Roast Tomato Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Arrange the halved/quartered tomatoes, red bell pepper, carrots, onion wedges, and smashed garlic (skin on) on the prepared baking sheet in a single layer.

Drizzle the vegetables with 2 tablespoons olive oil, season with 3/4 tsp salt and 1/2 tsp black pepper, and toss to coat. Roast for 30-40 minutes, turning once halfway, until vegetables are caramelized at the edges and softened.

Remove the garlic from the oven after 20-25 minutes if the cloves are browning much faster; squeeze the softened garlic from their skins into a bowl and return to the tray if needed. Let roasted vegetables cool slightly.

Transfer the roasted tomatoes, peppers, carrots, onions, and squeezed garlic into a large soup pot. Add the tomato paste and remaining 1 tablespoon olive oil; cook over medium heat 1-2 minutes, stirring, to bloom the paste.

Add the stock, thyme sprigs (or dried thyme), bay leaf, remaining 1/2 tsp salt, 1/4 tsp black pepper, and sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes to let flavors marry.

Remove and discard the bay leaf (and thyme sprigs if using whole sprigs). Use an immersion blender to purée the soup until smooth in the pot. Alternatively, work in batches in a countertop blender—use caution with hot liquid and leave the lid slightly ajar covered with a kitchen towel.

Taste and adjust seasoning with salt and pepper as needed. If soup is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency. Keep warm on low while you finish garnishes and croutons.

While the soup roasts, combine the drained white beans, crème fraîche (or sour cream), lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a blender or food processor.

Blend to a silky, spoonable consistency, scraping down the sides as needed. Taste and adjust seasoning—add another 1/4 tsp salt or a few drops of lemon if needed. Transfer to a small bowl and refrigerate until ready to dollop on top of the soup.

Reduce oven to 400°F (205°C) after the vegetables are done (or use a separate oven if available). Toss bread cubes with melted butter, garlic powder, 1/4 tsp sea salt, and chopped parsley (if using) until evenly coated.

Spread the bread cubes in a single layer on a baking sheet and bake 8-12 minutes, tossing once, until golden brown and crisp. Remove and let cool slightly—the croutons will crisp further as they cool.

Ladle the hot roasted tomato soup into warmed bowls (about 1 1/2 cups soup per serving).

Spoon a generous tablespoon of white bean crème fraîche into the center of each bowl and swirl gently with the back of a spoon to create a decorative pattern.

Scatter a handful (about 1/4 cup) of house croutons over each bowl, tear and scatter 2 basil leaves per bowl, and drizzle each serving with a small drizzle (about 1/4 tsp) of extra-virgin olive oil.

Serve each bowl with a slice of farmhouse bread and a pat (approximately 1/2 tbsp) of softened butter on the side. Offer additional salt and pepper to taste.