Introduction to Roasted Tomato Soup
As the cooler months approach, there's nothing quite as comforting as a warm bowl of roasted tomato soup. This vibrant dish not only warms your soul but also fills your kitchen with an irresistible aroma. But why opt for homemade roasted tomato soup when store-bought options abound?
Why Choose Homemade Roasted Tomato Soup?
Making your own roasted tomato soup allows you to control the ingredients, ensuring a wholesome and delicious experience. You can select quality tomatoes, such as the flavorful San Marzano, and skip out on preservatives and artificial flavors often found in packaged varieties. Plus, the roasting process enhances the natural sweetness of the tomatoes, making every spoonful bursting with flavor.
Furthermore, cooking at home can be a delightful experience. It can feel rewarding to chop fresh herbs, roast veggies, and create something from scratch. Not to mention, making this soup can be a great opportunity to invite friends over for a cozy cooking evening or simply relish a moment of self-care after a long day.
If you're looking to elevate your soup game, our Roasted Tomato Soup with Cheesy Crouton Topper is the perfect recipe to try. Dive into this rich, creamy delight and indulge in the cheesy goodness of croutons that will surely make you come back for seconds! For more on the benefits of cooking at home, check out resources on healthline.com.
Ingredients for Roasted Tomato Soup
Essential ingredients you’ll need
When it comes to whipping up a delicious roasted tomato soup, simplicity is key. The following ingredients come together to create a rich, flavorful base for your soup, topped off perfectly with a cheesy crouton layer. Here’s what you’ll need:
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano for their rich flavor
- 1 small yellow onion, which adds a sweet depth
- 4 cloves of garlic, crushed for aromatic goodness
- 4 tablespoons unsalted butter, divided for a creamy finish
- 4 sprigs fresh thyme, plus a few leaves for garnish
- 2 tablespoons olive oil to enhance the flavors
- ½ teaspoon kosher salt and ¼ teaspoon black pepper for seasoning
- ¼ teaspoon red pepper flakes for a hint of heat
- 3 ounces of sharp cheddar cheese, grated
- 1 ounce of Parmesan cheese, finely grated
- ½ teaspoon Italian seasoning
- 8 ounces crusty sourdough bread for those incredible croutons
- 1 (32-ounce) box of low-sodium vegetable broth
- 1 tablespoon balsamic vinegar for a touch of sweetness
Feel free to check out more about tomato benefits on Healthline to see why these staples are worth keeping on hand! With these essential ingredients, you're well on your way to crafting a delightful bowl of soup that will warm your soul.
Preparing Roasted Tomato Soup
Creating a rich and flavorful roasted tomato soup is a perfect way to warm up during those chilly evenings. Follow these simple steps to whip up a comforting bowl of heaven that pairs beautifully with our cheesy croutons!
Preheat the oven and prepare your pot
Start by getting things heated up! Preheat your oven to 425°F and arrange two racks to divide the oven into thirds. This setup will help everything roast evenly. In the meantime, grab a large Dutch oven and empty a 28-ounce can of whole peeled tomatoes (preferably San Marzano) into it. Gently break apart the tomatoes using your hands—the juice and bits that fly around just add to the flavor. Prepare your next ingredients: slice up one small yellow onion and crush four cloves of garlic. Toss them into the pot along with four sprigs of thyme, four tablespoons of unsalted butter (cut into small pieces), two tablespoons of olive oil, and season with salt, pepper, and a hint of red pepper flakes for some warmth.
Add tomatoes, onions, and seasonings for roasting
Once you've mixed everything in the pot, it's time to pop it in the oven! Roast the mixture uncovered on the lower rack for about 40 to 45 minutes, stirring halfway through. You'll know it's ready when the garlic is soft, and the mixture starts bubbling and thickening. It might help to set a timer so that you can perfect those delicious roasted flavors—there's nothing quite like the smell of tomatoes and garlic filling your kitchen! If you’re curious about the benefits of roasting vegetables, this article dives into some great details.
