Save A bowl of Roasted Tomato Soup With Crispy Croutons is the ultimate comfort meal, blending vibrant colors with velvety textures. This Modern American classic relies on the deep, caramelized flavors of oven-roasted tomatoes, garlic, and onions to create a soup that is as sophisticated as it is simple. Whether you are seeking a heartwarming vegetarian dinner or a light starter, this recipe delivers a fresh and satisfying flavor in every spoonful.
Save The secret to this soup's incredible depth is the time spent in the oven. Roasting the vegetables until they are soft and slightly charred creates a rich base that far surpasses standard canned soups. When combined with a touch of cream and aromatic thyme, the result is a restaurant-quality dish that can be prepared in just about an hour.
Ingredients
- For the Roasted Tomato Soup:
- 1.5 kg (3.3 lbs) ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 500 ml (2 cups) vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 60 ml (¼ cup) heavy cream or coconut cream (optional, for creaminess)
- For the Crispy Croutons:
- 4 thick slices day-old bread, cut into 2 cm (¾ in) cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and thyme. Toss gently to coat.
- Step 3
- Roast for 30–35 minutes, until the tomatoes are caramelized and the onions are soft.
- Step 4
- While the vegetables roast, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet and bake (can share the oven with the tomatoes) for 10–15 minutes, stirring once, until golden and crisp. Set aside.
- Step 5
- Transfer the roasted tomatoes, onion, and garlic to a large saucepan. Add vegetable broth, tomato paste, and sugar (if using). Bring to a simmer over medium heat for 10 minutes.
- Step 6
- Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth. For extra creaminess, stir in the heavy cream or coconut cream. Adjust seasoning to taste.
- Step 7
- Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.
Zusatztipps für die Zubereitung
For extra depth, add a pinch of smoked paprika or a splash of balsamic vinegar while simmering the soup. To ensure the smoothest texture, use a high-powered immersion blender or pass the soup through a fine-mesh sieve after puréeing. If the tomatoes are particularly acidic, the optional teaspoon of sugar helps balance the flavors beautifully.
Varianten und Anpassungen
You can easily adapt this recipe to fit your dietary needs. Make it vegan by using coconut cream instead of heavy cream. For a gluten-free version, simply use gluten-free bread for the croutons. This dish is naturally vegetarian and provides approximately 260 calories per serving, making it a light yet satisfying meal.
Serviervorschläge
Serve each bowl hot, garnished with fresh basil leaves or a light drizzle of high-quality olive oil. The crispy croutons are the star topping, but a side of crusty sourdough bread or a classic grilled cheese sandwich makes for an even heartier presentation. Always check ingredient labels for potential allergens like gluten and dairy before serving.
Save With its vibrant color and rich, roasted aroma, this tomato soup is sure to become a household favorite. The combination of slow-roasted produce and quick, crunchy croutons creates a meal that is both comforting and impressive. Enjoy the warm, velvety finish of this homemade classic!
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, the soup reheats beautifully. Store it in the refrigerator for up to 4 days or freeze for 3 months. Add croutons just before serving to maintain their crunch.
- → What type of tomatoes work best?
Roma or vine-ripened tomatoes are ideal due to their meaty texture and concentrated flavor. Even slightly overripe tomatoes work wonderfully since roasting intensifies their natural sweetness.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for easiest cleanup. For an ultra-silky result, pass the puréed soup through a fine-mesh sieve to remove any remaining fibers or seeds.
- → Can I make this without cream?
Absolutely. The soup is delicious without cream, letting the roasted tomato flavors shine. For richness without dairy, try adding a splash of coconut cream or blending in a roasted potato.
- → What can I serve alongside this soup?
A simple green salad with vinaigrette pairs perfectly. Grilled cheese sandwiches work wonderfully, or keep it light with fresh basil and a drizzle of good olive oil as garnish.
- → How do I store leftover croutons?
Keep cooled croutons in an airtight container at room temperature for up to 3 days. If they lose crunch, refresh them in a 350°F oven for 5-10 minutes until crispy again.