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homemade tomato soup & sourdough croutons 🍅🥣

Better at Home is my series where I encourage you to cook more at home! It’s the recipes that you could grab premade at the store but are so much better for you and nutritionally dense made from scratch.

Soup is always better homemade! Trust me! This homemade tomato soup only has 6 ingredients and lots of anti inflammatory, immunity boosting and gut healthy properties. Campbell’s tomato soup can’t do all that I promise you.

Ingredients
4 heirloom tomatoes, cut into halves or quarters
4 cloves garlic, peeled
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
2 cups chicken bone broth (adjust for thickness)
½ tsp smoked paprika
1/2 cup of nondairy or regular milk
Optional: basil or thyme

Method
1. Preheat oven to 400°F (200°C). Place quartered tomatoes, garlic and roughly chopped carrots on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30–35 minutes, until tomatoes are caramelized.
2. Transfer roasted vegetables (and their juices) to a blender. Blend until smooth and creamy.
3. Simmer: Pour into a pot, Add bone broth, paprika, salt and pepper. bring to a gentle simmer for 10 minutes, adjusting consistency with more broth if needed. Taste and adjust seasoning. Pour in milk if using.
4. Serve: Ladle into bowls, garnish cracked pepper, and sourdough croutons

For the sourdough croutons
Cube slightly stale bread. Add to a baking sheet. Drizzle with olive oil and sea salt
Broil in oven for about 5 minutes until crispy and edges are starting to turn golden. Be careful not to burn!

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