Roasted Tomato Soup with Crostini
In our cozy kitchen, Roasted Tomato Soup with Crostini has become a comforting favorite. Combining the rich flavors of roasted tomatoes, garlic, and onions with crispy crostini, this creamy roasted red pepper tomato soup is a delightful twist on the classic. Just like Pacific’s roasted red pepper and tomato soup, our Homemade version offers a velvety texture that’s perfect for a Quick lunch or dinner. Serve it as a hearty main course or a flavorful starter paired with crusty crostini for the ultimate comfort food experience. Whether it’s a chilly evening or a simple craving, this red pepper and tomato soup is sure to satisfy.
Table of Contents
- About Roasted Tomato Soup
- Why You’ll Love Roasted Tomato Soup
- What Is in Roasted Tomato Soup
- Key Ingredients
- How To Make Roasted Tomato Soup with Crostini
- Have It Your Way!
- Nutritional Facts
- Health Benefits:
- Other Recipes You’ll Love
- Roasted Tomato Soup Recipe
About Roasted Tomato Soup
The tradition of making tomato soup began as a way to utilize excess tomatoes from the harvest. Roasting the tomatoes intensifies their flavor, making this soup a favorite during the peak of tomato season. The addition of garlic, onions, and herbs adds depth and complexity to the dish.
Tomato soup holds a special place in many households, often associated with warmth and comfort. It is a staple in American cuisine and has also become popular in European and Mediterranean diets. The versatility of this soup allows for numerous variations, making it a cherished recipe passed down through generations.
Why You’ll Love Roasted Tomato Soup
- Rich and Flavorful: Roasting the tomatoes brings out their natural sweetness and enhances their flavor.
- Easy to Make: Simple ingredients and straightforward preparation make this a go-to recipe for busy weeknights.
- Healthy and Nutritious: Packed with vitamins and antioxidants, this soup is both delicious and good for you.
- Versatile: Can be served hot or cold, making it suitable for any time of year.
- Comforting: A bowl of this soup offers a sense of comfort and warmth, perfect for cozy evenings.
What Is in Roasted Tomato Soup
- Tomatoes: Fresh, ripe tomatoes are the star, providing a rich and tangy base.
- Garlic: Adds a robust flavor that complements the sweetness of the tomatoes.
- Onions: Offer a sweet and savory depth to the soup.
- Olive Oil: Enhances the roasting process and adds a touch of richness.
- Vegetable Broth: Creates a smooth and velvety texture.
- Basil: Fresh basil leaves add a fragrant and herbal note.
- Salt and Pepper: Season to taste for a perfectly balanced flavor.
Key Ingredients
- Tomatoes: Use ripe, juicy tomatoes for the best flavor.
- Garlic: Roasted garlic brings a mellow and sweet taste.
- Onions: Caramelized onions add a depth of flavor.
- Olive Oil: Essential for roasting and adding richness.
- Vegetable Broth: Provides a creamy and smooth base.
- Basil: Fresh basil leaves for garnish and added flavor.
- Salt and Pepper: Essential seasonings to enhance the taste.
How To Make Roasted Tomato Soup with Crostini
- Pre-heat oven to 400F.
- Chop the Tomatoes, Red Pepper and Onion into quarters roughly.
- In a large bowl, combine the Tomatoes, Onion, fresh Basil, Olive oil, Lemon juice and 1/2 tsp Salt and Black Pepper. Toss until evenly all vegetables are coated with oil mixture.
- Slice off the top of the Garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly, leaving the cloves bunched together.
- On a baking sheet lined with parchment paper, spread out the vegetable mix to one side and add your chopped Pepper and bulb of Garlic facing upwards. Drizzle the garlic with olive oil to prevent it from drying.
- Once oven is at 400 Degrees F, roast in the oven for 1 hour. Remove the Garlic bulb after 20-25 minutes and set aside.
- Once the vegetables are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the Peppers.