Prepare the croutons for that cheesy crunch
While your roasted tomato soup ingredients mingle in the oven, let’s focus on those heavenly croutons. In a large bowl, melt the remaining two tablespoons of unsalted butter, then mix in half a teaspoon of Italian seasoning. Tear eight ounces of crusty sourdough bread into about one-inch pieces and toss them in the bowl until well-coated. Spread them out on a baking sheet and bake on the upper oven rack until they turn a glorious golden-brown—around 13 to 15 minutes. Your kitchen is going to smell divine!
Blend the roasted ingredients into a creamy soup
After your roasted ingredients are ready, carefully take the pot out of the oven and bring it to medium heat. Discard the thyme sprigs and pour in a box of low-sodium vegetable broth. Simmer while scraping up any delicious brown bits from the bottom of the pot for about 10 minutes to allow the flavors to meld beautifully. Once that’s done, stir in a tablespoon of balsamic vinegar to elevate the taste. Now it's time to blend! Use an immersion blender or transfer batches to a stand blender until the soup reaches a creamy consistency—don't skimp on tasting and seasoning!
Broil with cheese and croutons for finishing touches
For the grand finale, moving your oven rack if needed, switch on the broiler to HIGH. Sprinkle half of the sharp cheddar cheese over the soup and layer those crispy croutons on top. Finish off with the remaining cheese, including some freshly grated Parmesan for that extra touch. Broil it until the cheese is wonderfully melted—watch closely to avoid burning it, which only takes 1 to 2 minutes. Finally, sprinkle with fresh thyme leaves before serving. Pair that warm soup with a salad or some grilled cheese, and you’re in for a delightful meal!
Variations on Roasted Tomato Soup
Spicy Roasted Tomato Soup with Added Kick
If you love a little heat, consider adding diced jalapeños or a dash of hot sauce to your roasted tomato soup. The spice complements the sweetness of the tomatoes beautifully, creating a warm, inviting bowl. For an exotic twist, try incorporating smoked paprika or a pinch of cayenne pepper for a smoky depth. Serve it with a dollop of sour cream to balance the heat—you'll be surprised how delicious this variation can be!
Creamy Basil Roasted Tomato Soup
For those craving a richer experience, a creamy basil roasted tomato soup is the way to go. Simply stir in some heavy cream or coconut milk just before blending, and finish with a generous handful of fresh basil. This adds both creaminess and aromatic flavor, elevating your soup to a comforting dish. You can even top it with extra basil and a drizzle of olive oil for a touch of flair.
Feel free to explore these variations and find your favorite version. For more delicious inspiration, check out The Kitchn's recipes or Food Network’s tomato-centric dishes.
Cooking Tips for Roasted Tomato Soup
Seasoning Tips to Enhance Flavor
To elevate your roasted tomato soup, consider adding a splash of lemon juice or a pinch of smoked paprika for depth. Fresh basil or a drizzle of high-quality olive oil right before serving can also brighten the flavors beautifully. Don’t shy away from adjusting salt and pepper to your taste—seasoning is the secret to transforming good soup into great soup.
Storage Advice for Leftovers
If you find yourself with leftover roasted tomato soup, store it in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low to medium heat, stirring occasionally. For longer storage, freeze it in freezer-safe containers for up to three months—just remember to leave some space for expansion! Enjoy the comforting taste of homemade soup any time!
Serving suggestions for Roasted Tomato Soup
Pairing with different types of bread
Choosing the right bread can really elevate your roasted tomato soup experience. A crusty sourdough, as featured in the recipe, adds a delightful texture. However, feel free to experiment! Here are some great options:
- Crispy baguette: Perfect for soaking up the rich flavors.
- Garlic bread: Adds a burst of flavor that complements the soup beautifully.
- Pesto focaccia: For an herby twist that pairs wonderfully with the tomatoes.
- Homemade breadsticks: A fun addition, especially for dunking!
Creative garnishes to elevate presentation
Presentation matters, especially for a dish as colorful as roasted tomato soup. Consider these garnish ideas to add a splash of flair:
- Fresh herbs: A sprinkle of basil or parsley brightens the soup visually and flavor-wise.
- Drizzle of olive oil: Adds richness and enhances the overall appearance.
- Crumbled cheese: Extra bits of feta or goat cheese can provide a pleasing contrast.
- Microgreens: These small greens not only add color but also a gourmet touch.
