Roasted Tomato Basil Soup with Cheesy Garlic Bread
User Reviews
5
Roasted Tomato Basil Soup with Cheesy Garlic Bread
Description
This recipe uses a gentle sauté of onions until translucent, forming the flavor base before a light roux with flour thickens the soup. Roasted tomatoes and red bell peppers, either homemade or store-bought, provide a smoky tomato depth and subtle sweetness. Chicken stock and seasonings including kosher salt, red pepper flakes, thyme, and black pepper enrich the broth. The soup is simmered to meld flavors before being puréed into a smooth consistency. Fresh basil and optional heavy cream add herbaceous brightness and creaminess.
The cheesy garlic bread is prepared by layering butter and finely chopped garlic on baguette slices, then topping with grated Gruyere cheese and broiling until melted and golden. The garlic fragrance and rich cheese complement the tomato soup's savory profile.
This combination serves well as a comforting lunch or dinner, pairing warm bread with a hearty, creamy soup, perfect for cooler weather. Using pre-roasted tomatoes and peppers is a convenient alternative that maintains flavor.
Ingredients
- 2 tablespoons butter unsalted
- 1 tablespoons olive oil
- 1 yellow onion small dice, large
- ¼ cup all-purpose flour
- 2 28- ounce roasted tomatoes or 3 pounds of tomatoes, halved and roasted at 425 degrees for 30 minutes, canned
- 1-2 roasted red bell peppers either from the jar and drained, or halved and season with salt, pepper and a few teaspoons of olive oil and roasted in the oven at 425 for 20 minutes
- ¾ cups chicken stock
- ½ tablespoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon thyme dried
- ½ teaspoon black pepper
- ½ cup heavy cream optional
- basil fresh, handful, leaves
For the Cheesy Garlic Bread
- 1 baguette sliced into triangles
- butter at room temperature
- 4 cloves garlic finely chopped
- ½ pound gruyere cheese grated
- thyme fresh, for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
- Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Slather the top with butter and sprinkle with garlic. Top the bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Notes
- Use either store-bought roasted tomatoes and red peppers or roast them yourself for fresh flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 1653mg | 69% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 534mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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