Simple Tomato Soup w/ Blue Cheese Croutons
I hate to sound cliched, but nothing says fall like a good bowl of soup. It’s true. I make a lot of soups around this time. Who doesn’t? They’re added to the dinner rotation during this time as I can put all types of vegetables in a one stop shop bowl of nutritious goodness. I am particularly fond of tomato soup with the tried and true side of grilled cheese. Except, for this recipe, I went in a different direction. Simple Tomato Soup with Blue Cheese Croutons, which was a whole new level of goodness.
Homemade tomato soup is THE quickest and easiest soup you can make. It requires the simplest of ingredients:
Veggie broth, depending on how thick you’d like the soup
Salt and pepper
Once you roast your vegetables, you blitz in the blender or food processor and you’ve got wonderful tomato soup. You can customize it to your taste by adding rosemary or thyme instead of basil. Or, adding plant based milk if you’re vegan or heavy cream, milk if you’re not.
As I mentioned, the blue cheese croutons are everything. They add a richness to the soup and a wonderful depth of flavor. And, they’re super simple to make. Give it a try and tell me what you think.
Simple Tomato Soup w/ Blue Cheese Croutons//serves 4
3 ½ pounds Roma tomatoes, halved
1 small onion, cut into wedges
6 garlic cloves
3 tablespoons olive oil
½ cup packed basil leaves
1 teaspoon salt
¼ teaspoon fresh ground pepper
1 cup vegetable stock, add if you want a thinner soup (optional)
blue cheese croutons
½ loaf fresh bread, cut into cubes
5 tablespoons butter
2 ounces blue cheese, crumbled
For the croutons, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place bread cubes in a bowl and drizzle butter over the top. Sprinkle about 1/3 of the blue cheese over the top and stir until bread is coated. Sprinkle another 1/3 of the cheese over the top and stir to coat again. Spread bread cubes onto prepared baking sheet. Bake in preheated oven until browned and crisp, about 15 minutes. Remove from oven. Set aside to cool.
For the soup, adjust oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes, garlic cloves and onions on the baking sheet. Drizzle with 3 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 40-45 minutes.
Once tomatoes, garlic and onions are roasted, allow them to cool for 10 minutes, then add to blender or food processor with basil. Blend on high until smooth. After blending, transfer the soup back to the pot, add vegetarian broth, if using, and salt and pepper to taste. Allow soup to simmer for 10 minutes before serving. To serve, garnish with the blue cheese croutons and basil leaf.