Roasted Tomato Soup with Rosemary Croutons and Creamy Goat Cheese


Spring is officially here but I just can’t quite see it yet. There are still snow storms happening, cloudy skies, cold days, sharp winds, scarfs around my neck, and a driveway periodically needing shoveling.

In the meantime my fireplace has been turned on almost daily, the kids stayed on their cozy pajamas longer, hot chocolate is still being served, and I get to enjoy “winter” meals just a little longer.

Roasted Tomato Soup

Tomato soup is the kind of thing that I would have all year round, In fact, no matter how hot my summers were when I lived in Brazil, I would have tomato  soup very often. I remember my mother’s recipe being simple and delicious and so far the best I ever tried.

My dear husband didn’t have the same opinion about tomato soup as I had. He just didn’t care for it, and I could not understand why. The thought that a human being, not just any human being, my own husband, the love of my life, the father of my children, my best friend didn’t care for tomato soup…was a shock to me.

Roasted Tomato Soup

I tried a few recipes and wasn’t satisfied. They all looked a little too complicated, and some of them looked like they were trying a little too hard. It shouldn’t be this hard to make good tomato soup, right? I just had to have good tomatoes, be careful with the acidity and    watch the consistency carefully. Last week I end up with fine tomatoes in my hands, and a chance to try a non-complicate tomato soup recipe. My goal was to keep it simple and I knew what I was looking for, a silky, creamy, and tasty soup.

Roasted Tomato Soup with Rosemary Croutons and Creamy Goat Cheese

Ingredients for the soup:

  • 12 ripe plum tomatoes (cut the tomatoes in half)
  • 1 medium yellow onion (quarter the onion)
  • 6 garlic cloves (keep the skin on)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup water (or vegetable stock)
  • 1/2  Rapunzel vegan Bullion (if using vegetable stock, omit this ingredient)
  • 1/4 heavy cream
  • 2 tsp  natural cane sugar
  • salt and pepper to taste

Ingredients for the croutons:

  • 4 slices of bread
  • 1 tbsp fresh rosemary leaves
  • 2 tbsp olive oil
  • salt an pepper to taste
  • 1/2 cup creamy goat cheese crumbled

Directions for the soup:

  1.  Preheat the oven on 400F / 200C
  2.  In a bowl add the tomatoes, onion, garlic, olive oil, salt and pepper. Mix them with your hands until everything is well coated. Spread them  to a baking sheet and put it in the oven for about 20 to 30 minutes or until you see the tomatoes wrinkly and the juices are starting to caramelize.
  3. Peel roasted garlic and put all the roasted ingredients in the blender (I use the Vitamix) with 1 cup of water.
  4. Transfer everything from the blender to a pan and add the vegan bullion, butter, natural cane sugar, and heavy cream.
  5. Cook for about 10 to 15  minutes stirring occasionally.

Directions for the croutons:

  1. Preheat the oven on 350F/170C
  2. In another bowl add the cubed bread, rosemary, olive oil, salt, and pepper to taste. Coasted everything with your hands and spread them in a baking sheet.
  3. Bake it for about 20 minutes or until bread is golden.

When serving the soup make sure it is hot enough so the creamy goat cheese becomes soft in it or almost melt, add the croutons and enjoy!

Roasted Tomato Soup with Rosemary Croutons

Ironically, that week my husband was out of town on a business trip and he didn’t get the chance to try it. I am very curious to hear his opinion about it since I will be making this recipe again!

Enjoy this recipe in this season, the next season and every season!


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11 Responses to Roasted Tomato Soup with Rosemary Croutons and Creamy Goat Cheese

  1. This looks/sounds FABULOUS. I love all the ingredients, especially the goat cheese :) And how great to have a SIMPLE tomato soup. NICE!

  2. You sound everything so comfortable and cozy – with the recipe, the look of this soup, and story about the fireplace etc… I want to invite myself to your home, Ana Helena! I’m so happy to see you back at blogging, really. You take great IG pictures and I enjoy every picture. Hope you will keep blogging so we can get to see how you cook and eat everyday! :)

    • Nami! You are always so encouraging and sweet, thank you! The break was very necessary but I am excited about being back again. Slowly but back:) YES, come over anytime…it would be a pleasure to have you.

      I do enjoy taking photos and IG made it really easy for people like me. Fast and simple, that is what I like it. I feel that I am a little too much on it sometimes, so I have to be careful:)

  3. This tomato soup looks awesome Ana Helena…love the creaminess of it…and yes croutons with a hint of rosemary is sure perfect with the soup.
    Hope you are having a wonderful week and I am sure that your husband will like the soup :)

  4. That’s how it is. Sometimes we are so in love with particular food or dish that we just cannot admit that maybe others don’t care for it all. Quite often I find myself being a total “terrorist” at this point, trying to convince somebody to love “that” food the way I do :)

    But I wouldn’t mind to indulge into your tomato soup! I love simplicity, I love tomatoes, and since it’s still winter outside, it would me more than just perfect! ;)