Cold Tomato-Thyme Soup with Grilled Garlic Croutons

Name: Cold Tomato-Thyme Soup with Grilled Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil (preferably extra-virgin); 2 cups finely chopped onions; 3/4 cup finely chopped peeled carrots; 2 1/2 teaspoons finely chopped garlic; 1 bay leaf; 3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups); 3 cups canned low-salt chicken broth; 3 tablespoons finely chopped fresh thyme or 1 tablespoon dried; 1 cup hickory smoke chips, soaked in water 30 minutes, drained; 3 3/4-inch-thick slices sourdough bread; 1 garlic clove, halved; Fresh thyme sprigs (optional)

Servings: persons

5 tablespoons olive oil (preferably extra-virgin)
2 cups finely chopped onions
3/4 cup finely chopped peeled carrots
2 1/2 teaspoons finely chopped garlic
1 bay leaf
3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 cups canned low-salt chicken broth
3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
1 cup hickory smoke chips, soaked in water 30 minutes, drained
3 3/4-inch-thick slices sourdough bread
1 garlic clove, halved
Fresh thyme sprigs (optional)

1
Heat 4 tablespoons oil in heavy large pot over medium heat.
2
Add onions, carrots, finely chopped garlic and bay leaf.
3
Cover; cook until carrots are tender, stirring occasionally, about 10 minutes.
4
Add tomatoes.
5
Cover; cook until tomatoes release juices, about 10 minutes.
6
Uncover; cook until juices evaporate, stirring often, about 20 minutes.
7
Add broth and chopped thyme.
8
Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
9
Cool soup slightly.
10
Discard bay leaf.
11
Puree half of soup in blender.
12
Stir into soup in pot.
13
Season with salt and pepper.
14
Chill uncovered until cold, then cover.
15
(Can be made 1 day ahead.
16
Keep chilled.)
17
Prepare barbecue (medium heat).
18
Place smoke chips in 8x6-inch foil packet with open top.
19
Set packet atop coals about 5 minutes before grilling.
20
Brush 1 tablespoon oil over both sides of bread slices.
21
Grill bread until lightly browned, about 2 minutes per side.
22
Rub garlic clove halves over bread.
23
Cut bread into 3/4-inch cubes.
24
Divide cold soup among bowls.
25
Top with croutons.
26
Garnish with thyme.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons olive oil (preferably extra-virgin), 2 cups finely chopped onions, 3/4 cup finely chopped peeled carrots, 2 1/2 teaspoons finely chopped garlic, and more.

Yes, Cold Tomato-Thyme Soup with Grilled Garlic Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!