Creamy Roasted Tomato Soup with Garlic Croutons
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 slices of bread, cubed
- 2 tbsp butter
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, dried basil, and oregano. Roast in the oven for 30-40 minutes until caramelized.
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant.
- Add the roasted tomatoes (along with any juices from the baking sheet) to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. Keep warm over low heat.
- In a separate pan, melt butter over medium heat. Add the cubed bread, sprinkle with garlic powder, and toast until golden and crispy, about 5-7 minutes.
- Serve the creamy roasted tomato soup hot, topped with garlic croutons. Enjoy!
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