Roasted Tomato Soup with Parmesan-Garlic Croutons
Is there anything better in the Fall time than wrapping your hands around a nice bowl of soup, especially with freshly made crunchy Parmesan garlic baked croutons? I love this time of the year just because of that reason. Unfortunately, other than falling leaves and a few days of rain there is not much of Autumn weather around here, but the nights are cozy and crisp and perfect for this kind of soup. So, this season as well as upcoming winter, I will share a handful of delicious soup recipes. Are you with me on that one?
For this Tomato Soup, I had more than few taste testers, and everybody had a chance to try and tell me their own opinions. My kids tried it and my Anna loved it, Dan-Dan- my 6 year old was running away from me, but Aleks-oldest son left me with an answer “it’s so-so”. I was happy though that he even tried it because he do not like tomatoes and will eat only spaghetti sauce. However the majority of my taste testers really loved it, so I am sharing this simple homemade recipe with all of you.
If you ask me, I love tomatoes and could eat organic from my neighbor’s garden like an apple. I absolutely love my neighbor’s tomatoes and I only wish that next summer mine come out like from his garden. The only tomatoes that I don’t like is when it’s cooked and you leave it chunky- there is no way that I would eat it, that goes for onions too. I love it, but I can’t stand seeing floating in my soup or stew.
Roasted Tomato Soup
- 2 lbs Roma Tomatoes, halved/stem and ends removed
- 1 medium onion, peeled/halved
- 5 garlic cloves, peeled
- 2 Tbs. Olive Oil,
- Salt and Ground Black Pepper, to taste
- 2 Sprigs Rosemary, fresh
- 1 Sprigs Thyme, fresh
- 4 cups Vegetable stock/or chicken
- 1/2 Cup Tomato Sauce/no sodium
- 1 tbsp. Tomato paste
- Salt and Pepper to taste
- 2 cups Whole Wheat toast/bread, cubed
- 2 Tbs. Olive oil
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- Garlic Powder
- 2 Tbs. Parmesan Cheese (Or vegan Parmesan-style Cheese)
- Preheat the oven at 450 degrees Fahrenheit. On a large baking sheet, toss halved tomatoes, halved onion, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into a single layer, putting tomatoes cut side up. Roast them for about 40 minutes in preheated oven, or until everything is soft.
- To make croutons, reduce the oven to 350 degrees Fahrenheit and toss the cubed bread on the baking pan/sheet, seasoning it with olive oil, garlic powder, salt and pepper. Bake for about 20 minutes, take out, sprinkle with the cheese, return in oven and bake for next 5 minutes.
- Finish the soup while croutons are baking. In several batches in a blender or food processor, puree the vegetables adding stock little bits at the time. Put the pureed vegetables in the large saucepan and bring to boil over high heat.
- Add Tomato Sauce and tomato paste, season to taste with salt and pepper and turn down the heat on low. Simmer for 15 minutes with occasional stirring.
- Serve hot and garnish with croutons and perhaps some more herbs or chopped scallions.
I believe any tomatoes would do for this soup, and the juicier the better-my opinion!
Toast bread for croutons or sour bread, cubed would work perfectly too.
Tomato paste and tomato puree are two different things. READ HERE
Seasoning sprinkled: Japanese Sesame Seasoning
Used 1 tbsp. of Half and Half for the serving.
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