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No. 0059 American Free recipe

Smoky Roasted Tomato Soup with Croutons

Roasting Roma tomatoes, red onion and garlic until charred at the edges gives this brick-red soup a sweet, smoky depth that canned soup never reaches. A swoosh of sour cream, a heap of crunchy croutons and chopped parsley make it feel complete. Pair it with a grilled cheese for the ultimate cold day lunch.

4.7 from 382 cooks

Deep red tomato soup with sour cream swoosh, croutons and parsley in ceramic bowl
Photo: Customers 1st on Pexels
Prep
15 min
Cook
55 min
Total
1 hr 10 min
Serves
4
Level
Easy
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Method 6 steps

  1. Heat the oven to 425 F and toss the tomatoes, onion and garlic with 2 tbsp oil, paprika, salt and pepper on a sheet pan.

  2. Roast cut side up for 35 to 40 minutes until the tomatoes collapse and their edges blacken in spots.

  3. Squeeze the garlic from its skins and transfer everything, including the pan juices, to a pot with the stock; simmer 10 minutes.

  4. Blend until smooth, then taste and add the sugar only if the tomatoes are sharp.

  5. Toss the bread cubes with the remaining oil and bake at 425 F for 8 minutes until golden.

  6. Ladle the soup into bowls, swipe a spoon of sour cream across the surface and top with croutons and parsley.

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