# What You'll Need:
→ Roasted Tomato Soup
01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.25 cup heavy cream or coconut cream, optional
→ Crispy Croutons
12 - 4 thick slices day-old bread, cut into 0.75 inch cubes
13 - 2 tablespoons olive oil
14 - 0.5 teaspoon garlic powder
15 - 0.25 teaspoon salt
16 - Freshly ground black pepper to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking tray. Drizzle with 2 tablespoons olive oil and sprinkle with salt, pepper, and thyme. Toss gently to coat evenly.
03 - Roast for 30 to 35 minutes until the tomatoes are caramelized and the onions are soft.
04 - While vegetables roast, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper in a bowl. Spread on a lined baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp. Set aside.
05 - Transfer the roasted tomatoes, onion, and garlic to a large saucepan. Add 2 cups vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat and cook for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender. Stir in heavy cream or coconut cream if using for extra creaminess. Adjust seasoning to taste.
07 - Ladle the hot soup into bowls and top generously with crispy croutons. Serve immediately.
