This Roasted Tomato Soup recipe is a creamy, rich, and flavorful concoction made of fresh ingredients. The tomatoes, onions, and garlic are roasted to provide a deep, smoky flavor that is irresistible! The prep is quick, the ingredients are simple and it takes just 30 minutes to cook.
Place the tomatoes and onions on a baking sheet. Toss with olive oil and season with salt and pepper. Bake for 25 minutes or until slightly charred. Toss midway through.
Place the garlic and bread cubes on a separate baking tray. Sprinkle cubes with salt and pepper if desired. Bake for 10 minutes or until bread is crispy and garlic is slightly golden and fragrant. Toss midway through. Remove both trays from the oven and allow to cool just enough to handle.
Set aside the prepared croutons. Peel the garlic and remove the onion skin.
Add the vegetable stock, roasted tomatoes along with juices, onion, garlic, basil leaves, balsamic vinegar, smoked paprika, chili flakes, cream, salt, and pepper to a pot over medium heat. Cook for a few minutes until warmed throughout. Using an immersion blender, blend the soup until smooth (alternatively, you can transfer to a blender).
Serve and enjoy! See note for topping ideas.
Topping Ideas: red pepper flakes, fresh basil, vegan parmesan, fresh cracked pepper, vegan cream, sliced green onion, chives, sliced avocado. Consistency: if you would like the soup thicker, you can simmer it on the stove for a few minutes to reduce. Adding a tablespoon of nutritional yeast will also thicken and add another layer of flavor. For a thinner consistency, add a few splashes of broth.