Name: Roasted Tomato Soup with Parmesan Croutons
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 pounds tomatoes (about 6-8 medium-size Roma tomatoes); 1 large shallot; 1 head of garlic; 1/4 cup Pompeian smooth olive oil; 1 teaspoon oregano; 1/4 cup fresh basil; 1/2 cup vegetable broth; 1/4 cup heavy cream; Salt; Pepper; 2-3 thick slices sourdough bread (cut into small cubes (about 2 cups)); 3 tablespoons Pompeian smooth olive oil; 1/4 cup freshly grated parmesan cheese

It’s truly not fall until you’ve had tomato soup with some kind of cheesy bread.

I don’t know about you, but I consider grilled cheese and tomato soup to be the ultimate staple comfort food. It’s always so good.

And you really can’t have tomato soup without that cheesy bread component!

I love this dish for fall because it’s the perfect way to utilize those end-of-season tomatoes. It’s a time when you can still get tomatoes, but want something a little more hearty and warming.

Instead of a classic grilled cheese with this soup, I opted for parmesan crusted croutons. You have to try it!!!

The sourdough croutons get perfectly golden and cheesy in the oven. When you add them to the soup, the texture is absolute perfection.

Because as much as I love soup, it’s just not that filling on its own.

But add some carbs – aka the croutons here – and now we’re talking.

Soup is so underrated in my opinion, too.

It’s such a fantastic way to add more veggies and nutrients to your diet.

Remember: you don’t have to eat just plain vegetables and boring salads to get nutrients. It’s perfectly okay – and encouraged! – to get creative.

So turn your veggies into soups, add them to smoothies, roast them, grill them…. whatever you want.

Food should be flavorful and enjoyable. And this soup definitely is both of those things.

Cut the tomatoes

Preheat the oven to 400 F.

Wash and cut the tomatoes into quarters. Cut the shallot in half. Cut the stem off the garlic and remove the papery skin. Add everything to a large baking sheet.

Roast in the oven

Drizzle olive oil, oregano, salt, and pepper on top of the tomatoes, shallot, and garlic. Using your hands or a spoon, toss so that everything is evenly covered. Bake in the preheated for 40-45 minutes.

Cut the sourdough into cubes

Cut 2-3 thick slices of sourdough bread into small cubes (about 2 cups)

Toss in oil & parmesan

On a separate baking sheet, toss the bread cubes with olive oil and freshly grated parmesan cheese.

Bake croutons in the oven

Spread in an even layer and bake for 10-15 minutes, until the bread is golden and firm.

Blend ingredients

When the tomatoes have finished cooking, let them cool for a few minutes. Then add them to a large blender, making sure to add any juices that were released while roasting. Squeeze the garlic so that the roasted cloves fall into the blender. Add the roasted shallots, fresh basil, vegetable broth, and heavy cream. Blend until smooth (optional to add more parmesan cheese here while blending).

Serve

Pour the soup into bowls and top with parmesan croutons. Add extra parmesan cheese and fresh basil to garnish and serve.

Notes:

Tomatoes: Any large tomatoes will work well here. I used Roma tomatoes, but you can also use beefsteak, campari, or even heirloom tomatoes if you can find them.
Basil: The basil adds a fresh taste to the soup and definitely changes and enhances the flavor. If you’re more of a tomato soup purest (ie. no herbs), start with less here and add more to taste.
Parmesan: It’s optional, but you can add more parmesan cheese while blending the soup. It adds a delicious flavor!
Make ahead: If you’re making this dish ahead of time, store the soup and croutons separately. Add the croutons to the soup only before eating or serving.
Storage: Store soup in an airtight container in the fridge for up to 1 week. You can also freeze the soup for up to 1 month. Store croutons in an airtight container at room temperature.

Course: Dinner, Lunch