This creamy roasted tomato soup with toasted sourdough is a comforting classic elevated by the deep, concentrated flavor of oven-roasted tomatoes and garlic. Blended until smooth and finished with a swirl of cream and herbs, it’s the perfect balance of richness and freshness. Paired with crispy sourdough toast, it makes an ideal meal for chilly days or a refined appetizer before a main course.

Why You’ll Love This Recipe

This soup delivers bold, slow-roasted tomato flavor enhanced by aromatic garlic and onions, made even more indulgent with the addition of cream. It’s a nourishing, simple dish that requires minimal effort yet tastes like it’s been simmering all day. The pan-toasted sourdough slices add texture and heartiness, making this a complete and satisfying dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the soup:

• 2 lbs ripe tomatoes, halved
• 1 small onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 cups vegetable broth
• 1/3 cup heavy cream or coconut cream
• 1/2 teaspoon dried oregano
• Fresh basil or parsley for garnish

For the sourdough toast:

• 4 slices sourdough bread
• 1 tablespoon olive oil or butter
• Pinch of sea salt

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast for 30–35 minutes, until the vegetables are soft and slightly caramelized.
4. Once cool enough to handle, peel the garlic cloves and transfer all roasted vegetables to a blender.
5. Add the vegetable broth and blend until smooth and creamy.
6. Pour the blended mixture into a saucepan over medium heat. Stir in the cream and oregano.
7. Simmer for 5 minutes to combine the flavors. Taste and adjust seasoning as needed.
8. For the toast, heat a skillet over medium heat. Brush both sides of the sourdough slices with olive oil or butter.
9. Toast in the pan until golden brown and crisp, about 2–3 minutes per side. Sprinkle lightly with sea salt.
10. Ladle the soup into bowls, drizzle with additional cream if desired, and garnish with fresh herbs.
11. Serve hot with sourdough toast on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Make it spicy: Add a pinch of red pepper flakes before blending for subtle heat.
• Dairy-free version: Use coconut cream or a plant-based cream alternative.
• Add protein: Stir in cooked lentils or top with grilled cheese croutons.
• Use canned tomatoes: In off-season months, high-quality canned tomatoes can be used in place of fresh.
• Herb twist: Try adding thyme or rosemary for a deeper herbal note.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over medium heat, stirring occasionally.
The soup also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
For the toast, it’s best to make fresh, but leftover slices can be reheated in a toaster or dry skillet to restore crispness.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, substitute with two 14.5 oz cans of whole or diced tomatoes. Drain slightly before roasting or use directly if skipping roasting.

How do I get the smoothest texture?

Blend thoroughly and, for an extra smooth consistency, strain through a fine mesh sieve after blending.

Can I make this soup vegan?

Yes, simply use vegetable broth and a plant-based cream such as coconut cream or oat cream.

What can I use instead of sourdough bread?

Baguette slices, rustic whole-grain bread, or garlic toast are all excellent alternatives.

Can I add other vegetables?

Roasted red bell peppers or carrots add depth and sweetness to the soup.

Is this soup suitable for freezing?

Yes, allow it to cool completely before freezing in airtight containers. Leave space for expansion.

What wine pairs well with this soup?

A light red wine like Pinot Noir or a crisp white such as Sauvignon Blanc complements the tomato and herb flavors well.

Can I roast the vegetables ahead of time?

Yes, you can roast them up to 2 days in advance and store in the refrigerator until ready to blend.

How do I keep the garlic from burning?

Roast the garlic with the skins on, and place them in a part of the pan that’s not too close to the edges to prevent over-browning.

Can I make this without a blender?

Yes, use an immersion blender directly in the pot. For a more rustic texture, mash the vegetables by hand and strain if desired.

Conclusion

Creamy roasted tomato soup with toasted sourdough is a nourishing, flavor-packed dish that feels both rustic and refined. Whether served as a starter or the main event, its rich texture and vibrant taste make it a timeless favorite. Paired with crispy, golden sourdough toast, this meal is ideal for cozy evenings, light lunches, or entertaining with ease.

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