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Tomato Soup for French Onion Lovers

If you love the fanfare a cheesy-bread-topped bowl of French onion soup brings to the table, this tomato soup’s for you! It might not have any caramelized onions, but it does have a delicious roasted tomato flavor and plenty of cheesy decadence.

Get the recipe for Roasted “French” Tomato Soup:

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Roasted “French” Tomato Soup

  • Author: Misfits Market


  • pounds tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 2 large onion, quartered
  • 1 head garlic, trimmed ½ inch from the top
  • 3 sprigs thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  •  ¼ teaspoon red pepper flakes
  • 11 ½ cups vegetable broth
  • ½ cup basil leaves
  • ½ cup heavy cream
  • 6 slices baguette
  • 1 cup shredded sharp cheddar or gruyere


  1. Heat oven to 450°F.
  2. Add tomatoes—we used Roma and Campari tomatoes, but you can really use anything!—onions, head of garlic, and thyme to a baking dish. Drizzle with 3 tablespoons olive oil and season with salt, pepper, paprika, and red pepper flakes. Roast until tomatoes have softened and are golden brown on top, 35 to 45 minutes.
  3. Remove thyme and discard. Squeeze garlic cloves from the bulb into a blender and discard skins. Transfer remaining tomato mixture to the same blender and add in basil. Blitz until smooth, add broth, and blitz again. Add remaining ½ cup broth if the soup’s too thick.
  4. Transfer soup to a large pot. Bring soup to a simmer, stir in heavy cream, and season with salt and pepper to taste.
  5. Preheat broiler, place bowls on a baking sheet, and divide soup among bowls. Layer a slice of bread on top of each bowl of soup, evenly sprinkling cheese on top of each. Broil until cheese is bubbly and brown, 3 to 4 minutes.

Hungry for more? Try these other soup recipes:

Bobby Flay’s Pumpkin Soup with Crispy Tortillas

Broccoli Cheddar Soup with Cheddar Cheese Crisps

Veggie-Friendly Pumpkin Tortilla Soup