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Roasted Tomato Soup with Cheesy Crouton Topper

Roasted Tomato Soup with Cheesy Crouton Topper for Cozy Nights

Experience the heartwarming Roasted Tomato Soup with Cheesy Crouton Topper, a cozy staple perfect for fall evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cans Whole Peeled Tomatoes Choose San Marzano for flavor.
  • 1 medium Yellow Onion Can substitute with shallots.
  • 3 cloves Garlic Fresh preferred, garlic powder can substitute.
  • 2 Tbsp Unsalted Butter Olive oil is a vegan alternative.
  • 1 Tbsp Fresh Thyme Dried thyme can be used in a 1:3 ratio.
  • 2 Tbsp Olive Oil Any neutral oil can also be used.
  • 1 tsp Kosher Salt Taste before adding if using canned tomatoes.
  • 1/2 tsp Black Pepper Freshly ground recommended.
  • 1/4 tsp Red Pepper Flakes Optional for heat, omit for milder soup.
For the Cheesy Croutons
  • 1 cup Sharp Cheddar Cheese Substitute with any melty cheese.
  • 1/4 cup Parmesan Cheese Store-bought is convenient.
  • 1 Tbsp Italian Seasoning Oregano and basil can substitute.
  • 4 slices Sourdough Bread Any crusty bread works.
For Cooking
  • 2 cups Vegetable Broth Homemade is ideal, low-sodium works.
  • 1 Tbsp Balsamic Vinegar Can be omitted or replaced with red wine vinegar.

Equipment

  • Dutch oven
  • baking sheet
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Mix together the whole peeled tomatoes, diced yellow onion, minced garlic, fresh thyme, unsalted butter, olive oil, kosher salt, and black pepper in a large Dutch oven.
  2. Place the Dutch oven in the preheated oven and roast uncovered for 40–45 minutes until the tomatoes are soft and onions are translucent.
  3. While the tomatoes are roasting, tear the sourdough bread into bite-sized pieces. Toss with melted butter and Italian seasoning. Bake in the oven for 13–15 minutes until golden brown.
  4. Remove the pot from the oven and stir in vegetable broth. Simmer over medium heat for about 10 minutes, then purée the soup with an immersion blender.
  5. Ladle the blended soup into bowls, top with shredded cheddar cheese, croutons, and grated Parmesan. Broil for about 2 minutes until cheese is bubbly.
  6. Garnish with fresh thyme leaves before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.

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