Rustic Roasted Tomato Soup with Homemade Garlic Butter Croutons

The weather is changing and nothing warms the body and soul like a homemade pot of soup. My favorite is a smooth and velvety roasted tomato soup served with warm garlic butter croutons. This recipe is a definite pleaser on a cold night.


5 Tomatoes Rough Chopped
1 Red Bell Pepper Rough Chopped
1 Large Yellow Onion Peeled and Rough Chopped
Extra Virgin Olive Oil
6 Cloves of Garlic Peeled
1/2 teaspoon Cayenne Pepper
1 teaspoon garlic powder
1 Tablespoon Sea Salt
2 Cups Vegetable Stock
4 Slices Day Old Bread
3 Tablespoons melted butter

Preheat oven to 400 degrees. Place tomatoes, bell pepper, onion, and garlic on foil lined baking sheet. Drizzle olive oil and sprinkle salt over top and toss to evenly coat. Place in oven and bake 20-30 minutes or until the skin on the bell pepper starts to pull away.

Take slices of bread and cut into 1 1/2 inch cubes. Place in medium bowl and pour melted butter over top. Add garlic powder and 1 teaspoon salt and toss to evenly coat. Place bread on foil lined baking sheet in one layer. Bake in oven for 20 minutes or until lightly browned and crunchy. Set aside.

Place roasted vegetables into blender and begin to puree. As vegetables begin to breakdown slowly add vegetable stock while blending until desired consistency is reached (I prefer a smooth and velvety texture). Add cayenne pepper and more salt if needed and blend 10 more seconds.

Serve in favorite soup bowls and sprinkle garlic croutons over top. Enjoy!!!