Creamy Roasted Tomato Soup with Garlic Croutons

Name: Creamy Roasted Tomato Soup with Garlic Croutons
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 kg (3 lbs) Roma tomatoes, halved lengthwise; 3 tbsp Olive oil, divided; 1 medium Yellow onion, chopped; 4 cloves Garlic, minced (2 for soup, 2 for croutons); 950 ml (4 cups) Vegetable broth; 2 tbsp Tomato paste; 120 ml (1/2 cup) Heavy cream; 1/4 cup Fresh basil leaves, chopped, plus more for garnish; 1 tsp Salt, or to taste; 1/2 tsp Black pepper, or to taste; 4 slices Day-old bread (e.g., sourdough or French bread), cut into 1-inch cubes; 2 tbsp Butter or olive oil for croutons

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This comforting soup elevates the classic tomato soup by roasting the tomatoes first, intensifying their natural sweetness and depth of flavor. Blended until silky smooth with a touch of heavy cream, it's a warm embrace in a bowl, perfect for a chilly March day. Paired with crunchy homemade garlic croutons, it's an irresistible and satisfying dish that feels both gourmet and homey.

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Creamy Roasted Tomato Soup with Garlic Croutons

Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Baking sheetLarge pot or Dutch ovenImmersion blender (or regular blender)Cutting boardSkillet

Instructions

1
Preheat oven to 200°C (400°F). Toss halved Roma tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes, or until softened and slightly caramelized. Set aside.
2
While tomatoes roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add 2 cloves of minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
3
Stir in the roasted tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld. Meanwhile, prepare croutons: Melt butter or heat oil in a skillet over medium heat. Add bread cubes and 2 cloves of minced garlic. Toss until golden brown and crispy, about 5-7 minutes.
4
Remove soup from heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious with hot liquids). Return to the pot if using a regular blender.
5
Stir in the heavy cream and chopped fresh basil. Heat gently for a few minutes, but do not boil. Taste and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls and garnish with homemade garlic croutons and a fresh basil leaf.

Nutrition

Calories380 kcal

Protein8g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, to make it vegan, simply omit the heavy cream or substitute it with full-fat coconut milk or a plant-based cream alternative. Ensure your bread for croutons is also dairy-free.

Can I freeze this tomato soup?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers or freezer-safe bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking well to re-emulsify.

What kind of bread is best for homemade croutons?

Day-old crusty bread like sourdough, French baguette, or ciabatta works best for croutons. Its slightly dry texture absorbs butter/oil and crisps up beautifully without becoming too soggy.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.