Introduction to Roasted Tomato Soup
Why Roasted Tomato Soup is a Game Changer for Homemade Meals
If you’ve ever experienced the comforting embrace of a warm bowl of soup on a chilly day, you know how transformative it can be. Roasted tomato soup elevates the everyday experience of homemade meals, bringing together rich flavors and delightful textures in a way that’s simple yet sophisticated.
Roasting tomatoes intensifies their natural sweetness, allowing them to shine against a backdrop of savory onion and garlic. The result? A velvety, well-balanced soup that’s far from mundane. When paired with the cheesy crouton topper—who could resist the irresistible crunch and gooey cheese? This isn’t just soup; it’s a complete meal in a bowl.*
Plus, making roasted tomato soup is incredibly rewarding and manageable, even for busy young professionals. With just a handful of fresh ingredients, like San Marzano tomatoes, fresh thyme, and a bit of balsamic vinegar, you can whip up a culinary delight that impresses friends and family alike.
Curious about how to perfect this dish? Keep reading as we guide you through the tantalizing journey of creating your very own roasted tomato soup with a cheesy crouton topper that’s bound to become a staple in your kitchen.
If you're looking for more inspiration, be sure to check out Bon Appétit and Food Network for tips on how to use tomatoes in creative ways!
Ingredients for Roasted Tomato Soup
Essential ingredients for a comforting bowl of soup
When it comes to crafting the perfect roasted tomato soup, quality ingredients are key. Here’s what you’ll need for that rich, cozy experience:
- 1 (28-ounce) can whole peeled tomatoes: San Marzano tomatoes are an ideal choice for their sweetness.
- 1 small yellow onion: This adds depth and sweetness.
- 4 cloves garlic: A must for that aromatic kick.
- 4 tablespoons unsalted butter: For a velvety texture.
- 4 sprigs fresh thyme: Fresh herbs elevate the flavor notably.
- 2 tablespoons olive oil: To enhance the roasting and provide healthy fats.
- Salt and pepper: Season to taste for a balanced flavor.
- 32 ounces low-sodium vegetable broth: This will serve as the soup’s base.
Optional ingredients for extra flavor
Want to customize your roasted tomato soup even further? Consider adding:
- Red pepper flakes: For a touch of heat.
- Italian seasoning or dried oregano: For additional herbaceous notes.
- Balsamic vinegar: A splash can brighten the flavors.
- Cheeses for topping: Sharp cheddar and Parmesan take the croutons to another level.
Feel free to explore different variations, adapting the ingredients to fit your personal taste! For more cooking tips, check out Serious Eats or Bon Appétit for inspiration.
Preparing Roasted Tomato Soup
Preparing a delicious roasted tomato soup is simpler than you might think! With just a few steps, you'll create a comforting dish that’s perfect for any occasion. Let’s dive right in!
Preheat and Prepare Your Oven
Start by arranging your oven racks so they divide the space into thirds, and then crank up the temperature to 425°F (220°C). This high heat is essential for roasting; it brings out the natural sweetness in the tomatoes and enhances the soup’s flavors.
Combine Tomatoes, Onion, and Garlic in a Pot
Grab a large Dutch oven and empty a can of whole peeled tomatoes (preferably San Marzano) with their juices into the pot. Use your hands to gently crush the tomatoes, releasing their juices. Next, slice a small yellow onion thinly and crush four cloves of garlic, adding them to the mix. For extra richness, cut two tablespoons of unsalted butter into small pieces and drop them in. Also, add four sprigs of fresh thyme, a drizzle of olive oil, and season everything with kosher salt, black pepper, and a hint of red pepper flakes for a touch of heat. This combination not only forms the base of your roasted tomato soup but also fills your kitchen with an incredible aroma.
Roast the Mixture to Enhance Flavors
Now it's time to roast! Place the pot on the lower rack of your preheated oven, stirring halfway through. Cook until the garlic softens and the mixture thickens, about 40 to 45 minutes. Not only does this step intensify the flavors, but it also creates those wonderfully caramelized bits that add depth to your soup. For tips on roasting tomatoes perfectly, check out BBC Good Food.
Prepare Cheesy Croutons While the Soup Simmers
While the soup is roasting, let’s work on some cheesy croutons. Melt two tablespoons of unsalted butter in a bowl and stir in Italian seasoning. Tear eight ounces of crusty sourdough bread into roughly one-inch pieces and toss them in the buttery mixture until well coated. Spread your croutons on a baking sheet and bake them on the upper rack for about 13 to 15 minutes, or until they’re golden brown. These croutons will add a delightful crunch to your soup!
