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!
- 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
- 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
- Preheat oven to 400F. Next, spray a baking sheet or dish with nonstick cooking spray.
- Prepare heirloom tomatoes by washing under cold water and patting dry. Remove the stem then cut in half.
- 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.
- Transfer roasted tomatoes and garlic cloves into a large food processor. Process for about 30 seconds, or until smooth.
- 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.
- Using your favorite boxed cornbread mix, follow directions on box to make a sheet cake of cornbread. Let cool.
- Once the cornbread has cooled. Remove from pan and slice into 1 inch cubes. Preheat oven to 400F.
- Spray a baking sheet with nonstick cooking spray and place cubed cornbread onto sheet. Drizzle with olive oil and toss on pan.
- Bake at 400F for about 10-15 minutes or until the croutons have begun to brown.
- 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!
Adapted from: Iowa Girl Eats