Roasted Tomato Soup with Croutons

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Brown Baggin' It

Rated: 5 stars out of 5Rate itRead users' reviews (90)

RECIPE
COMMENTS & REVIEWS(90)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 35 min

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Ingredients

For the soup:

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water

For the bruschetta:

1 loaf country-style bread
Extra-virgin olive oil
Salt

Directions

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

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Comments & Reviews

recipe Roasted Tomato Soup with Croutons
Andrea franklin, TN 10-14-2009
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Easy and Flavorful
Rated: 4 stars out of 5

I loved how easy and flavorful this recipe was. I even roasted red peppers with my tomatoes which added flavor. I topped my... soup with goat cheese and homemade croutons. I would serve this to family and friends with a gourmet grilled cheese and a good movie.Read more
recipe Roasted Tomato Soup with Croutons
Mark Armada, MI 10-03-2009
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Great Autumn Soup!!
Rated: 5 stars out of 5

This is the second fall we've made a huge batch of this soup from 1/2 bushel of farm fresh tomatoes. We've shared with... family and friends and everyone loves it! It's very easy and so delicious the day you make and also in the middle of a Michigan winter!Read more
recipe Roasted Tomato Soup with Croutons
Maria El Dorado Hills, CA 09-03-2009
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Must use good tomatoes
Rated: 5 stars out of 5

This is an absolutely wonderful-tasting soup. Someone gave me a bag of home-grown tomatoes and since I had just watched him... make this on the "Brown Bag" episode, I thought I'd try it out. I didn't write down the instructions or the amounts to use, but remembered all the ingredients and techniques...it didn't disappoint. Just make sure to use the best (preferably home-grown or farmer's market) tomatoes & fresh basil because those terrible, pale and mealy things at the grocery store or that unfortunate dried and tasteless herb would ruin this fabulous recipe.Read more
recipe Roasted Tomato Soup with Croutons
Mary Pittsburgh , PA 09-02-2009
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Wow!!!
Rated: 5 stars out of 5

I absolutely love tomato soup and this recipe did not disappoint. It was DELICIOUS and pretty easy as well. Highly... recommended!!!!Read more
recipe Roasted Tomato Soup with Croutons
Kris Hammond, IN 08-07-2009
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Better than I expected! A meal!
Rated: 5 stars out of 5

Its that time of year and I have literally 20 red ripe garden tomatoes sitting on my window sill. So I searched foodtv for... an idea to use some. This came out FANSTASTIC, highly recommend. I liked the ideas to use cream, however, I wanted to keep it "light" so instead of water I used vegatable broth, it was better that way. It takes awhile to make, but its worth it. I used a glass pan to roast the tomoatoes, make sure the pan you use has high sides as a great deal of juice is produced!!!! Next time I'll double it and freeze half. Thanks Michael, I have never watched your show, but I think I will start watching this soup is fantastic.Read more
recipe Roasted Tomato Soup with Croutons
Melissa Holmen, WI 08-04-2009
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For extra richness
Rated: 5 stars out of 5

I finished the soup off with a cup of heavy cream for extra richness turned out beautiful, very flavorful and rich. Dizzle... the top of each bowl with a bit of balsamic vinegar glaze and fresh basil for a lovely presentation!Read more