- On medium-high heat in a large pot, add all of the vegetable stock.
- Add in all your roasted veggies, spices, and garlic and lower to medium heat. The Garlic cloves should slide out of the buld if gently pressed from the sides.
- Blend using an emersion blender or in the pot or transfer to a large blender and blend until smooth (and replace into pot).
- Add in your Coconut Milk and stir.
- Enjoy with some freshly ground Black Pepper and a sprig of fresh Basil.
Have It Your Way!
- Add Cream: For a creamier texture, stir in a splash of heavy cream or coconut milk.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
- Cheese Lovers: Top with grated Parmesan or crumbled feta for an extra layer of flavor.
- Herb Variations: Experiment with different herbs like thyme or oregano.
- Serve with Bread: Pair with crusty bread or a grilled cheese sandwich for a complete meal.
Nutritional Facts
- Calories: Approximately 150 calories per serving
- Protein: 3 grams
- Fat: 8 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Sugar: 10 grams
- Sodium: 300 milligrams
Health Benefits:
- Rich in Antioxidants: Tomatoes are high in antioxidants like lycopene, which help protect against oxidative stress.
- Boosts Immunity: Garlic and onions contain compounds that enhance immune function.
- Promotes Heart Health: Olive oil and tomatoes contribute to heart health by reducing inflammation and improving cholesterol levels.
- Aids Digestion: The fiber in tomatoes and onions helps support healthy digestion.
- Hydrating: The high water content in tomatoes keeps you hydrated and refreshed.
Other Recipes You’ll Love
- Potato Leek Soup
- Impossible Vegan Chili
- Air fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Roasted Tomato Soup Recipe
Roasted Tomato Soup with Crostini
Roasted Tomato Soup is a comforting classic that blends roasted tomatoes, garlic, and onions into a rich, velvety soup. Perfect for any season, this soup is easy to make and bursting with flavor. Whether served as a starter or a main course, it pairs wonderfully with crusty bread or a grilled cheese sandwich.
Ingredients
- 8 Tomatoes medium
- 1 Red Pepper Large
- 1 White Onion
- 14 Oz Coconut Milk unsweetened
- 4 cups Vegetable Stock
- 1 Garlic Bulb
- ½ cup Fresh Basil
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Paprika
- ½ tsp Red Chili Flakes
- 2 tsp Garam Masala Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Equipment
Instructions
- Pre-heat oven to 400F.
- Chop the Tomatoes, Red Pepper and Onion into quarters roughly.
- In a large bowl, combine the Tomatoes, Onion, fresh Basil, Olive oil, Lemon juice and 1/2 tsp Salt and Black Pepper. Toss until evenly all vegetables are coated with oil mixture.
- Slice off the top of the Garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly, leaving the cloves bunched together.
- On a baking sheet lined with parchment paper, spread out the vegetable mix to one side and add your chopped Pepper and bulb of Garlic facing upwards. Drizzle the garlic with olive oil to prevent it from drying.
- Once oven is at 400 Degrees F, roast in the oven for 1 hour. Remove the Garlic bulb after 20-25 minutes and set aside.
- Once the vegetables are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the Peppers.
- On medium-high heat in a large pot, add all of the vegetable stock.
- Add in all your roasted veggies, spices, and garlic and lower to medium heat. The Garlic cloves should slide out of the buld if gently pressed from the sides.
- Blend using an emersion blender or in the pot or transfer to a large blender and blend until smooth (and replace into pot).
- Add in your Coconut Milk and stir.
- Enjoy with some freshly ground Black Pepper and a sprig of fresh Basil.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the soup in portions for up to 3 months.
- Reheating: Reheat on the stove over low heat, stirring occasionally.
- Make-Ahead: Roast the tomatoes, garlic, and onions in advance and blend when ready to serve.
- Serving Suggestions: Serve with a dollop of sour cream or a drizzle of balsamic glaze for added flavor.
Video
Nutrition
Serving: 1BowlCalories: 250kcal
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