Roasted Tomato Soup with Basil Oil and Herb Croutons

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It may be the end of June, but I can always go for a good bowl of soup. I know I’ve said this many times before but soup is not only budget friendly and versatile, but it is a one-pot wonder, most of the time!! Back to soup in the summer, summer isn’t only for colds soups and gazpacho’s, what better time is there for produce than in summer.

Some of my favorite summer to put in soup would have to be sweet corn (I am from Iowa), tomatoes on the vine, red peppers, and summer squash. All the great summer herbs work fantastic in soup as well. Another reason to make soup in the summer!

In my opinion, if you are going to make homemade tomato soup, you should most definitely roast your tomatoes first. Blistering the tomatoes prior to blending gives them so much extra flavor. While I am suggesting what I think you should put in your soup, I highly suggest making your own croutons. I know you have to have some extra  bread laying around that you can use. Trust my it’s worth every step.

Also highly recommend making your own herb infused oil to top your soup with, I used basil for this tomato soup, but parsley, rosemary, and mint also make very good infused oils as well.

 

Looking for more soup recipes? Try our other favorites:

One Pot Tortellini Soup

Tuscan White Bean & Sausage Soup

One Pot Lasagna Soup

Creamy Orzo and Vegetable Soup

Skinny White Chicken Chili

 

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Preheat oven to 375 degrees F. Lay the tomatoes, onions, and garlic out in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, toss gently to combine. Place in the oven and allow to roast for 45-60 minutes. The tomatoes should be soft and blistered and the onions and garlic should be fragrant.

Transfer the roasted tomatoes, onion, and garlic to a blender, and blend until smooth, strain through cheesecloth or a sieve if necessary or for a smoother texture. If you have an immersion blender, than you can skip the blender and do this in your stock pot. Once smooth, transfer to a dutch oven or large stock pot. Add in the chicken or vegetable stock, tomato sauce, heavy cream and dried basil, stir to combine.

Heat the soup over medium-high heat. While the soup is warming make the croutons. Cut hearty white bread into large chunks, transfer to a mixing bowl, add in the olive oil, dried basil, dried parsley, minced onion, and kosher salt. Toss to combine. Lay out on a baking sheet and bake at 400 degrees F, for 4-6 minutes until, golden brown but not too crunchy. Once done, set aside.

For the basil oil, bring a small pot of water to a boil, drop in the fresh basil leaves, leave them in the boiling water for 30 seconds to a minute. Than remove and cool in ice water. Drain and dry the basil leaves well. In a blender combine the olive oil and blanched basil eaves. Blend until combined, strain out any large chunks if needed.

Serve the soup topped with basil oil and fresh croutons. Transfer any leftover to an airtight container and keep for up to 4 days. The croutons are best eaten fresh, but the basil oil will last up to a week.

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Roasted Tomato Soup with Basil Oil and Herb Croutons

Prep Time20 mins
Cook Time50 mins
Servings: 6

Ingredients

  • 3 lbs Roma or Cherry tomatoes
  • 1 Medium white onion, cut into chunks
  • 5 Cloves of garlic, peeled
  • cup Olive oil
  • Salt and pepper, to taste
  • 4 cups Vegetable or Chicken stock
  • 1 15 oz can tomato sauce
  • 2 tbsp Dried basil
  • 1/4 cup Heavy cream
  • 5 Slices Hearty white bread, cut into chunks
  • 3 tbsp Olive oil
  • 1 tsp Dried parsley
  • 1 tsp Dried basil
  • 1 tsp Kosher Salt
  • 1 tsp Minced onion
  • 1 Bunch, fresh basil
  • 1/2 cup Olive oil

Instructions

  • Preheat oven to 375 degrees F. Lay the tomatoes, onions, and garlic out in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, toss to combine. Place in the oven and allow to roast for 45-60 minutes. The tomatoes should be soft and blistered and the onions and garlic should be fragrant.
  • Transfer the roasted tomatoes, onion, and garlic to a blender, and blend until smooth. If you have an immersion blender, than you can skip the blender and do this in your pot. Once smooth, transfer to a dutch oven or large stock pot. Add in the chicken or vegetable stock, tomato sauce, heavy cream and dried basil, stir to combine.
  • Heat the soup over medium-high heat. While the soup is warming make the croutons. Cut hearty white bread into large chunks, transfer to a mixing bowl, add in the olive oil, dried basil, dried parsley, minced onion, and kosher salt. Toss to combine. Lay out on a baking sheet and bake at 400 degrees F, for 4-6 minutes until, golden brown but not too crunchy. Once done, set aside.
  • For the basil oil, bring a small pot of water to a boil, drop in the fresh basil leaves, leave them in the boiling water for 30 seconds to a minute. Than remove and cool in ice water. Drain and dry the basil leaves well. In a blender combine the olive oil and blanched basil eaves. Blend until combined, strain out any large chunks if needed.
  • Serve the soup topped with basil oil and fresh croutons. Transfer any leftover to an airtight container and keep for up to 4 days. The croutons are best eaten fresh, but the basil oil will last up to a week.

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