Description
A rich, creamy, and tangy roasted tomato soup made with caramelized garlic and served with homemade garlic butter croutons. This easy comfort food is ready in about 30 minutes of active time and is perfect for cold fall evenings.
Ingredients
Scale
- 3 pounds ripe tomatoes (vine-ripened beefsteak or drained canned San Marzano), chopped into rough wedges
- 1 large yellow onion, chopped into large chunks
- 8 cloves garlic, peeled (leave whole or quarter if large)
- 3 tablespoons extra virgin olive oil
- 1 cup vegetable or chicken broth (low-sodium)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup fresh basil, packed (divided)
- Salt and black pepper to taste
- 3 cups stale bread, cubed (for croutons)
- 4 tablespoons unsalted butter, melted (for croutons)
- 3 cloves garlic, minced (for croutons)
- 1 teaspoon dried oregano or Italian seasoning
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Chop tomatoes and onion. Peel garlic. Toss vegetables on a large rimmed baking sheet with olive oil, salt, and pepper. Spread in a single layer to ensure roasting, not steaming.
- Roast for 25-30 minutes until tomatoes collapse and edges are browned, and onions are caramelized. Let cool for 5 minutes.
- Transfer roasted vegetables to a blender. Add broth and half of the fresh basil. Blend on high until smooth (vent lid and cover with towel to prevent splattering).
- Pour blended soup into a medium saucepan over medium-low heat. Stir in heavy cream and simmer gently for 3-5 minutes. Do not boil vigorously.
- Stir in remaining fresh basil at the end of simmering.
- While soup simmers, melt butter in a small skillet over medium heat. Add bread cubes, minced garlic, oregano, and red pepper flakes. Toss constantly for 3-4 minutes until golden and crisp. Remove from heat.
- Ladle hot soup into bowls and top generously with garlic butter croutons. Serve immediately.
Notes
Crowding the pan will cause steaming instead of roasting; use two pans if necessary. Roasting mellows the garlic flavor. If the soup is too acidic, add a tiny pinch of sugar. For a vegan version, use olive oil instead of butter and coconut cream instead of heavy cream. Croutons should be stored separately to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 6
- Protein: 8
Keywords: tomato soup, roasted tomato soup, comfort food, fall recipes, easy dinner, garlic croutons, vegetarian, gluten-free option