to taste: Season croutons after they're coated in oil so the seasoning sticks rather than falling to the bottom of the bowl.

Instructions

Heat your oven and prepare the pan:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper if you have it—this prevents sticking and makes cleanup feel like less of a chore. If you don't have parchment, a bare tray works fine, just give it a light oil rub.

Arrange and season the vegetables:

Spread the tomato halves cut-side up on your tray, tuck the onion quarters and garlic cloves around them, then drizzle everything with olive oil and scatter salt, pepper, and thyme across the top. Toss gently so every piece gets coated—you're not being rough, just making sure nothing sits naked in the pan.

Roast until everything caramelizes:

Slide the tray into the oven and let it cook for 30 to 35 minutes, until the tomato edges brown and char slightly, the onion is soft and golden, and the kitchen smells like concentrated tomato sweetness. You'll know it's done when you see dark spots on the tomato skin and the onions have collapsed into themselves.

Make the croutons while vegetables roast:

While the vegetables are working, toss your bread cubes in a bowl with olive oil, garlic powder, salt, and pepper until every cube gleams with oil and seasoning clings to it. Spread them on a separate baking sheet (or push them to one side of the tomato pan if your oven is tight) and bake for 10 to 15 minutes, stirring once halfway through, until they're golden, crispy, and smell like toasted bread.

Combine roasted vegetables with broth:

Once everything is roasted, transfer the tomatoes, onion, and garlic to a large saucepan and add the vegetable broth, tomato paste, and sugar if you're using it. Bring this to a simmer over medium heat and let it bubble gently for about 10 minutes so the flavors marry together.

Blend into silky smoothness:

Using an immersion blender, purée the soup right in the pot until it's completely smooth and velvety—if you hear chunks, keep blending because you want no trace of texture. If you're using a regular blender instead, work in batches and be careful with the heat, returning each batch to the pot.

Finish with cream and taste:

Stir in the cream if using, then taste and adjust seasoning—add more salt if it tastes flat, a pinch of sugar if it's too acidic, or a splash more broth if it feels too thick. This is your moment to make it exactly how you want it.

Serve with croutons:

Ladle the hot soup into bowls and shower croutons over the top so they float on the surface and stay crispy for at least a few spoonfuls. Serve immediately while the soup steams and the croutons are still snapping between your teeth.

Pin it

There was an afternoon when my son came home from school talking about an art project and mentioned feeling invisible in the classroom, and I found myself setting down a bowl of this soup in front of him with croutons piled high. He didn't need advice or reassurance in that moment—he just needed to sit with something warm and be seen. Somehow soup has always been the language my kitchen speaks when words feel too small.

The Magic of Roasting

The transformation that happens in the oven is the real story here—those raw tomatoes with their pale interiors become concentrated little jewels of flavor. Roasting removes moisture slowly, concentrating the sugars and acids into something more interesting than the sum of their parts. It's the kind of slow cooking that reminds you why patience matters in the kitchen, because there's no way to rush caramelization without burning.

Croutons Beyond the Basics

Homemade croutons are genuinely life-changing once you make them once because you realize how little effort they require compared to how much better they taste. That golden exterior and the way they snap in your mouth is what separates this soup from every canned version you've ever had. I've made croutons with herbs, with paprika, with parmesan, and they're all just variations on the same simple technique of bread, oil, and time in the oven.

Variations That Keep It Interesting

This soup is a platform more than a fixed recipe—I've stirred in balsamic vinegar on days when I wanted something deeper, added smoked paprika for earthiness, or even a splash of red wine for complexity. Fresh basil stirred in at the end brings brightness, while a drizzle of good olive oil on top makes it feel intentional. The cream is optional entirely, so you can make this vegan by using coconut cream, or skip it altogether if you prefer the pure tomato flavor.

• Try adding a pinch of smoked paprika or a splash of balsamic vinegar during the simmering stage for unexpected depth.
• Stir in fresh basil at the very end so it keeps its brightness and doesn't turn bitter from the heat.
• Make it gluten-free by using gluten-free bread for the croutons without changing anything else.

Pin it

This soup has become the recipe I make when I want to feel capable in the kitchen without stress, and the one I share when someone needs reminding that the simplest things often taste the best. Come back to it whenever you need it.

Common Questions

→ Can I make this soup ahead of time?

Absolutely! The soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth if needed. Keep croutons separate in an airtight container to maintain their crisp texture.

→ What type of tomatoes work best?

Roma tomatoes are ideal for their meaty texture and lower water content, but any ripe, in-season tomatoes will deliver delicious results. Even cherry or grape tomatoes work beautifully—they'll roast faster and concentrate natural sugars even more effectively.

→ Can I freeze this soup?

Yes! Freeze the soup base without cream for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add cream after reheating if desired. Croutons are best made fresh but can be frozen and quickly toasted before serving.

→ How do I make this vegan?

Simply substitute coconut cream, cashew cream, or your favorite plant-based milk for the heavy cream. Ensure your bread is vegan-friendly. The roasted vegetables provide such rich flavor that you won't miss the dairy—many prefer the lighter coconut version.

→ What can I serve alongside this soup?

A crisp green salad with vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches are classic, or try a light arugula salad with lemon dressing. For a complete meal, add protein like roasted chickpeas or serve alongside a vegetarian quiche.