Smoky Roasted Tomato Basil Soup with Croutons

• 2 lbs ripe tomatoes, halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 2 tbsp tomato paste
• 1 bay leaf
• Salt and pepper to taste
• 4 slices of sourdough bread, cubed
• 2 tbsp melted butter

Steps

1. 1 Preheat oven to 400°F. Toss tomatoes, onion, and garlic with olive oil, smoked paprika, and chili flakes on a baking sheet. Roast for 30 minutes.
2. 2 While vegetables roast, cube the sourdough bread and toss with melted butter. Toast in a 350°F oven until golden.
3. 3 Transfer roasted vegetables to a pot and add vegetable broth, basil leaves, tomato paste, and bay leaf. Simmer for 15 minutes.
4. 4 Remove bay leaf and use an immersion blender to puree the soup until smooth.
5. 5 Season with salt and pepper to taste. Serve hot with croutons sprinkled on top.

Equipment

• Baking sheet
• Immersion blender
• Large pot

Variations

• Add a can of white beans for extra protein.
• Stir in a splash of heavy cream for a creamier texture.

Substitutions

• Use canned tomatoes if fresh aren't available.
• Substitute gluten-free bread for gluten-free croutons.

Pairings

• Grilled cheese sandwich
• Rustic bread

Nutrition

Tips

• For a smoother soup, strain before blending.
• Add a swirl of cream for extra richness if desired.

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