Experimenting with these suggestions might just make your roasted tomato soup the highlight of your meal! For further enhancements, check out this article for even more garnish ideas.
Time Breakdown for Roasted Tomato Soup
Preparation Time
You’ll want to set aside about 30 minutes for prep. This includes chopping vegetables and getting everything ready for roasting. Don't rush—this is your time to enjoy the cooking process and think about how delicious your roasted tomato soup will be!
Cooking Time
The cooking takes around 50 to 55 minutes. You'll roast the tomatoes, allowing their natural sweetness to deepen, then simmer everything together. The aroma in your kitchen will be incredible!
Total Time
In total, you're looking at roughly 80 to 85 minutes from start to finish. This includes both preparation and cooking time. Ideal for a cozy evening when you have a moment to indulge in a warm bowl of happiness. Remember, good soup takes time, and it’s worth every minute!
For more tips on getting the best flavors in your soups, check out The Kitchn.
Nutritional facts for Roasted Tomato Soup
Understanding the nutritional value of your meals can help you make conscious choices. Here’s a quick look at the nutritional breakdown of our delightful roasted tomato soup with cheesy crouton topper:
Calories
A serving typically contains around 360 calories, making it a satisfying yet light meal option perfect for any time of the year.
Fat Content
With approximately 16 grams of fat per serving, much of it coming from the unsalted butter and cheeses, this soup is rich and indulgent while still being balanced.
Fiber Content
Each bowl of roasted tomato soup offers about 5 grams of dietary fiber, thanks to the tomatoes and onion, helping to keep you full and satisfied.
For further details about the benefits of tomatoes, check out this informative article on the health benefits of tomatoes. Adding ingredients like fiber-rich beans or legumes could easily boost the nutritional content if you’re looking for more sustenance!
FAQs about Roasted Tomato Soup
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can add a delightful flavor to your roasted tomato soup. If you're using fresh tomatoes, opt for about 2 to 3 pounds of ripe ones, such as Roma or vine-ripened varieties. Just remember to roast them until they’re soft and caramelized to achieve that rich, savory depth you crave.
How can I make this soup vegan-friendly?
Transforming your roasted tomato soup into a vegan delight is easy! Simply swap out the unsalted butter for a plant-based alternative, and use a vegan cheese substitute for the cheesy crouton topper. You can also check out these tips from the Vegan Society for more vegan ingredient alternatives.
What’s the best way to store and reheat roasted tomato soup?
To keep your roasted tomato soup fresh, store it in an airtight container in the fridge for up to 5 days. For longer storage, consider freezing it in freezer-safe bags or containers for up to 3 months. When reheating, gently warm on the stove or use your microwave, stirring occasionally to maintain its creamy texture. Enjoy!
Conclusion on Roasted Tomato Soup
Roasted tomato soup is a comforting meal that perfectly blends rich, earthy flavors with a hint of sweetness. The cheesy crouton topper adds a delightful crunch, making it a standout dish. It's not only easy to prepare but also a dish that brings warmth to any table. Enjoy!
Roasted Tomato Soup with Cheesy Crouton Topper
Equipment
- Dutch oven
- baking sheet
- Blender
Ingredients
Canned Tomatoes and Vegetables
- 1 28-ounce can whole peeled tomatoes preferably San Marzano
- 1 small yellow onion
- 4 cloves garlic
- 4 tablespoons unsalted butter divided
- 4 sprigs fresh thyme plus leaves for garnish
- 2 tablespoons olive oil
- ½ teaspoon kosher salt plus more as needed
- ¼ teaspoon freshly ground black pepper plus more as needed
- ¼ teaspoon red pepper flakes
Cheeses
- 3 ounces sharp cheddar cheese grated (about ¾ cup)
- 1 ounce Parmesan cheese finely grated (about ½ firmly packed cup freshly grated or ⅓ cup store-bought)
- ½ teaspoon Italian seasoning or dried oregano
Bread and Broth
- 8 ounces crusty sourdough bread
- 1 32-ounce box low-sodium vegetable broth
- 1 tablespoon balsamic vinegar
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 uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total.
Croutons and Blending
- 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 (about 4 cups). 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.
- 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.
Broiling
- 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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