Creamy Tomato Soup (and Pasta Sauce) with Crunchy Croutons

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WOW two recipes in one post? That never happens!

Actually, I tend to do this a lot, when I think that one set of ingredients can make two different recipes, and in this case, the tomatoes and onions today did that!

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So this all got started when I was roasting the tomatoes and onions in the oven. OMG! IT SMELLED SO GOOD! I was thinking about how amazing it would go in pasta, and when I took it out, I was sniffing it more, going “HECK YEAH this is pasta sauce in the making, baby!”

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So as you can imagine, I made the pasta sauce first, then I made the soup second. I think both of them are amazing, and it really depends on what you feel like eating. If you are really in need of an actual meal, like having stuff to bite into, then I suggest do the pasta sauce.

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But if you just feel like an easy warm soup in winter, then blend it all up! I love how the tomatoes are all nice and red until they hit the blender, they become orange, haha. Though I admit, orange tomato soup does look pretty!

So with the croutons, all I did was toast some bread that was painted with olive oil. It’s so very easy!

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Sadly, this doesn’t make too much, so if you’re usually: “ZOMG MUST HAVE LOTS OF SOUP”, then I totally suggest that you double the recipe. I would have done so, if I actually HAD more tomatoes in the fridge. Sigh, the lack of food in a crazy cook’s fridge is life’s greatest tragedy.

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Creamy Tomato Soup (and Pasta Sauce) with Crunchy Croutons

1 tablespoon extra light olive oil
1/2 large red onion
4 Roma tomatoes
5 cloves garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon Himalayan/sea salt
1/3 cup sundried tomatoes in olive oil
2 tablespoons extra virgin olive oil
3-4 sprigs fresh thyme
1 1/2 teaspoon Italian Herb Seasoning (eg McCormick)
1 teaspoon dried basil
1 teaspoon dried oregano

Soup
1/2 cup coconut milk
1/2 cup water
1 teaspoon smoked paprika
A few sprinkles Himalayan/sea salt (to taste)

Croutons
2 slices whole wheat, multigrain bread ( used Trader Joe’s)
1 tablespoon extra light olive oil

Preheat oven to 350°F (176°C).

Dice the onion into small cubes. Chop the Roma tomatoes in quarters, and peel and finely dice the garlic. Mix them together in an oven tray. Drizzle the olive oil over the vegetables, then sprinkle the onion powder, garlic powder, paprika and salt. Use a spoon to mix them together very well.

Bake in the oven for about 25 minutes.

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To make the Pasta Sauce: You may wish to peel the skin off the tomatoes first, so the sauce is nice and smooth. Also, remove the stems from the thyme.

Add the baked veggies in a food processor or blender, along with the sundried tomatoes, extra virgin olive oil, thyme, Italian herb seasoning, basil and oregano. Give it a few pulses until everything is well chopped but still in chunks.

To make the Soup: Instead of putting everything in the food processor, put it in the blender instead. Blend on high speed until everything is completely smooth, then spoon it out into a small saucepan.

Add the coconut milk, water, smoked paprika and salt. Turn the heat on medium high (5) and simmer for about 5 minutes. Pour the soup into a bowl (or two, if serving two people).

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To make the Croutons: Be sure the oven is still on 350°F (176°C).

Use a pastry brush to paint on the olive oil on both sides of the bread. Put it in the oven and bake for about 5-6 minutes (or more) on each side, until the bread starts to brown. Slice it into tiny squares.

Top the soup with some croutons, fresh thyme and a sprinkle of smoked paprika.

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Creamy Tomato Soup (and Pasta Sauce) with Crunchy Croutons
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • ½ large red onion
  • 4 Roma tomatoes
  • 5 cloves garlic
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon Himalayan/sea salt
  • ⅓ cup sundried tomatoes in olive oil
  • 2 tablespoons extra virgin olive oil
  • 3-4 sprigs fresh thyme
  • 1½ teaspoon Italian Herb Seasoning (eg McCormick)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
Soup
  • ½ cup coconut milk
  • ½ cup water
  • 1 teaspoon smoked paprika
  • A few sprinkles Himalayan/sea salt (to taste)
Croutons
  • 2 slices whole wheat, multigrain bread ( used Trader Joe’s)
  • 1 tablespoon extra light olive oil

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Dice the onion into small cubes. Chop the Roma tomatoes in quarters, and peel and finely dice the garlic. Mix them together in an oven tray. Drizzle the olive oil over the vegetables, then sprinkle the onion powder, garlic powder, paprika and salt. Use a spoon to mix them together very well.
  3. Bake in the oven for about 25 minutes.
  4. To make the Pasta Sauce: You may wish to peel the skin off the tomatoes first, so the sauce is nice and smooth. Also, remove the stems from the thyme.
  5. Add the baked veggies in a food processor or blender, along with the sundried tomatoes, extra virgin olive oil, thyme, Italian herb seasoning, basil and oregano. Give it a few pulses until everything is well chopped but still in chunks.
  6. To make the Soup: Instead of putting everything in the food processor, put it in the blender instead. Blend on high speed until everything is completely smooth, then spoon it out into a small saucepan.
  7. Add the coconut milk, water, smoked paprika and salt. Turn the heat on medium high (5) and simmer for about 5 minutes. Pour the soup into a bowl (or two, if serving two people).
  8. To make the Croutons: Be sure the oven is still on 350°F (176°C).
  9. Use a pastry brush to paint on the olive oil on both sides of the bread. Put it in the oven and bake for about 5-6 minutes (or more) on each side, until the bread starts to brown. Slice it into tiny squares.
  10. Top the soup with some croutons, fresh thyme and a sprinkle of smoked paprika.


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