Try to make this tomato soup on my way, your family will stay speechless and you will cook it again and again!
Tomato soup reminds me of summer days. I don’t know, apparently I want some warmer days and that’s way I cook this soup today! This tomato soup with crisp croutons is very delicious meal. I don’t use instant soups in my kitchen very often, so I cook how my mother and grandma taught me.
I know that you will say that there is tomato juice and you can finish that very quickly, but when you make this soup on this way your family will stay speechless, so you will cook it again, and again.. Try to find fresh tomato for this soup, but in these winter days I am sly, and I leave tomato 2 days out of fridge to mature. Cut tomato, onion, and carrot and bake them in the oven for 30 minutes, then the magic starts and your kitchen begins to be filled.
My husband is the first, after him there are our two children attracted by the smell of baked vegetables. I mix all vegetables, add chicken broth and finish this delicious soup with blender. When my oven is still hot, I bake croutons, they are finished after a few minutes and they go perfectly with this tomato soup and a glass of white wine. If you enjoyed this recipe, be sure to check out Happy Hooligans Zuppa Toscana. You’ll love it.
- 35 oz tomato
- 2 onions
- 2 cloves garlic
- 1 carrot
- 1-2 cup chicken broth
- Kosher salt and pepper
- Coarsely cut tomato, onions, carrots and put in the oven for 30-35 minutes on 400 F.
- When baked vegetables cool add chicken broth and finish soup with blender.
- Season to taste, and you can add some herbs.
- Serve immediately.