Roasted Garlic and Tomato Basil Soup with Croutons

• 4 heads garlic
• 2 tablespoons olive oil
• 2 pounds ripe tomatoes, chopped
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 cup canned crushed tomatoes
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• 4 cups cubed bread, for croutons
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 40 minutes.
2. 2 While garlic roasts, toss cubed bread with melted butter and bake at 350°F for 10 minutes or until golden.
3. 3 In a large pot, sauté onions, carrots, and celery in olive oil until softened.
4. 4 Add chopped tomatoes, roasted garlic cloves, broth, crushed tomatoes, tomato paste, sugar, and season with salt and pepper.
5. 5 Simmer for 30 minutes. Stir in basil and adjust seasoning.
6. 6 Use an immersion blender to puree soup until smooth, or transfer in batches to a blender.
7. 7 Serve hot with croutons and a sprinkle of Parmesan cheese if desired.

Equipment

• Large pot
• Immersion blender or regular blender
• Baking sheet

Variations

• Add a splash of heavy cream for a richer soup or a handful of spinach for extra greens.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.

Pairings

• Grilled cheese sandwiches
• Fresh crusty bread

Nutrition

Tips

• Use stale bread for best croutons, as fresh bread can turn out soggy.
• For a smoother texture, strain the soup before blending.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread or a simple green salad.

FAQ