How to Make Tomato Soup with Croutons from Scratch

Roasted Tomato Soup with Garlic and Sage Croutons

A creamy, comforting tomato soup with roasted garlic and crispy sage croutons, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 1

Course: Main Course, Soup

Cuisine: American

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Roasted Tomatoes and Garlic

• 3-4 pounds ripe organic tomatoes cut into wedges
• 2 whole garlic bulbs tops trimmed to expose cloves

For the Soup Base

• 1/2 medium yellow onion chopped
• 1 tablespoon extra virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable stock
• 4 tablespoons organic tomato paste
• 1 teaspoon sea salt
• 1 teaspoon all-purpose seasoning blend see notes for homemade mix
• 1/2 teaspoon smoked paprika

For the Sage Croutons

• 2 cups sourdough bread cubed, preferably day-old
• 2 tablespoons unsalted butter melted
• 8-10 leaves fresh sage finely chopped
• 1/4 teaspoon garlic powder
• to taste salt and black pepper

Method

 

Roast the Tomatoes and Garlic

1. Preheat your oven to 400°F. On a large rimmed baking sheet, spread the tomato wedges and garlic bulbs (cut side up). Drizzle with a little olive oil and season with salt and pepper. Roast for 30-35 minutes, until tomatoes are softened and starting to caramelize, and garlic cloves are tender. Let cool slightly, then squeeze the roasted garlic cloves from their skins.

Prepare the Soup Base

1. In a large Dutch oven or heavy pot over medium-high heat, warm the olive oil. Add the chopped onion and sauté until translucent and fragrant, about 1-2 minutes. Remove from heat.
2. Transfer the sautéed onions to a high-powered blender. Add the roasted tomatoes, roasted garlic cloves, tomato paste, and vegetable stock. Blend on high until completely smooth. Reserve a few roasted tomato pieces for garnish if desired.

Make the Soup

1. Return the blended mixture to the same pot over medium-high heat. Stir in the heavy cream, sea salt, all-purpose seasoning blend, and smoked paprika. Bring to a gentle boil for 1-2 minutes, then reduce heat to low and let simmer for 5-6 minutes, stirring occasionally, until the soup thickens slightly.
2. While the soup simmers, prepare the croutons: In a small bowl, toss the bread cubes with melted butter, chopped sage, garlic powder, salt, and pepper. Spread on a baking sheet and toast in the oven (still at 400°F) for 8-10 minutes, until golden and crispy.
3. Remove the soup from heat. Ladle into bowls, top with reserved roasted tomatoes and a generous handful of sage croutons. Serve immediately, with a side of grilled cheese if desired.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 85mgSodium: 720mgFiber: 4gSugar: 12g

Notes

For a vegan version, substitute the heavy cream with full-fat canned coconut cream (refrigerate the can overnight for best thickness) and use dairy-free butter for the croutons. Leftover soup keeps well in the fridge for 2-3 days in a sealed container, or can be frozen for 4-6 months; thaw overnight in the fridge before reheating. To make your own all-purpose seasoning blend: mix 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley. For a smoother soup, use an immersion blender directly in the pot instead of a countertop blender. The sage croutons are best made fresh, but you can prep the bread cubes ahead and toast just before serving. If you don't have sourdough, any hearty bread works—just avoid overly soft sandwich bread.

Tried this recipe?

Let us know how it was!

Why You’ll Love This Roasted Tomato Soup

You know that moment when you’re craving tomato soup but want something more than the can? Yeah, me too. That’s exactly why this recipe exists. It’s creamy, it’s rich, and those garlic and sage croutons? Absolute game-changers.

This isn’t just any tomato soup with croutons. We’re roasting the tomatoes and garlic first, which brings out this incredible sweetness and depth you just can’t get from a stovetop-only method. And the croutons? They’re tossed with fresh sage and garlic powder, baked until they’re perfectly golden and crunchy. I promise it’s easier than it sounds.

Plus, it’s ready in under an hour. That’s a win in my book any day of the week.

Ingredients You’ll Need

Let’s talk about what goes into this homemade tomato soup. The ingredient list is short, but each one pulls its weight.

• Ripe organic tomatoes – 3-4 pounds. Summer tomatoes are best, but good-quality canned ones work in a pinch.
• Garlic bulbs – Two whole bulbs. Roasting them turns them into sweet, buttery little gems.
• Yellow onion – Just half a medium one. It adds a subtle savory base.
• Extra virgin olive oil – For roasting and sautéing.
• Organic heavy cream – 1 1/2 cups. This is what makes it luscious and velvety.
• Organic vegetable stock – 2 cups. Keeps it vegetarian-friendly.
• Organic tomato paste – 4 tablespoons. Concentrates that tomato flavor even more.
• Sea salt, all-purpose seasoning blend, smoked paprika – The spice trio. The smoked paprika is the secret weapon here.
• Sourdough bread – 2 cups, cubed. Day-old is best for croutons.
• Unsalted butter and fresh sage – For the croutons. Sage might seem fancy, but it’s actually a classic partner – it cuts through the richness.

