Creamy Roasted Tomato Soup with Sourdough Croutons

Roasting tomatoes with onion and garlic gives this simple soup a rich flavor without a long ingredient list. A splash of cream softens the acidity, while homemade sourdough croutons add a buttery, crisp finish.

Serve it with Jen’s Buns Classic Sourdough, or pair it with our Jalapeño Cheddar Sourdough Grilled Cheese for an easy soup-and-sandwich dinner.

The Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 45–50 minutes

For the soup

• 2½ pounds ripe Roma tomatoes, halved
• 1 medium yellow onion, cut into wedges
• 6 garlic cloves, peeled
• 3 tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• 2 cups vegetable broth, plus more as needed
• ½ teaspoon dried oregano
• ½ cup heavy cream
• Small handful of fresh basil leaves

For the sourdough croutons

• 3 cups sourdough bread, cut into ¾-inch cubes
• 2 tablespoons melted butter or olive oil
• ¼ teaspoon garlic powder
• Pinch of salt
• 2 tablespoons grated Parmesan, optional

Instructions

1. Roast the vegetables. Heat your oven to 425°F. Place the tomatoes, onion, and garlic on a large rimmed baking sheet. Toss with olive oil, salt, and pepper. Arrange the tomatoes cut-side up and roast for 30–35 minutes, until softened and lightly browned.
2. Prepare the croutons. Toss the bread cubes with melted butter or olive oil, garlic powder, salt, and Parmesan if using. Spread on a separate baking sheet. Bake for 10–15 minutes, tossing halfway through, until golden and crisp. These can bake alongside the vegetables; check them early.
3. Build the soup. Transfer the roasted vegetables and their juices to a large pot. Add the tomato paste, broth, and oregano. Bring to a gentle simmer and cook for 10 minutes.
4. Blend. Add the basil and blend with an immersion blender until smooth. If using a countertop blender, work in small batches, following its instructions for hot liquids.
5. Finish. Stir in the cream and warm gently. Add more broth for a thinner soup, then taste and adjust the seasoning.
6. Serve. Ladle into bowls and add the croutons just before eating.

Which Bread Should You Use?

Classic Sourdough lets the tomato and basil flavors stand out. Garlic Parmesan or Garlic Rosemary adds extra savory flavor—just go lightly on the crouton seasoning.

A loaf that’s a day or two old works especially well for croutons. Cut it into even pieces so everything crisps at the same rate.

Keep the croutons separate until serving so they stay crunchy, and save a few extra for your next salad.