Roasted Tomato Basil Soup with Garlic Croutons

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup water
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp tomato paste
• 1 tsp sugar
• salt and pepper to taste
• 4 cups bread cubes
• 2 garlic cloves, sliced thin
• 2 tbsp melted butter

Steps

1. 1 Preheat oven to 400°F. Place tomatoes on a baking sheet and roast for 30 minutes.
2. 2 While tomatoes roast, sauté chopped onion and minced garlic in olive oil until translucent.
3. 3 Add roasted tomatoes, vegetable broth, water, tomato paste, sugar, and seasonings to a large pot. Simmer for 15 minutes.
4. 4 Use an immersion blender to puree the soup until smooth. Stir in basil.
5. 5 For croutons, toss bread cubes with sliced garlic and melted butter. Bake at 350°F for 10-12 minutes until golden.
6. 6 Serve soup hot with a generous sprinkle of garlic croutons on top.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a splash of cream for a richer soup.
• Stir in some red pepper flakes for a kick of heat.

Substitutions

• If fresh basil isn't available, use 1 tablespoon of dried basil.
• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Serve with a crisp green salad.
• A glass of Pinot Noir complements the flavors beautifully.

Nutrition

Tips

• Roasting the tomatoes deepens the flavor of the soup.
• For a smoother texture, strain the soup after blending to remove any seeds.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with a side of crusty bread.

FAQ