Roasted Tomato Soup With Garlic Croutons

Roasted Tomato Soup With Garlic Croutons

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  • Prep Time


  • Total Time


  • Servings



  • Olive oil

  • 18

    plum tomatoes

  • teaspoons black pepper

  • 1⅛

    teaspoons kosher salt

  • ¾

    teaspoon crushed dried rosemary

  • 3

    large garlic cloves minced

  • ½

    cup olive oil

  • cups vege stock, divided

  • Salt

  • 2

    tablespoons fresh basil, for garnish

  • For garlic croutons:

  • tablespoons olive oil

  • tablespoons unsalted butter

  • 2

    cups bread cubes ( ½-inch dice), made from French bread, crusts included

  • teaspoons minced garlic


Preheat oven to 375 degrees. Oil a large baking sheet generously. Halve tomatoes lengthwise, removing the seeds and membranes. Let drain. In a large bowl, mix pepper, salt, rosemary, garlic and 1/2 cup olive oil, and whisk to blend. Add tomatoes and toss well. Marinate for 15 minutes. Arrange tomatoes, cut sides up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are soft and brown around the edges, about 50-60 minutes. Place half of the tomatoes in a food processor. Pour in 1 cup stock and pulse until pureed. Coarsely chop the remaining tomatoes. In a soup pot, combine the chopped and pureed tomatoes and remaining stock, bringing just to a simmer. Season with salt. For the croutons, melt the oil and butter in a heavy skillet over medium high. Add bread cubes and cook, stirring, about 3 minutes. Add garlic and cook for 2 more minutes until bread is golden and crisp. Garnish each serving of tomatoes with basil and croutons. Makes 6 servings.


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