This rich and smoky roasted tomato soup is so easy to make! It’s even better with homemade garlic croutons.
- 3-½ pounds Tomatoes, preferably overripe, cut into quarters
- 1 whole Large coarsely chopped onion
- 4 cloves Garlic, coarsely chopped
- 1 tbsp Olive oil
- 1 teaspoon Oregano
- 1 teaspoon Cracked black pepper
- 2-½ cups Vegetables soup
- 5 sheets Basil
- 2 tablespoons Red wine vinegar
- FOR THE CROUTONS:
- 1 ounce, weight Butter without salt
- 3 cloves minced garlic
- 2 slices Stale bread, cut into cubes
Preheat the oven to 375ºF.
Get a big doneness and add tomatoes (place skin side down), onions and garlic. Drizzle with olive oil and sprinkle with oregano and black pepper. Place the baking sheet in the oven and roast for 1 hour.
When roasting is complete (leave the oven on for the croutons), place a large pot over medium heat and toss in all the roasted vegetables, followed by the vegetable broth and basil leaves. Bring the soup to a boil then add the red wine vinegar and reduce the heat to simmer for about 5 minutes.
Blend until smooth. Try your soup and adjust the seasoning a little if necessary!
For the croutons, place a small saucepan over medium heat and melt the butter. Add minced garlic and sauté for 2 minutes. Throw the bread into the pan and coat it with the garlic butter.
Place the croutons on a baking sheet lined with parchment paper and bake at 375ºF for 10 to 12 minutes, until golden and crispy.