Roasted Tomato Soup With Garlic Croutons Recipe

Name: Roasted Tomato Soup With Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 pounds Tomatoes, Preferably Over Ripe, Quartered; 1 whole Large Onion Roughly Chopped; 4 cloves Garlic, Roughly Chopped; 1 Tablespoon Olive Oil; 1 teaspoon Oregano; 1 teaspoon Cracked Black Pepper; 2-1/2 cups Vegetable Stock; 5 leaves Basil; 2 Tablespoons Red Wine Vinegar; FOR THE CROUTONS:; 1 ounce, weight Unsalted Butter; 3 cloves Garlic, Minced; 2 slices Stale Bread, Cut Into Cubes

Servings: persons

3-1/2 pounds Tomatoes, Preferably Over Ripe, Quartered
1 whole Large Onion Roughly Chopped
4 cloves Garlic, Roughly Chopped
1 Tablespoon Olive Oil
1 teaspoon Oregano
1 teaspoon Cracked Black Pepper
2-1/2 cups Vegetable Stock
5 leaves Basil
2 Tablespoons Red Wine Vinegar
FOR THE CROUTONS:
1 ounce, weight Unsalted Butter
3 cloves Garlic, Minced
2 slices Stale Bread, Cut Into Cubes

1
Preheat oven to 375u00b0F.
2
Get a large baking try and add tomatoes (place skin down), onions and garlic. Drizzle with olive oil and sprinkle with oregano and black pepper. Place baking tray in the oven and roast for 1 hour.
3
When roasting is all done (leave oven on for the croutons), place a large saucepan on a medium heat and throw in all of the roasted vegetables, followed by vegetable stock and basil leaves. Bring soup to the boil and then add red wine vinegar and reduce heat to simmer for around 5 minutes.
4
Blend until you have a smooth consistency. Give your soup a try and adjust the seasoning a little if you need to!
5
For the croutons, place a small saucepan on a medium heat and melt butter. Add minced garlic and fry for 2 minutes. Throw the bread into the saucepan and coat it in the garlic butter.
6
Pour the croutons on a baking tray with a sheet of baking paper on it and bake in the oven at 375u00b0F for 10-12 minutes, until golden and crisp.

151

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 3-1/2 pounds Tomatoes, Preferably Over Ripe, Quartered, 1 whole Large Onion Roughly Chopped, 4 cloves Garlic, Roughly Chopped, 1 Tablespoon Olive Oil, and more.

Yes, Roasted Tomato Soup With 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!

Roasted Tomato Soup With Garlic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions