I know it’s going to be a long winter when I’ve already tapped into my canned tomato stash. I grabbed two pints this week and headed to the kitchen (said tomato stash is currently housed in a drawer of my entertainment center as canned goods slowly take over my apartment). I kept it deliciously simple – roasted some sweet onions, garlic, and tomatoes all on one tray with really good olive oil and generous seasoning. Then, when I puree it all together – it needs almost nothing to be ready to eat.

I added some crispy, garlicky rye croutons to take the place of a grilled cheese sandwich – I still wanted some crunch and some starch to round it all out. You could easily season the soup with herbs or finish it with a touch of cream, but I find that the olive oil makes it quite rich on it’s own – and I didn’t want to muddle with the taste of my delicious summer tomatoes. Hopefully I don’t run out before the new year. I’ll definitely have to up my canning amounts for next year.

Roasted Tomato Soup with Garlic Rye Croutons
Makes about 1 quart

Roasted Tomato Soup
2 small sweet onions, peeled and quartered
1 head garlic, top cut off to expose the cloves
1 large (28 oz) can (or two pint jars of home-canned) whole peeled tomatoes, halved, juices reserved
good extra virgin olive oil, as needed
salt and pepper, to taste
1/2 cup chicken broth, or more as needed

Garlic Rye Croutons
good extra virgin olive oil, as needed
2 cloves roasted garlic, smashed to a paste (you could substitute 1 tsp garlic powder if you’re so inclined)
salt and pepper, to taste
pinch red pepper flakes
5 slices rye bread, cubed

1. Place the onions, garlic head, and halved tomatoes on a baking sheet. Drizzle well with olive oil, and season with salt and pepper. Roast in a 300 degree oven until the onions and garlic and soft and slightly golden and the tomatoes are bubbling, about 45 minutes-1 hour.
2. Remove the garlic cloves from their skin and transfer everything to a large pot. Puree the soup until smooth using an immersion blender. Thin the puree and needed with chicken broth. Bring the soup to a simmer. Check seasoning and keep warm.
3. In a small bowl, mix the olive oil, roasted garlic, salt, pepper, and pepper flakes until well combined. Add the bread and toss to coat evenly. Spread the croutons onto a baking sheet and bake in a 350 degree oven until toasted, about 15-20 minutes.
4. Serve the soup with the croutons. The soup can be garnished with small amount of cream or fresh herbs, if desired.