Roasted Tomato Soup with Cheesy Croutons



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This delicious and warming soup is well paired with the homemade cheesy croutons! Feeds 6-8 people, so it's perfect for a dinner with some leftover



  • 2, 14.5 oz cans whole San Marzano Tomatoes
  • 1 tsp dried basil
  • Extra virgin olive oil
  • Balsamic Vinegar
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp chili flakes
  • 4 Cup chicken or vegetable stock
  • Salt and pepper
  • 1 small loaf French Bread, cut into cubes
  • ½ Cup unsalted butter, melted
  • ¼ Cup shredded parmesan cheese


  1. Preheat the oven to 400°F. Strain tomatoes (reserve juice) and cut each tomato in half. Place on a parchment lined, rimmed sheet pan, cut-side up. Drizzle with a little extra virgin olive oil, a little balsamic vinegar and season with salt, pepper and dried basil.
  2. Roast for 40 minutes or until blistered and skin is wrinkly. Remove from the oven.
  3. In a stockpot, heat 2 Tbsp extra virgin olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook for another 5 minutes, until the onions are translucent and starting to brown. Add the chili flakes and cook one more minute.
  4. Add the chicken or vegetable stock and bring to a boil. Add the tomatoes and the juice from the cans of tomatoes. Cook for about 40 minutes.
  5. Then carefully blend with an immersion blender or in batches in a regular blender. Season with salt and pepper.
  6. Toss the bread cubes with the melted butter. Spread on a foil-lined baking sheet, sprinkle with cheese, salt and pepper.
  7. Bake for 5 minutes or until lightly golden and crisp. Serve over soup.
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