Healthy Roasted Tomato Soup With Garlic Croutons

Healthy Roasted Tomato Soup With Garlic Croutons

Savor the soothing warmth of a warm cup of roasted tomato soup with garlic croutons—a cuisine that tantalizes the senses and calms the spirit.

This soup, which is made with luscious tomatoes, caramelized onions, and fragrant garlic, is bursting with flavor and healthiness. This dish will elevate your cooking experience; it’s ideal for cold nights or anytime you’re in the mood for something comforting to eat.

This soup is sure to amaze even the pickiest eaters, whether it is served as an appetizer or a full dish. Come along on a culinary adventure as we examine the technique used to create this ageless classic and how to attain culinary excellence by combining refinement and simplicity.


For the Roasted Tomato Soup:

  • 2 pounds ripe tomatoes, halved
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for a creamier soup)

For the Garlic Croutons:

  • 4 slices of bread, cut into cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste


Set oven temperature to 400°F, or 200°C.

Arrange the chopped onion, minced garlic, and tomatoes cut in half on a baking sheet. Season with salt, pepper, dried oregano and basil, then drizzle with olive oil.

Bake the tomatoes for about 25 to 30 minutes, or until they are tender and have begun to caramelize, in a preheated oven.

Add the garlic, onions, and tomatoes that have been roasted to a food processor or blender. Blend in the chicken or veggie broth until smooth. Depending on the size of your blender, you might need to do this in batches.

Transfer the mixed mixture into a big saucepan and set over medium heat, simmering it. For the flavors to combine, boil it for ten to fifteen minutes.

If you want a creamier soup, add the heavy cream at this point and boil for another 5 minutes.

While the soup simmers, make the garlic croutons. In a small bowl, combine olive oil, minced garlic, salt, and pepper. Toss the bread pieces with the garlic oil mixture until well coated.

Heat a skillet over medium heat, then add the garlic-coated bread chunks. Cook the croutons, tossing regularly, until golden brown and crispy, about 5-7 minutes.

Ladle the heated soup into bowls and sprinkle with a handful of garlic croutons.

Serve the hearth-roasted tomato soup with garlic croutons warm and enjoy!


1. Can I make the hearthy roasted tomato soup ahead of time?

  • Yes, you can! This soup actually tastes even better when made ahead of time as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator for up to 3-4 days, then reheat it on the stove or in the microwave before serving.

2. Are the garlic croutons essential for this recipe?

  • While the garlic croutons add a delicious crunch and extra flavor to the soup, they are not essential. If you prefer, you can omit them or substitute with store-bought croutons or a sprinkle of grated cheese for added texture and taste.

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