Blend the Soup to a Smooth Consistency
Now that your roasted mixture is done, place the pot over medium heat. Discard the thyme sprigs and pour in a 32-ounce box of low-sodium vegetable broth. Let it simmer for about ten minutes, stirring occasionally. After that, it’s time to blend! Use an immersion blender directly in the pot or transfer it in batches to a stand blender. Blend until the soup is silky smooth. Taste and adjust the seasoning if needed.
Broil for a Tasty Cheese Topping
To finish, move your oven rack up and set the broiler to high. Pour your soup into an oven-safe dish, sprinkle with cheese, and top with your croutons. Broil until the cheese is bubbly and golden (about 1-2 minutes). This creates an irresistible cheesy topping on your roasted tomato soup that’s simply hard to resist!
And there you have it—a comforting bowl of tomato soup that's sure to warm your heart and please your taste buds! Enjoy!
Variations on Roasted Tomato Soup
Creamy Roasted Tomato Basil Soup
For a luxuriously creamy twist on the classic roasted tomato soup, add a cup of heavy cream and a handful of fresh basil leaves just before puréeing. The result? A smooth, velvety soup that pairs beautifully with your cheesy crouton topper. It's like a warm hug in a bowl!
Spicy Roasted Tomato Soup with Jalapeño
If you’re craving a kick, try incorporating diced jalapeños into your roasted tomato soup. Add them during the roasting stage to infuse your dish with heat. For an extra zing, top each serving with a dollop of sour cream and a sprinkle of cilantro. This spicy rendition offers an exciting contrast that will tantalize your taste buds!
Feel free to experiment with these variations and make them your own. After all, cooking is all about creativity and personal taste! For more inspiration, check out resources like Food Network or Serious Eats for similar twists on beloved recipes.
Cooking Tips and Notes for Roasted Tomato Soup
Quality matters: choosing the right tomatoes
When it comes to roasted tomato soup, the quality of your tomatoes can make all the difference. Opt for fresh, ripe tomatoes if they're in season; otherwise, San Marzano canned tomatoes are your best bet. Renowned for their rich flavor and sweetness, these tomatoes can elevate your soup from average to extraordinary. Don’t hesitate to splurge a little here; after all, great ingredients lead to great meals.
How to adjust seasoning for personal taste
Remember, seasoning is subjective! After pureeing your soup, take a moment to taste it. If it needs a bit more brightness, a splash of balsamic vinegar or a dash of salt can do wonders. For those who enjoy a bit of heat, sprinkle in some extra red pepper flakes. Always season gradually to ensure the flavors balance perfectly. After all, you know your palate better than anyone!
Serving Suggestions for Roasted Tomato Soup
Pairing with Fresh Salads and Grilled Cheese
Dive into the delightful world of roasted tomato soup, where comfort meets creativity! For a perfect pairing, consider serving it alongside a fresh salad—think peppery arugula with a zesty lemon vinaigrette. The acidity of the dressing complements the soup's rich flavors beautifully. And let’s not overlook a classic grilled cheese; the gooey, melted cheese adds an irresistible element to every spoonful of soup. For a twist, try using sharp cheddar or even a slice of avocado on your sandwich for that extra creaminess!
Tips for Presentation and Garnishing
A well-presented dish elevates the dining experience. When serving your roasted tomato soup, use a vibrant bowl—white or bright colors make the red of the soup pop. Drizzle a little olive oil or a spoonful of pesto on top for a gourmet touch. Fresh thyme leaves not only add a splash of color but also enhance flavor. To impress your guests, serve alongside a toasted cheesy crouton, letting them sink just slightly into the warm soup.
For more tips on enhancing your dining setup, check out resources like The Kitchn or Serious Eats for a wealth of culinary inspiration!
Time Breakdown for Roasted Tomato Soup
Preparation time
Get your ingredients prepped and ready in about 15 minutes. This includes chopping the onion, crushing the garlic, and tearing up that crusty sourdough bread for the croutons.
Cooking time
Expect to spend around 1 hour cooking. The roasting of the tomatoes and simmering of the soup really brings out those rich flavors.
Total time
In a little over 1 hour and 15 minutes, you’ll have a delightful bowl of roasted tomato soup topped with cheesy croutons, perfect for a cozy evening in or a gathering with friends.
For more tips on maximizing flavor in your roasted tomato soup, check out this guide on roasting vegetables from Serious Eats!
