Velvety roasted tomato soup with cream and crisp croutons. Comforting, vibrant, and ready in under an hour.
# What You Need:
→ For the Soup
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.5 teaspoon smoked paprika, optional
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.5 cup heavy cream, plus more for garnish
12 - 2 tablespoons fresh basil leaves, plus more for garnish
→ For the Homemade Croutons
13 - 2 cups day-old bread, cut into 0.5-inch cubes
14 - 2 tablespoons olive oil
15 - 0.5 teaspoon garlic powder
16 - 0.25 teaspoon salt
17 - 0.25 teaspoon dried oregano
# Directions:
01 - Preheat your oven to 425°F.
02 - Arrange tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using.
03 - Roast for 25 to 30 minutes until tomatoes are caramelized and tender.
04 - Toss bread cubes with olive oil, garlic powder, salt, and oregano. Spread on a separate baking sheet and bake for 8 to 10 minutes until golden and crisp. Set aside.
05 - Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer for 5 minutes.
06 - Add basil leaves, then blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.
07 - Return soup to the pot. Stir in heavy cream and sugar if needed. Taste and adjust seasoning. Heat gently without boiling.
08 - Ladle soup into bowls. Swirl with extra cream, sprinkle with croutons, and garnish with fresh basil.
