With temperatures dropping each day, its time to get cozy with a warm bowl of soup for dinner. Comforting, healthy and delicious, soups are a staple in my house in the cooler days. My kids love it with a grilled cheese sandwich and we just enjoy ours with some crunchy croutons and crusty bread.
My homemade Tomato Soup develops a rich flavor achieved by roasting the tomatoes along with some garlic, herbs and olive oil. The tomatoes along with the juices are then transferred into a saucepan and cooked along with some broth and finished off with a splash of half and half. Its creamy, slightly sweet and absolutely delicious!
For the Croutons I just cube some bread, drizzle some olive oil all over and bake it in a preheated oven for 10 minutes until golden and crispy. Couldn’t be easier.
Ingredients
- Large ripe Tomatoes-4-5 quartered
- Garlic Cloves-3 sliced
- Thyme - 1 tsp
- Extra Virgin Olive Oil- 2 tbsp
- Chicken or Vegetable Broth-2 cups
- Salt- to taste
- Pepper- 1/2 tsp
- Brown Sugar-1 1/2 tbsp
- Half and Half-3/4 cup
Instructions
- Pre-heat the oven to 375 degrees.
- Place the tomatoes on a sheet pan and drizzle with olive oil,salt,pepper,garlic and thyme.
- Bake for about 20-25 minutes until tomatoes are softened.
- Transfer all the contents including the juices and all into a deep pot.
- Add the stock,sugar,salt and bring to a boil and cook for about 5-10 minutes.
- Transfer into a blender and puree the soup.Be careful to not burn since it will be really hot.
- Transfer the puree back into the pot.Add the half and half and cook for another minute or two.
- Your soup is ready.Arrange croutons and serve immediately.
- Preheat the oven to 400 degrees.
- Cube 3-4 bread slices and drizzle some olive oil and salt.
- Arrange in a single layer on a cookie sheet.Bake for 10 minutes until golden.