Roasted Tomato and Garlic Soup with Homemade Croutons

Roasted Tomato and Garlic Soup with Homemade Croutons

Roasted tomatoes and garlic blended into a hearty, cozy soup served with crisp croutons to either enjoy mixed in to the soup or to use as a dipper in your soup.

5 from 1 vote

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Course: Dinner, Lunch, Side Dish, Soup

Cuisine: American

Keyword: bread, comfort food, cozy, croutons, homemade, soup, tomato, vegetables

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 366kcal

Equipment

immersion blender or blender
Stock Pot
Casserole Dish

Ingredients

4 tomatoes
1 head garlic
2 onion
4 tablespoon unsalted butter
2 cup chicken broth
¼ cup heavy whipping cream
1 sprig fresh basil
1 loaf french bread or sourdough
2 tablespoon olive oil
salt and pepper to taste

Instructions

For the Soup

Preheat the oven to 400 degrees.
Cut the tomatoes into fourths. Take a head of garlic and cut the top ¼ off so that all of the garlic is exposed. Place the tomatoes and the garlic in the casserole dish and coat with olive oil. Make sure you pour some of the olive oil in the garlic as well. Sprinkle salt and pepper on top of the garlic and tomatoes. Bake for 35 minutes.
While the tomatoes and garlic is baking, melt unsalted butter in the stock pot and add in the sliced onions. Cook until translucent and soft. Add in the chicken stock and bring to a simmer.
Once the tomatoes and garlic are done cooking, add to the soup. Add in the basil. Using an immersion blender, blend the soup. You can also use a blender. You want everything to be completely blended in. Add in the heavy whipping cream and mix.

For the Croutons

Slice the bread for the croutons. Place on a baking sheet and coat each slice in olive oil. Bake for about 10 minutes at 400 degrees. Cut into cubes or leave in slices to dunk in the soup. Serve immediately.

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