Creamy Roasted Tomato Soup with Dijon Croutons
This Creamy Roasted Tomato Soup is the ultimate cozy winter recipe — rich, velvety and layered with flavor from fire-roasted tomatoes, onions, carrots, garlic and a splash of balsamic. Blended until perfectly smooth before adding a touch of extra creaminess with whole milk. Served with crispy mustard croutons for a hearty lunch or dinner starter.
Servings: 8
Ingredients
For the tomato soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium red onion diced
- 2 large carrots diced
- 5 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 28-ounce cans fire-roasted diced tomatoes
- 2 cups vegetable stock
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ cup fresh basil chopped
- Pinch red pepper flakes
For the dijon croutons
- 4 cups cubed sourdough bread
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
For the tomato soup
- In a large pot, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat. Add diced carrots and onions, cooking for 8 to 10 minutes, until completely soft.
- Add garlic and cook for about 1 minute, until fragrant.
- Drizzle in balsamic vinegar. Pour in fire-roasted diced tomatoes and their juices, along with vegetable stock, dried thyme, salt and red pepper flakes. Stir to combine and bring to a simmer. Cook for about 20 minutes, until the carrots are completely tender.
- Stir in fresh basil. Use an immersion blender to blend until smooth, or transfer the soup to a blender and blend until smooth.
- Once soup is smooth, stir in whole milk and warm until heated through.
- Serve with crispy mustard croutons, a drizzle of olive oil, fresh basil and red pepper flakes.
For the dijon croutons
- Preheat oven to 350 degrees F.
- Add the olive oil, Dijon mustard, salt, black pepper and smoked paprika to a large bowl. Whisk together until combined.
- Pour in cubed sourdough and toss until evenly coated.
- Spread onto a parchment-lined baking sheet and bake for 17 to 20 minutes, flipping halfway through.