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A white bowl of silky roasted tomato soup topped with golden sourdough croutons and finely grated parmesan, on a pale grey stone surface
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Roasted Tomato Soup with Croutons

This roasted tomato soup with croutons is deeply rich, silky smooth, and ready to warm you from the inside out. The best way to use summer's ripe tomatoes.
Prep Time10 minutes
1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Lunch, Starter
Cuisine: American, British, Mediterranean
Keyword: Soup, Tomato
Servings: 4
Calories: 391kcal

Ingredients

  • 1 kg ripe tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 onion diced
  • 2 celery sticks diced
  • 4 garlic cloves grated
  • 1 tsp dried oregano
  • 1 tsp smoked paprika sweet
  • 1/4 tsp chilli flakes
  • 500 ml chicken stock preferably fresh
  • 1-2 tbsp caster sugar
  • 200 g stalebread sourdough is ideal
  • 10 g parmesan finely grated
US Customary - Metric

Instructions

  • Preheat the oven to 180 °C
  • Cut the tomatoes in half or quarters, depending on the size, and place in a large roasting tin along with 2 tbsp oil, garlic, dried oregano, smoked paprika, and chilli flakes. Season well and give everything a good mix. Roast in the preheated oven for 45 minutes.
  • Meanwhile, prepare your croutons by slicing your stale bread into roughly 1cm cubes and placing them in a bowl along with 1 tbsp of oil. Mix well and then scatter the bread onto a baking tray. Place in the oven and roast for 10 minutes, tossing them around halfway through. Remove the croutons and set aside.
  • In a large saucepan, gently fry your diced onion and celery for 6-8 minutes until softened.
  • When the tomatoes are cooked, add them to the saucepan with the onion and celery, along with 500ml of chicken/vegetable stock. Cook for a further 20 minutes, stirring now and then.
  • Blitz the soup in a blender or with a hand-held stick blender until completely smooth. Pour back into the pan, taste for seasoning, and add sugar if required. The tomatoes can be so sweet that you may not need it.
  • Spoon into 4 bowls, top with a handful of croutons and a sprinkling of parmesan.

Notes

  • Feel free to omit the chilli flakes if you want something milder.
  • Whilst this recipe is written using fresh tomatoes, if you make it with good-quality tinned tomatoes, the result will still be better than a tin of soup ;-)
  • I have indicated that you might need to add sugar. Please taste the soup before adding any sugar, as you might not need it if the tomatoes are super ripe and sweet.

Nutrition

Calories: 391kcal | Carbohydrates: 48g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 541mg | Potassium: 864mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2407IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 3mg