Soupvember: Roasted Tomato & Garlic Soup Recipe

Soup and chili are both important staples in my kitchen during autumn. I love being able to fill my house with warmth from the stove and the aroma of my favorite fall flavors!

Today’s Soupvember recipe takes just a few simple steps to create the tastiest homemade Roasted Tomato & Garlic Soup. Instead of using classic crackers on top, I’ve included the method to making my favorite crunchy soup toppers: Homemade Cornbread Croutons! The mixture of flavors really can’t get any better!

Ingredients

Soup

  • 5 large heirloom tomatoes
  • 2 tablespoons olive oil
  • 2 cups chicken or vegetable broth
  • 3 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon basil

Cornbread Croutons

  • 1 box of your favorite cornbread + ingredients directed on the box (I use Bob’s Red Mill Gluten Free Cornbread Mix)
  • 2 teaspoons olive oil

Directions

Soup

  1. Preheat oven to 400F. Next, spray a baking sheet or dish with nonstick cooking spray.
  2. Prepare heirloom tomatoes by washing under cold water and patting dry. Remove the stem then cut in half.
  3. Place tomatoes face up on the baking sheet (see photo above). Drizzle with olive oil and season with salt and pepper. Place 3 garlic cloves on the same sheet. Roast at 400F for about 60-70 minutes or until it begins to brown on top.
  4. Transfer roasted tomatoes and garlic cloves into a large food processor. Process for about 30 seconds, or until smooth.
  5. Transfer pureed tomatoes and garlic into a large pot on your stove top. Add in about 2 cups of chicken/vegetable stock and 1 teaspoon of dried basil. Let simmer on stove top for about 10 minutes.

Cornbread Croutons

  1. Using your favorite boxed cornbread mix, follow directions on box to make a sheet cake of cornbread. Let cool.
  2. Once the cornbread has cooled. Remove from pan and slice into 1 inch cubes. Preheat oven to 400F.
  3. Spray a baking sheet with nonstick cooking spray and place cubed cornbread onto sheet. Drizzle with olive oil and toss on pan.
  4. Bake at 400F for about 10-15 minutes or until the croutons have begun to brown.
  5. Store croutons in an airtight container.

I suggest making the croutons ahead of time, so you can enjoy your soup right away once it’s done simmering on the stove!

Nutrition: 288 calories | 15g fat (3g sat, 0g trans) | 5g carbs (5g fiber, 20g sugar) | 7g protein

Don’t forget about our other Soupvember Recipes!

souvember-recipe-butternut-squash-soup-tp

Butternut Squash Soup

 

Adapted from: Iowa Girl Eats

What is your favorite fall soup or chili?

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Lee is the blogger behind fitfoodiefinds.com. Lee is a recipe developer, certified Yoga Sculpt Instructor, and amateur photographer. She loves the outdoors, eats a lot of peanut butter, and is up by 6AM.