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Roasted Tomato Soup with Croutons Recipe

Roasted Tomato Soup with Croutons

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Average Rating:

Total Reviews: 91

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  • on September 03, 2012

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    My soup turned out super yummy. I only used 9 cloves of garlic. Can't wait to make a huge batch and freeze!

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  • on November 06, 2011

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    Way too much work for a pretty much tasteless tomato soup. Not worth the time, effort or cash!

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  • on January 27, 2011

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    GREAT SOUP! although i changed up a few things to make it my own;
    2 bay leaves simmered for 30 min. after using the immersion blender. also added a pinch of red pepper flakes. used 1/2 veggie stock and 1/2 water and to make it look like the soup my husband is used to,and stirred in a heaping tblsp. of tomato paste(also added ALOT of tomato flavor. QUITE YUMMY!

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  • on January 20, 2011

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    I have made this soup a dozen times at least, and my family LOVES IT!! I always roast the tomatoes with the garlic, tossed in oil and balsamic, and it's easy and DELICIOUS!! My youngest child is a picky fruit/veg eater, and this is literally his FAVORITE dinner!!! It's healthy and amazing!

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  • on December 03, 2010

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    This is not the time to use cheap, supermarket balsamic. The results will be vinegary and harsh. I used good old Kirkland balsamic. Good balsamic tastes smooooth on its own.

    Also, puree in a blender until it is really smooth. It will pulverize all the tomato skin. I used the full 2 cups of basil -no problems there, either. Maybe it is a regional thing - I live in California so get great tomatoes and basil.

    Finally, I believe on the show it was demonstrated by cooking the tomatoes on a sheet pan (which are usually aluminum. That's a "reactive" pan. II used a large glass lasagna pan but was afraid to take the temp up to 500 so roasted the tomatoes at 450 - it turned out just fine.

    This soup is definitely a keeper. It has to be low-cal, high fiber and full of veggie goodness. I think I will go make another batch. Thank you for sharing, Michael!

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  • on October 12, 2010

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    Great soup! It takes some time, but it's not difficult to make. I bet you could reduce the water and use it as a sauce for just about anything!

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  • on October 04, 2010

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    Loved the soup. When roasting tomatoes, I end up w/peel curled in the soup even after blending. Very tedious to remove skins after roasting. Any suggestions?

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  • on September 10, 2010

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    I make this soup with the end of the year harvest from our garden. I make several batches and freeze it for use on cold days in the winter. We won't eat canned soup anymore. I roast the tomatoes, the garlic, and the juices all together. This is a must have during the winter months!

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  • on June 25, 2010

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    I streamlined the process by roasting the tomatoes with onions and garlic all at once. I added 1/2 container of part skim ricotta to make it creamy. It was absolutely delicious!

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  • on January 31, 2010

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    I have made this twice.

    The first time I followed the instructions for all the tomatoes and all the garlic. I didn't have enough room for all the tomatoes on my glass pan so I baked two. I pureed all the ingredients. It was very close to yuk almost like a burnt flavor even though it wasn't burnt. We burped garlic for the rest of the day.

    I had read the reviews, so the second time I bought tomatoes from California. I used 8 cloves of garlic. Another posted pointed out that the recipe doesn't say to roast the garlic or not. Or if you do roast it does it go into the soup?

    I had watched the show and Michael put the tomatoes on a single baking sheet (metal and didn't say to take them out.

    I roasted the 8 large cloves of garlic and only put 4 in the second batch of soup.

    It was better than before, but again just not that great.

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