Roasted Tomato Soup with Crunchy Cheese Croutons



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  • 4 large tomatoes, quartered
  • 3 cloves garlic, peeled
  • 2 onions, peeled and quartered
  • olive oil
  • 1 tsp. sea salt
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. grass-fed butter
  • 7-8 fresh basil leaves, sliced thin
  • Freshly ground black pepper
  • 1-2 pieces of whole grain bread, cubed
  • Manchego Cheese, finely grated

Preheat oven to 450 degrees
Put tomatoes, garlic and onion into a roasting pan
Drizzle with olive oil
Roast 30-35 minutes or until skin begins to blacken
Remove ingredients from the pan and puree in a food processor
In a soup pot, add tomato and vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt
Cook on medium/high heat 5-7 minutes
While tomato soup cooks, place cubed bread onto a baking sheet and sprinkle with grated cheese
Cook until cheese melts (about 3-5 minutes)
Taste soup and adjust seasoning
Garnish individual bowls with a few cheese croutons

(3 votes, average: 4.00 out of 5)
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