Pin It I remember staring at a pile of wrinkly tomatoes on my counter thinking they were well past their prime. Instead of tossing them in the bin I decided to throw them in a hot oven and the smell of roasting garlic soon filled my entire apartment. It was a cold Tuesday evening when I realized that the best comfort food comes from simple ingredients and a bit of heat.
One time I accidentally let the garlic roast a bit too long until it was almost black and soft. I was worried it would ruin the batch but it actually added a mysterious smoky layer that everyone raved about. My friends sat on the floor with their bowls because we did not have enough chairs yet in that tiny kitchen. We dipped crusty bread into the velvet red liquid and talked until the candles burned down.
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Ingredients
- One point five lbs ripe tomatoes: These are the heart of the dish and work best when they are slightly overripe and full of natural sugars.
- Large onion: Quartering the onion allows the edges to char slightly which adds a subtle savory depth to the final blend.
- Four cloves garlic: Roasting them whole makes them buttery and mild instead of sharp and pungent.
- Two tablespoons olive oil: Use a good quality oil because it carries the flavors of the spices and helps the vegetables caramelize.
- One teaspoon salt: This essential mineral draws out the moisture from the tomatoes during the roasting process.
- Half teaspoon black pepper: Freshly cracked pepper provides a gentle heat that cuts through the richness of the cream.
- Half teaspoon smoked paprika: This optional spice provides a tiny hint of campfire warmth that pairs beautifully with the roasted fruit.
- Two cups vegetable broth: This provides the liquid base and you should choose a low sodium version to control the saltiness.
- One tablespoon tomato paste: A small amount of concentrate deepens the color and reinforces the savory umami notes.
- One teaspoon sugar: A tiny bit of sweetness helps to balance out the natural acidity of the tomatoes.
- Half cup heavy cream: Swirling this in at the end transforms the texture from a simple puree into a luxurious treat.
- Two tablespoons fresh basil: Adding these leaves right before blending keeps the color vibrant and the taste bright.
- Two cups day old bread: Slightly stale bread makes the absolute best croutons because it soaks up the oil and crisps perfectly.
- Dried oregano: This herb adds a classic Mediterranean aroma to your homemade crunchy toppings.
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Instructions
- Roast the base:
- Toss the tomatoes and aromatics on a sheet pan and let the oven transform them into caramelized gold. The skins should look slightly charred and the juices should be bubbling around the edges after about 30 minutes.
- Toast the croutons:
- While the soup base roasts you can toss your bread cubes with herbs and bake them until they crunch. Keep a close eye on them because they go from golden to burnt in a heartbeat.
- Simmer and blend:
- Combine the roasted goodness with broth in a pot and let the flavors mingle over a low flame for a few minutes. Use an immersion blender to swirl everything into a smooth sea of orange and red.
- Finish with cream:
- Stir in the heavy cream and a pinch of sugar to balance the acidity of the tomatoes. The color will shift to a beautiful pale sunset hue as the cream incorporates into the soup.
Pin It My niece once helped me pick the basil leaves for this soup and she was so proud of her contribution. She insisted on placing every single crouton herself like she was building a tiny edible island in the middle of the bowl. Seeing her joy made the simple meal feel like a five star feast.
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The Texture Secret
I found that the secret to that restaurant quality finish is all in how long you blend. If you think it is smooth enough just keep going for another thirty seconds to break down every bit of tomato skin. This extra time creates a velvety mouthfeel that makes the soup feel much more expensive than it actually is.
Choosing the Right Bread
For the croutons I usually grab whatever is left in the bread bin whether it is sourdough or a simple baguette. The different textures of the crumb make for a much more interesting bite than store bought bags. I like to leave them in the oven until they are very dark golden so they stay crunchy even when submerged.
Pairing Your Bowl
While this soup is a star on its own I often find myself looking for the perfect sidekick to round out the meal. A simple grilled cheese with sharp cheddar is the classic choice for a reason. Here are a few other ways I like to serve this during the week.
- Try a drizzle of balsamic glaze for a tangy punch.
- Add a handful of baby spinach to the pot for a pop of green.
- Top with a sprinkle of parmesan cheese for an extra salty kick.
Pin It I hope this bowl brings as much warmth to your table as it does to mine. Enjoy every spoonful of this creamy roasted goodness.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day as flavors develop. Store in an airtight container in the refrigerator for up to 4 days. Add the cream and fresh garnishes when reheating.
- → What tomatoes work best for roasting?
Roma or plum tomatoes are ideal due to their meaty texture and lower water content. However, any ripe tomatoes will work beautifully. Vine-ripened varieties offer the most sweetness.
- → How do I achieve the smoothest texture?
Use a high-speed blender for the silkiest results, working in batches if needed. An immersion blender works well too, though it may leave slightly more texture. Strain through a fine mesh for ultra-smooth results.
- → Can I freeze this soup?
Yes, freeze before adding the cream. Let cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream before serving.
- → What can I serve alongside this soup?
Grilled cheese sandwiches are classic, but crusty bread, garlic bread, or a fresh green salad work wonderfully. For a lighter option, serve with roasted vegetable sticks or quiche.
- → How can I make it dairy-free?
Replace heavy cream with full-fat coconut cream, cashew cream, or your favorite plant-based alternative. Coconut cream adds subtle sweetness while maintaining the luxurious texture.
