This Garlicky Tomato Soup Is Just What You Need on a Cold Night

With a modest list of ingredients, this soup hits the spot on a cold winter’s day. The roasted garlic lends a sweet and slightly smoky depth of flavor to a perennial classic that is rich-tasting and healthy. No cream here! Instead, a piece of bread adds body and weight. Truth be told, it’s really about dunking delectable homemade croutons into the soup, soaking up all that goodness.


1 head of garlic
¼ cup, plus 1 tsp olive oil
2 cups diced (2 medium) onions
1  28-oz can of whole peeled tomatoes
2 cups vegetable broth(Rapunzel bouillon cubes recommended)
1 Tbsp sugar
¾ tsp salt
¼ tsp freshly ground pepper
1 cup sourdough or country bread, cut or torn into 1” pieces

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2 cups sourdough or country bread, cut or torn into 1” pieces 
1-2 Tbsp olive oil 

1/3 cup grated Parmesan cheese
Kosher salt
Freshly ground pepper


For the Soup:

1. Preheat oven to 400°F. 

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2. Slice off the very top of the garlic head so that the tops of the cloves are exposed. Drizzle with 1 tsp olive oil, wrap tightly with foil, and bake for about 40 minutes until tender, caramelized, and fragrant. 

3. Remove from the oven, carefully unwrap the foil (it will be hot and steamy) and when cool enough to handle, gently squeeze all of the cloves out of their skin. Set aside in a small bowl. 

4. While the garlic is roasting, heat ¼ cup olive oil in a medium pot over medium-high heat. Add the onion and sauté for about 5 minutes, stirring often, until translucent. Add canned  tomatoes with their juices, vegetable broth, sugar, salt, and pepper. Bring the soup to a gentle simmer, cover and cook for 20 minutes, adding 1 cup of torn bread halfway through cooking.  

5. Uncover the soup, add the roasted garlic cloves and stir to combine. Remove pot from the heat, and, using a blender, pulse the soup until it is puréed but slightly chunky. Add more salt and pepper to taste.


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For the Croutons: 

1. Combine 2 cups of bread with olive oil and Parmesan cheese. 

2. Spread on a baking tray, and bake at 400°F for about 10 minutes, turning croutons once halfway through cooking, until toasted. 


To Serve:

Ladle hot soup into bowls and serve with croutons. Serves 4-6.


Roasted garlic adds a wonderful depth of flavor to many dishes, from mashed potatoes to dips, as well as soups and stews.  It’s creamy, sweet and more mellow than fresh garlic, and is equally tasty spread on a toasted baguette, sprinkled with some crumbled cheese or a drizzle of balsamic vinegar.

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