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Monday, September 5, 2011

Roasted Tomato Soup with Herbed Croutons

If you want to see a prettier picture of this recipe, head on over to Letie's Culinaria where I got the recipe from.  While you're there, check out all their other great recipes and hilarious commentaries on each one. I think my favorite is their commentary here about the annual tomato slinging fest in Spain. "Gosh, we hope they're not using heirlooms."

This is hands down my favorite tomato soup I've ever had. Kyle wholeheartedly agrees! It gets it's lovely deep flavor from the tomatoes' stint in the oven. It's not only delicious, but also pretty easy. The hardest part for us was sourcing all the fresh herbs. Luckily, there was a sweet old lady with an herb cart at the farmers market the day we first made it. I highly recommend trying to find as many of the herbs fresh as you can, but it's definitely worth making even if you can't. 

We loved it so much that we made it twice in one week! The first time we used a yellow onion instead of red because we thought it would give more flavor. Unfortunately, it was a little overpowering. The soup was still good, but not perfect. The second time we used half a big red onion and it was so much better! I'd call this tomato soup perfection. 

The croutons are definitely worth trying. And don't bother cutting the crust off your bread, not worth it. I honestly don't think I'll ever buy croutons again because they're so easy!

P.S. 3 minutes in your oven could be the difference between this:

and this:

The first picture is from our second try at the soup. We learned our attentiveness lesson the first time. So check your croutons. Or have a less ghetto oven than us with a window. That would help too.