Roasted Tomato Soup with Gruyère Croutons

Roasting the tomatoes first is the single most important step for a soup that tastes intensely of summer. The oven concentrates their sweetness and adds a subtle smokiness. Finished with cream and golden Gruyère croutons.

Instructions

1. 1
   Roast the tomatoes

   Arrange tomatoes cut-side up on a baking tray with onion and unpeeled garlic. Drizzle with olive oil, sprinkle with sugar, salt, and pepper. Roast at 200°C for 40–45 minutes until caramelized and charred at edges.
2. 2
   Make Gruyère croutons

   Tear sourdough into chunks, toss with oil on a baking tray. Scatter Gruyère over top. Bake 12–15 minutes until golden and crispy.
3. 3
   Blend the soup

   Squeeze garlic from skins into blender. Add tomatoes, onion, all juices, stock, and basil. Blend until smooth.

   Tip: Blend in batches — leave lid slightly ajar and cover with a kitchen towel for safety.
4. 4
   Finish and serve

   Heat soup gently, swirl in cream. Ladle into warm bowls, pile croutons on top. Finish with fresh basil and a drizzle of good olive oil.