Fiery Roasted Garlic and Tomato Soup

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Tomato soup is something that is near and dear to my heart. I grew up eating it with the classic grilled cheese sandwich, oh what am I talking about, I still make tomato soup and eat it with a grilled cheese sandwich. Is there really anything better? Well this recipe has me thinking that I can skip the grilled cheese, make this amazing soup and cheese crusted crouton (kind of a fancy grilled cheese) and call it a day!

Okay, here’s how to do it…

First you’re going to start with some thinly sliced bread. Give it a drizzle of olive oil and then pop it into the oven for a few minutes until it turns golden brown

Once the slices of bread have toasted, sprinkle it with some cheese. Don’t be shy with the cheese – the more the merrier! Then pop the bread back into the oven.

Once the cheese has melted, remove the baking sheet from the oven and set it aside.

Next you’re going to place some halved tomatoes in a large bowl.

Give it a drizzle of olive oil.

Next it gets a sprinkle of brown sugar

And then throw in the balsamic vinegar, salt, pepper, red chili flakes and Italian seasoning. Give the tomatoes a good toss so that the seasoning is evenly distributed.

Place the tomatoes on a parchment lined baking sheet and pop them into the oven for 45 minutes.

Cut the tops off of a few heads of garlic.

Drizzle some olive oil over the garlic.

And then wrap it up in some foil. Pop it into the oven next to the tomatoes and let it bake for about 40 minutes. Now sit back, relax, perhaps watch some Real Housewives of Beverly Hills, and wait for the tomatoes and garlic to finish up in the oven.

Once the tomatoes are done, they will look like this. Just let them hang out in their juices for a bit and set them aside.

Meanwhile, in a large pot, sauté some onions.

Add the roasted tomatoes along with all of their juices.

Next, squeeze out all the garlic from the paper and add it into the pot.

Throw in the basil.

And then the parsley.

Next goes the chicken stock.

And then some croutons. (I know, sounds a little odd right, well it’s kinda going to change your life!) Let this boil for a little bit.

Then you’re going to add some Parmesan cheese.

Give the mixture a blend with an immersion blender, until it’s nice and smooth.

Serve the soup immediately with some of the cheesy garlic toasts!

Check out Tasty Kitchen for the full recipe!


  1. Tomato soup is like HEAVEN to me! And this recipe sounds absolutely amazing, plus pretty do-able! I seriously cannot wait to make this ASAP! awesome recipe 🙂

  2. Love the steps. I usually use Muir Glenn canned tomatoes and vine ripe in the summer. This looks good for winter tomatoes.

  3. Gabby this looks awesome!
    Please bring back your old format though:( this doesn't give me an easy recipe format to print and use for groceries or cooking.
    Even still I am adding it to my weekly menus for January!

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