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Roasted Tomato Soup with Cheesy Toast

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Tomato Soup:
  • 2 lbs (900 g) ripe tomatoes (Roma or plum), halved
  • 1 medium onion, roughly chopped
  • 5 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon tomato paste
  • 2 cups (480 ml) vegetable or chicken broth
  • ½ teaspoon sugar (optional, to balance acidity)
  • ¼ cup heavy cream or milk (optional, for creaminess)
  • Fresh basil or parsley for garnish
  • For the Cheesy Toast:
  • 4 slices of crusty bread (baguette, sourdough, or country loaf)
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1 tablespoon butter or olive oil
  • A sprinkle of dried oregano or chili flakes (optional)

Instructions
 

  • Step 1: Roast the Tomatoes : Preheat your oven to 400°F (200°C). Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme, and toss well to coat. Roast in the oven for 25–30 minutes, until the tomatoes are soft and slightly caramelized at the edges.
  • Step 2: Blend the Soup : Transfer the roasted vegetables (and all their juices) into a blender or food processor. Add the tomato paste and about half of the broth. Blend until smooth and creamy. Pour the mixture into a pot and add the remaining broth. Bring to a gentle simmer over medium heat.
  • Step 3: Season and Finish : Taste the soup — add a pinch of sugar if the tomatoes are too acidic. Stir in heavy cream or milk if you prefer a richer texture. Simmer for 5–10 minutes to meld the flavors. Adjust salt and pepper as needed.
  • Step 4: Make the Cheesy Toast : While the soup simmers, preheat your oven broiler (or a toaster oven). Place bread slices on a baking tray and brush lightly with butter or olive oil. Top each slice with shredded cheese and sprinkle oregano or chili flakes if desired. Broil for 2–3 minutes, until the cheese melts and turns golden.
  • Step 5: Serve and Enjoy : Ladle the hot soup into bowls. Top with fresh basil or parsley. Serve immediately with the warm, cheesy toast on the side (or dipped right in!).