Nutritional Facts for Roasted Tomato Soup
Calories and fat content
A serving of this roasted tomato soup contains approximately 470 calories with a total fat content of 30.1 grams. This includes 14.5 grams of saturated fat, mainly from the delicious cheeses that add creaminess to the dish. While it might seem rich, the comforting flavors make it a delightful choice for any meal.
Nutritional benefits of tomatoes
Tomatoes pack a nutritional punch! They're rich in vitamins A and C, potassium, and antioxidants like lycopene, helping to fight inflammation and support heart health. Surprising, right? The roasting enhances their natural sweetness and flavor, making this roasted tomato soup not just tasty but also a nourishing option. You can dive deeper into the health benefits of tomatoes at Healthline. Enjoy this soup for a delicious and healthful treat!
FAQs about Roasted Tomato Soup
Can I freeze roasted tomato soup for later?
Absolutely! Roasted tomato soup freezes wonderfully. Just allow it to cool completely, then transfer it to an airtight container or freezer bags. It can be stored for up to three months. When you're ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stove, stirring occasionally.
What to serve with roasted tomato soup?
This hearty soup pairs beautifully with a variety of sides, such as:
- Grilled cheese sandwiches for a classic combo
- A fresh green salad with a light vinaigrette
- Crusty bread for dipping
Feel free to get creative! You might even consider adding a side of Turkey Bacon for a savory crunch.
How can I make this soup vegan-friendly?
You can easily make this roasted tomato soup vegan by swapping out the butter for a plant-based alternative and omitting the cheese. Use nutritional yeast instead of cheese for added flavor. With simple adjustments, you can delight in this comforting dish without compromising your dietary preferences.
For more cooking tips and inspiration, check out Minimalist Baker.
Conclusion on Roasted Tomato Soup
Final thoughts on enjoying homemade roasted tomato soup
A comforting bowl of homemade roasted tomato soup is the perfect way to unwind after a long day. By roasting the tomatoes and garlic, you bring out their natural sweetness, elevating this classic dish. Don't forget to top it with cheesy croutons for that extra flavor! Dive in, and savor every sip!
Roasted Tomato Soup with Cheesy Crouton Topper
Equipment
- Dutch oven
- baking sheet
- Stand blender or immersion blender
Ingredients
Canned Tomatoes and Broth
- 1 28-ounce can whole peeled tomatoes, preferably San Marzano
- 1 32-ounce box low-sodium vegetable broth
Vegetables and Herbs
- 1 small yellow onion
- 4 cloves garlic
- 4 sprigs fresh thyme plus leaves for garnish
Fats and Oils
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
Seasonings
- ½ teaspoon kosher salt plus more as needed
- ¼ teaspoon black pepper plus more as needed
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning or dried oregano
- 1 tablespoon balsamic vinegar
Cheeses
- 3 ounces sharp cheddar cheese, grated about ¾ cup
- 1 ounce Parmesan cheese, finely grated about ½ cup freshly grated or ⅓ cup store-bought
Bread
- 8 ounces crusty sourdough bread
Instructions
Preparation and Roasting
- Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
- Empty 1 can whole tomatoes and their juices into a large Dutch oven, then use your hands to gently break apart and crush the whole tomatoes. Prepare the following, adding them to the pot as you go: Halve and thinly slice 1 small yellow onion. Crush 4 garlic cloves. Cut 2 tablespoons of the unsalted butter into small pieces. Place 4 sprigs thyme on top. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Roast on the lower rack, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total.
Crouton Preparation
- Melt the remaining 2 tablespoons unsalted butter in a large bowl. Add ½ teaspoon Italian seasoning and stir to combine. Tear 8 ounces sourdough bread into rough 1-inch pieces directly into the bowl. Use your hands to toss and coat the bread in the butter. Transfer to a baking sheet and spread into an even layer. Bake on the upper oven rack, tossing halfway through, until crisp and golden-brown at the edges, 13 to 15 minutes total.
Soup Finishing
- When the tomatoes are ready, place the pot over medium heat. Stir the mixture to bring the thyme sprigs to the surface, then discard the sprigs. Add 1 box low-sodium vegetable broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavors have melded, about 10 minutes.
- Stir in 1 tablespoon balsamic vinegar. Purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. Taste and season with more salt and pepper as needed.
- If needed, move the upper rack to the middle of the oven so the Dutch oven fits under the broiler. Heat the broiler to HIGH. Sprinkle half the cheddar cheese over the soup. Top with the croutons, arranging them in a single layer so they cover the soup. Sprinkle with the remaining cheddar and all of the Parmesan. Broil on the upper oven rack until the cheese is melted, 1 to 2 minutes. Garnish with fresh thyme leaves.
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