Roasted Tomato, Garlic, and Onion Soup with Cheese Crostini

Roasted Tomato, Garlic, and Onion Soup with Cheese Crostini

This entry is part 42 of 119 in the series Comfort Foods

No food speaks to our hearts like tomato soup. With the first spoonful, childhood days rush back and fill us with warm memories. Paired with grilled cheese sandwiches, nothing fills your tummy and soul like tomato soup. Try changing it up a bit by roasting the tomatoes first with garlic and onions. You will have a more refined, grown up flavor that you and your family will love!

In addition to boosting the flavor of soups, roasting is the perfect way to prepare vegetables for parties. You can prep them ahead of time and pop them in the oven when your guests arrive. By the time you are ready to sit down to dinner the vegetables will be golden, softened, and full of flavor. Roasting brings out their sweetness, lightly caramelizing their natural sugars. It develops depths of flavors you never knew vegetables could have. And it does it all without requiring your attention at the stove!

Try roasting other vegetables too. Cauliflower and broccoli are a natural combination. Roasted potatoes and other root vegetables with rosemary are a great accompaniment to grilled meats. Cooking carrots and apples together is perfect for the fall and winter. You may discover that your children are more willing to try roasted veggies because the flavors are softened and you can enhance them with herbs, spices, and other seasonings.

If you don’t already own one, this is a good time to have a high-quality roasting pan. Heavy, with handles and tall sides, it is one of the true workhorses of the kitchen, and you will use it over and over for many years to come. I am still using pans that belonged to my mother and grandmother! This is another case where investing in high quality cookware will save you money in the long run and you’ll have tools to pass along to the next generation of cooks in your family.

At this time of year the tomatoes we find in the grocery store don’t have much flavor but roasting them will help that a lot. And if you can’t find any decent ones, you can even use canned tomatoes. Buy them whole, strain the juice reserving that for the soup, and place the whole tomatoes on your roasting pan as directed below. Adding fresh or dried herbs gives a lot of depth and using other vegetables like onions and bell peppers also give the tomatoes a fresher flavor. I use this technique all year long, but it is especially helpful during the cold winter months.

Cloves of Roasted Garlic

For those of you who have never experienced roasted garlic, now is the time to discover how transformative it is. The sharp bite disappears and is replaced by the sweetest, mellowest garlic you have ever had. It is so mild that you can easily smear it straight onto bread and eat it. None of the harshness remains. Once you’ve had roasted garlic, it is hard to go back to raw.

And for the piece de resistance, I give you cheese crostini! Crostini is simply toasted bread slices – my favorite bread to use is a baguette. Slice it fairly thinly on a slight diagonal angle to increase the surface area, brush with olive oil, and toast until golden brown. Don’t get them too dark because you are going to cook them longer once you add the cheese on top. Sprinkle with shredded cheese of your choice, anything from Swiss and Gruyere to Sharp Cheddar, mild Monterey Jack, or even Havarti. Broil until the cheese is melted and bubbling. When you float these in the bowl, it is like going back to childhood and having a grilled cheese sandwich with your Campbell’s tomato soup! Warm yourself up with a big, steaming bowl and enjoy a wonderful vegetarian meal!

Jane’s Tips and Hints:

If you want pure tomato puree, you can leave out the onions and garlic. I also like to use the roasted tomatoes for impromptu pasta dinners. Pour a lot of oil over the tomatoes, roast them, and store covered with the oil in the refrigerator up to a week. When you’re ready to make dinner, cook the pasta and toss with some of the tomatoes and oil. YUM! The oil is also wonderful in salad dressings.

Kitchen Skill: Using a Food Mill

A food mill is the easiest way to remove skins and seeds from fruits and vegetables. Your food mill comes with a series of plates; for this application you want the one with the smallest holes. Set the food mill over a large bowl and add some of the tomatoes. Turn the handle clockwise, crushing the vegetables and pressing them through the plate. Occasionally turn the handle the opposite direction to loosen any pulp that may be stuck. Continue to add vegetables and the juices until you’ve pureed everything. Using a rubber spatula, scrape the bottom of the food mill to remove all the delicious puree clinging there.

Food mills are perfect for mashing potatoes, making applesauce, creating homemade baby food, and pureeing other cooked fruits and vegetables. The beauty of the food mill is that you don’t have to peel anything first!

Roasted Tomato, Garlic, and Onion Soup with Cheesy Crostini

Jane Evans Bonacci © 2001

Yield: 8 servings


  • For the Soup
  • 2 sheet pans full of ripe fresh tomatoes or whole canned tomatoes, drained with the liquid reserved
  • 1 head of garlic (a head is comprised of dozens of individual cloves of garlic)
  • 2 large onions, peeled
  • 1/2 cup or more of good quality olive oil
  • Fresh basil leaves or thyme sprigs
  • Salt 
and freshly ground pepper
  • Tomato juice, vegetable stock, or chicken stock, if needed
  • For the Crostini
  • 1 large French or sour baguette
  • About 4 to 6 oz of grated cheese such as Swiss, Gruyere, Smoked Gouda, Monterey Jack, Mozzarella, Sharp Cheddar or Colby
  • Olive oil for brushing
  • 4 to 5 sprigs of fresh thyme, optional
  • Special Equipment:
  • Non-reactive stainless steel roasting pans or baking sheets
  • Food mill
Read the whole recipe on The Heritage Cook