Roasted Tomato Basil Soup with Red Wine Croutons
Canned fire roasted tomatoes are the secret to an easy and delicious tomato basil soup! This homemade soup needs no cream for a rich flavor and it's a great part of a healthy diet.
Servings 8 servings
Calories 200kcal
Ingredients
Roasted Tomato Basil Soup
- 2 tbsp olive oil
- 1 large white onion, finely diced
- 1/2 tsp kosher salt
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 28-oz cans fire roasted tomatoes, either whole or diced
- 5 cups vegetable or chicken stock low or no sodium
- 1 pinch granulated sugar
- kosher salt and black pepper, to taste
Toppings
- 4 slices country style Italian bread, cut into large croutons
- extra virgin olive oil
- 1-2 cups dry red wine
- 1/2 cup fresh basil, thinly sliced
- parmesan cheese
Instructions
Roasted Tomato Basil Soup
- In a large pot, heat the olive oil on medium-low. Add the onions and kosher salt. Saute, stirring occasionally until the onion is soft and translucent.
- Add the garlic, thyme, and oregano to the pot and saute for another 30 seconds.
- Pour in the stock (either vegetable or chicken), tomatoes, and a pinch of sugar. Bring to a boil. Then lower the heat to produce a gentle simmer.
- Partially cover the pot and let simmer for 50-60 minutes.
- Remove the soup from the heat and let cool a few minutes.
- Using a stick blender, or in batches in a regular blender, puree until it's as smooth as you like it.
- Taste and add salt and pepper as needed.
- Return the soup to the pot (if you took it out) and bring it back to a simmer before serving.
Red Wine Croutons
- To prepare the croutons, cut thick slices from a country style dinner bread. Then cut the bread into large croutons to fit in the bowls.
- Brush each piece of bread with olive oil, then toast or grill the bread until golden brown.
- Pour the wine into a bowl large enough for the croutons. Dip the toasted croutons into the wine until they are fairly well saturated.
Serve the Soup
- Ladle soup into each bowl.
- Then carefully place a crouton or two (depending on the size) onto the top.
- Scatter sliced basil around. Shave some parmesan over. Drizzle a little extra virgin olive oil on top.
Notes
- Vegetarian: Avoid imported parmesan and stick to vegetarian brands or skip the cheese altogether.
- Red Wine Croutons: For those who don't (or cannot) drink, skip the wine and simply use toasted croutons.
- Red Wine: Use a moderately priced dry wine which you enjoy the flavor of but wouldn't be sad to cook with.
- Fire Roasted Tomatoes: I use Muir Glen fire roasted tomatoes. They have excellent flavor and are organic.
- Make Ahead: After pureeing (step 6), you can refrigerate the soup overnight to serve the next day. Or you can freeze it in a well sealed container for up to 2 months.
Nutrition
Calories: 200kcal