See? Nothing too wild. You can find all of this at your local Ralphs or Trader Joe’s without breaking a sweat.

How to Make Tomato Soup with Garlic and Sage Croutons

Alright, let’s break this down into four simple stages. I’ll walk you through each one so you know exactly what to look for.

Stage 1: Roast the Tomatoes and Garlic

First things first – preheat your oven to 400°F. Spread those tomato wedges and garlic bulbs (cut side up) on a rimmed baking sheet. Drizzle with a little olive oil, season with salt and pepper, and pop them in the oven for 30-35 minutes. You’re looking for the tomatoes to soften and start caramelizing at the edges, and the garlic cloves should be tender enough to squeeze right out of their skins. The smell that fills your kitchen at this point? Pure magic.

Stage 2: Blend the Soup Base

While the tomatoes and garlic are roasting, sauté your chopped onion in a Dutch oven or heavy pot with a tablespoon of olive oil. Just 1-2 minutes until it’s translucent and fragrant. Then, transfer that onion to a high-powered blender. Add the roasted tomatoes, the roasted garlic cloves (squeezed from their skins), tomato paste, and vegetable stock. Blend on high until it’s completely smooth. I like to reserve a few roasted tomato pieces for garnish later – it’s a nice touch.

Stage 3: Simmer the Soup

Pour the blended mixture back into the same pot over medium-high heat. Stir in the heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Bring it to a gentle boil for a minute or two, then reduce the heat to low and let it simmer for 5-6 minutes. Stir occasionally – you’ll notice it thicken slightly as it goes. This is when the flavors really come together.

Stage 4: Make the Croutons and Serve

While the soup simmers, toss your sourdough cubes with melted butter, chopped fresh sage, garlic powder, and a pinch of salt and pepper. Spread them on a baking sheet and toast in the oven (still at 400°F) for 8-10 minutes. When they look golden and sound hollow when tapped, they’re ready. Ladle the soup into bowls, top with those reserved roasted tomatoes and a generous handful of croutons. Serve immediately – maybe with a side of grilled cheese if you’re feeling extra.

Tips for the Best Tomato Soup

I’ve made this tomato soup with croutons more times than I can count, so here are a few things I’ve learned along the way.

• Use ripe, in-season tomatoes. If you’re making this in July like I am, hit up your local farmers’ market. The sweetness is unmatched.
• Don’t skip the roasting step. It concentrates the flavor and adds a subtle smokiness you can’t replicate.
• Blend it really well. A high-powered blender gives you that silky, restaurant-quality texture. If you don’t have one, an immersion blender works too – just be patient.
• Taste and adjust. If the soup is too acidic for your liking, a pinch of sugar or a splash of cream fixes it right up.
• Make extra croutons. Trust me, you’ll want them. They’re great on salads too.

Variations to Try

This recipe is pretty flexible, so feel free to play around with it.

• Vegan version: Swap the heavy cream for full-fat canned coconut cream (refrigerate the can overnight for best thickness) and use dairy-free butter for the croutons.
• Different herbs: Don’t have sage? Fresh basil, thyme, oregano, or parsley all work beautifully. You can even mix them.
• Add some heat: A pinch of red pepper flakes or a dash of cayenne gives it a nice kick.
• Protein boost: Stir in some cooked white beans or lentils for extra heartiness.
• Crouton swap: Use any hearty bread instead of sourdough – just avoid overly soft sandwich bread. Rye or whole wheat are great options.

Storage and Leftovers

This creamy tomato soup stores beautifully, which makes it perfect for meal prep. Here’s how to handle leftovers.

• Fridge: Store the soup in an airtight container for 2-3 days. The croutons are best stored separately in a paper towel-lined container to stay crisp.
• Freezer: The soup freezes well for 4-6 months. Let it thaw overnight in the fridge before reheating. Freeze it in individual portions for easy lunches.
• Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of stock or water. You can also microwave it in 30-second bursts.
• Pro tip: Make a double batch on the weekend and you’ll have comfort food soup ready to go all week.

Frequently Asked Questions

I really hope you give this tomato soup with croutons a try. It’s one of those recipes that feels special but is actually super simple – my favorite kind. Let me know how yours turns out in the comments! And if you’re looking for more cozy inspiration, check out my Pinterest board for even more soup ideas.

Source: Health & Nutrition Research