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–+ servings

Roasted Tomato Soup with Garlic and Sage Croutons

A creamy, comforting tomato soup with roasted garlic and crispy sage croutons, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes and Garlic
  • 3-4 pounds ripe organic tomatoes cut into wedges
  • 2 whole garlic bulbs tops trimmed to expose cloves
For the Soup Base
  • 1/2 medium yellow onion chopped
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups organic heavy cream
  • 2 cups organic vegetable stock
  • 4 tablespoons organic tomato paste
  • 1 teaspoon sea salt
  • 1 teaspoon all-purpose seasoning blend see notes for homemade mix
  • 1/2 teaspoon smoked paprika
For the Sage Croutons
  • 2 cups sourdough bread cubed, preferably day-old
  • 2 tablespoons unsalted butter melted
  • 8-10 leaves fresh sage finely chopped
  • 1/4 teaspoon garlic powder
  • to taste salt and black pepper

Method
 

Roast the Tomatoes and Garlic
  1. Preheat your oven to 400°F. On a large rimmed baking sheet, spread the tomato wedges and garlic bulbs (cut side up). Drizzle with a little olive oil and season with salt and pepper. Roast for 30-35 minutes, until tomatoes are softened and starting to caramelize, and garlic cloves are tender. Let cool slightly, then squeeze the roasted garlic cloves from their skins.
Prepare the Soup Base
  1. In a large Dutch oven or heavy pot over medium-high heat, warm the olive oil. Add the chopped onion and sauté until translucent and fragrant, about 1-2 minutes. Remove from heat.
  2. Transfer the sautéed onions to a high-powered blender. Add the roasted tomatoes, roasted garlic cloves, tomato paste, and vegetable stock. Blend on high until completely smooth. Reserve a few roasted tomato pieces for garnish if desired.
Make the Soup
  1. Return the blended mixture to the same pot over medium-high heat. Stir in the heavy cream, sea salt, all-purpose seasoning blend, and smoked paprika. Bring to a gentle boil for 1-2 minutes, then reduce heat to low and let simmer for 5-6 minutes, stirring occasionally, until the soup thickens slightly.
  2. While the soup simmers, prepare the croutons: In a small bowl, toss the bread cubes with melted butter, chopped sage, garlic powder, salt, and pepper. Spread on a baking sheet and toast in the oven (still at 400°F) for 8-10 minutes, until golden and crispy.
  3. Remove the soup from heat. Ladle into bowls, top with reserved roasted tomatoes and a generous handful of sage croutons. Serve immediately, with a side of grilled cheese if desired.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 85mgSodium: 720mgFiber: 4gSugar: 12g

Notes

For a vegan version, substitute the heavy cream with full-fat canned coconut cream (refrigerate the can overnight for best thickness) and use dairy-free butter for the croutons. Leftover soup keeps well in the fridge for 2-3 days in a sealed container, or can be frozen for 4-6 months; thaw overnight in the fridge before reheating. To make your own all-purpose seasoning blend: mix 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley. For a smoother soup, use an immersion blender directly in the pot instead of a countertop blender. The sage croutons are best made fresh, but you can prep the bread cubes ahead and toast just before serving. If you don't have sourdough, any hearty bread works—just avoid overly soft sandwich bread.

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