# The Ingredients You'll Need:
→ Soup Base
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 cloves garlic, peeled
→ Seasonings
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika
→ Soup Liquid and Finishing
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar
11 - ½ cup heavy cream
12 - 2 tbsp fresh basil leaves
→ Homemade Croutons
13 - 2 cups day-old bread, cut into ½-inch cubes
14 - 2 tbsp olive oil
15 - ½ tsp garlic powder
16 - ¼ tsp salt
17 - ¼ tsp dried oregano
# Step-by-Step Instructions:
01 - Set oven temperature to 425°F for roasting vegetables and croutons.
02 - Arrange tomatoes cut side up along with onion quarters and peeled garlic cloves on a baking sheet.
03 - Drizzle olive oil over vegetables. Sprinkle evenly with salt, black pepper, and smoked paprika.
04 - Place baking sheet in oven and roast for 25 to 30 minutes until tomatoes are caramelized and tender.
05 - While vegetables roast, toss bread cubes with olive oil, garlic powder, salt, and dried oregano in a bowl until evenly coated.
06 - Spread seasoned bread cubes on a separate baking sheet. Bake for 8 to 10 minutes until golden and crisp. Set aside.
07 - Transfer roasted vegetables to a large pot. Add vegetable broth and tomato paste. Bring to a gentle simmer and cook for 5 minutes.
08 - Add fresh basil leaves. Blend soup using an immersion blender until completely smooth, or transfer to a countertop blender in batches.
09 - Return blended soup to the pot. Stir in heavy cream and sugar. Taste and adjust seasoning as needed. Heat gently without bringing to a boil.
10 - Ladle hot soup into bowls. Create a swirl with additional cream on top. Sprinkle with homemade croutons and garnish with fresh basil leaves.
