Shauna’s Roasted Tomato Soup

By Shauna Lindzon

When the weather starts changing, I get ready for soup season. While some people look forward to bringing out their cozy sweaters, I get excited to bring out my heavy enameled cast iron pot to start firing up the stove for warm soups. When transitioning from summer to autumn, there are so many good seasonal soup recipes to use up the bounty of garden vegetables. One of my favourite soups to make is my roasted tomato soup with cheesy garlic croutons. It is the best way to bridge summer produce with autumn soup season. It uses ripe tomatoes, local garlic, and fresh basil from the garden.


You can adjust the amount of black pepper and red pepper flakes according to how spicy you like it. If you find that your tomatoes are extra sweet, reduce the brown sugar. As always, it is best to taste the seasoning as it is cooking and adjust it according to your taste! I assure you, this soup is a winner!


Roasted tomato soup with cheesy garlic croutons: Makes 6-8 servings



For the soup:

4 lbs Roma (plum) tomatoes (about 12-13 large), cut into quarters

2 medium white or yellow onions, peeled and cut into 2-inch chunks

8 cloves garlic, peeled and smashed

1/4 cup extra virgin olive oil

1.5 tsp kosher salt

3/4 tsp freshly ground black pepper

1/4-1/2 tsp red pepper flakes

4 cups low sodium vegetable or chicken broth

2 Tbsp brown sugar (or less)

1 cup fresh basil leaves, loosely packed (stems removed)


For the croutons:

1/2 long thin baguette, multigrain or plain

2-3 Tbsp extra virgin olive oil

1 garlic clove, smashed

1/4 cup (50g/1.75 oz.) shredded cheddar cheese

1/4 cup grated parmesan cheese



  1. Preheat oven to 450⁰F. Line a large baking sheet with aluminum foil.
  2. Arrange tomatoes in single layer on prepared baking sheet, cut side up. Scatter onions, and garlic around tomatoes and evenly pour olive oil over vegetables. Sprinkle with kosher salt, black pepper, and red pepper flakes.
  3. Roast for 30 minutes or until tomatoes are charred and onions are soft.
  4. Once ready, transfer vegetables with juices to large soup pot. Add broth and brown sugar and bring to a boil. Partially cover and reduce heat to a simmer for 15 minutes.
  5. Meanwhile, to make cheesy croutons, preheat the broiler to high and prepare a medium baking sheet with aluminum foil.
  6. Brush bread slices with oil and rub each piece with the smashed garlic. Top evenly with both cheeses.
  7. Broil until bubbly and edges are golden (about 2-3 minutes).
  8. Once soup is ready, add fresh basil leaves and puree with hand immersion blender (or pour into stand-up blender, making sure to vent the top).
  9. Divide into bowls and serve topped with cheesy croutons.