Is there anything better in the fall time than wrapping your hands around 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 fallen leaves and few days of rain there is not much of Autumn weather around here, but nights are cozy and crisp and perfect for this kind of soup. So this season as well as upcoming winter, I will share 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 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 lb Roma Tomatoes, halved/stem and ends removed
- 1 medium onion, coarsely chopped
- 5 garlic cloves, peeled
- 2 Tbs. Olive Oil,
- 3/4 tsp. Salt
- 1 tsp. Ground Black Pepper
- 2 Springs Rosemary, fresh
- 1 Spring Thyme, fresh
- 4 cups Vegetable stock/or chicken
- Salt and Pepper to taste if needed
- 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 on 450 degrees Fahrenheit. On a large baking sheet toss halved tomatoes, chopped onions, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into single layer, putting tomatoes cut side up. Roast them for about 40 minutes into preheated oven or until everything is soft.
- To make croutons, reduce the oven on 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 bit at the time. Put the pureed vegetables in the larger saucepan and bring to boil over high heat. Turn down the heat on low medium and 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 more juicy the better-my opinion!
Toast bread for croutons or sour bread, cubed would work perfectly too.
I wish you fantastic week ahead!