Hearty, flavorful, creamy, and satisfying, this Fire Roasted Tomato Soup with Browned Butter Croutons is perfect for that rainy afternoon, or really anytime you are craving a comfort-filled meal.
Tomato soup with grilled cheese is one of my favorite meals. I was in the mood for soup the other night, and decided against making a grilled cheese. Instead, I browned some butter and chopped some white bread squares, browning them to golden perfection. I whipped up this super easy Fire Roasted Tomato Soup, and a new favorite meal was born. This soup is easy, quick, and delightfully comforting on both a cold day and a warm summer night. It’s not too creamy, not too sweet, and just thick enough to provide the perfect dipping consistency. Grab a bowl because you’re about to fall in love with your new favorite soup.
What you’ll need to make this Fire Roasted Tomato Soup with Browned Butter Croutons:
Salted Butter
Olive Oil
Onion Powder
Minced Garlic
Organic Fire Roasted Diced Tomatoes (Muir Glen is my favorite)
Organic Chicken Bone Broth (I love the Bare Bones packets for ease + nutrition!)
Half and Half
Granulated Sugar
Salt
Pepper
2 Slices of White Bread (for croutons, optional)
Making the Soup
Begin by placing the butter and olive oil in a medium saucepan over medium to high heat. Add the onion powder and minced garlic, whisking until the butter is fully melted and the mixture begins to bubble, about two minutes. To this you’ll add the full can of fire roasted tomatoes in their juice, the bone broth, the sugar, and the half-and-half. Allow this to come to a boil and then reduce it to a simmer. You will simmer this on low for about 10 minutes, and then you will gently pour the soup into a blender to get that creamy consistency. Ensure that you leave a little room at the top of your blender because you don’t want to fill it all the way full; it is hot and steamy. Work in shifts if you have a smaller hand-held blender. After you blend the soup for about 30 seconds, return it to the pan to simmer and thicken for an additional five minutes. Now this won’t be a super thick soup, but the simmering will allow it to become a good bit thicker than when you started. Personally I think it’s the perfect thickness! Salt and pepper to taste.
Grilling the Croutons
While the soup is on its last simmer, chop the slices of bread into roughly 12 squares per slice, about 24 croutons total. In a small sauce pan, melt the butter over medium heat until it begins to brown, about one to two minutes. Be cautious as the butter can burn quickly after it begins to brown. Gently add the chopped bread to the browned butter, ensuring all pieces are laying flat. Allowed the croutons to brown on one side, and then flip them over to the other side and brown again. They should take about one to three minutes total depending on your heat settings, so be cautious and watch the croutons so that they do not burn. Divide the soup between balls, top or side with half of the croutons per bowl, and serve immediately.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub for the dairy butter for both the soup and grilling the croutons.
Silk make a Dairy Free Half and Half that would be wonderful in this soup to make it dairy free.
Franz makes a Gluten Free Mountain White Bread that is also dairy free! It would be perfect for making croutons if you need or want to avoid both gluten and dairy.
I hope your love this hearty and satisfying dish! Enjoy, and if you love stovetop soups, be sure top check out my Chicken and Wild Rice Soup!
XO,
Heather
Fire Roasted Tomato Soup
Ingredients
- FOR THE SOUP:
- 2 Tablespoons Salted Butter
- 1 Tablespoon Olive Oil
- ½ Tablespoon Onion Powder
- 1 Tablespoon Minced Garlic
- 1 14 Ounce Can Fire Roasted Diced Tomatoes
- 1 Cup Chicken Bone Broth
- ½ Cup Half and Half
- 1 Tablespoon Granulated Sugar
- ½ Teaspoon Salt (or to taste)
- ¼ Teaspoon Pepper (or to taste)
- FOR THE CROUTONS:
- 2 Slices White Bread
- 2 Tablespoons Salted Butter, browned
Instructions
- Place the butter and olive oil in a medium sauce pan over medium to high heat. Add the onion powder and minced garlic, whisking until butter is fully melted and mixture begins to bubble, about 1-2 minutes.
- Add the full can of fire roasted tomatoes in their juice, the bone broth, the sugar, and the half and half. Allow soup to come to a boil and then reduce heat to a simmer. Simmer on low for 10 minutes.
- Gently pour soup into a blender {ensure that you leave room and do not fill it to the top because it is hot and steamy. Work in shifts if you have a small hand held blender}. Blend soup until smooth, about 30 seconds.
- Return the soup to the pan to simmer and thicken for about 5 more minutes. {Now this won’t be a super thick soup, but the blending and simmering allows it to thicken up a good bit from what it was prior to the blending}.
- While the soup is on its last simmer, make the croutons. Chop the bread up into roughly 12 square pieces per slice {about 24 croutons total}. In a small saucepan, melt the butter over medium heat until it begins to brown, about 1-2 minutes. Be cautious as it can burn quickly after it begins to brown.
- Add chopped bread to the butter and ensure all pieces are laying flat. Allow to brown and then flip to brown the other side of the croutons. This should take about 1-3 minutes total depending on your heat settings, so be cautious and watch the croutons so that they do not burn.
- Divide the soup between two bowl, top or side with half the croutons per bowl and serve immediately. Store any leftover soup in the refrigerator covered for up to three days. Croutons are best made and served day of. Enjoy!
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