Featured Recipe
Roasted Tomato Soup with Croissant Croutons
By Kate
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Roasted tomatoes bring deep caramelized flavors, bubbling with aroma. Croissant croutons add buttery crunch, not your usual crouton move. Garlic swapped with shallots for subtlety. Cream replaced by coconut milk to cut dairy heaviness. Slow roast releases natural sugars, skin blisters, flesh softens to velvet. Soup thickens naturally; no need for flour or starch. Season with smoked paprika for smoky warmth. Splash white wine to lift acidity—never skip that step. Serve piping hot, garnished with fresh herbs. A soup that hums with depth and texture, no filler. Gluten free by choice, nuts omitted—kept straightforward.
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Prep:
40 min
Cook:
Total:
Serves:
5 servings
soup
vegetarian
gluten-free
roasted
comfort food
Introduction
Roasting tomatoes transforms them from bright and sharp to deep, caramelized jewels. No shortcuts—low and slow, skin cracks, juices caramelize, flesh melts into softness. Garlic’s swapped with shallots here; milder, sweeter, melts better into this tomato medley. Croissant croutons? Forget stale bread cubes. Butter-fried croissant bits bring crunch with richness—crisp on the outside, tender inside. Coconut milk smoothens tart acidity without dairy heaviness. Smoked paprika runs through the soup like a quiet ember. White wine splash wakes the flavor, prevents flatness in the final bowl. A tactile soup—thick but not gloopy, with bites and crunch. Age-old roasting techniques meet a subtle twist you won’t find in your average tomato soup. Every step serves flavor or texture. No mindless simmering here. The kitchen smells of caramelized earth and buttery warmth. This is soup to slow down for and respect.
Ingredients
About the ingredients
Tomatoes—plum or Roma are best for roasting; dense flesh and low water, concentrate sugars nicely. Overripe mushy types turn soupy and dull the roast effect. Shallots replace garlic for gentler aromatics that don’t burn or dominate. Smoked paprika—not paprika powder—gives subtle heat and depth, use sparingly or it will overpower. Coconut milk cuts acidity without dairy heaviness or creaminess that masks roasted flavor. Butter in croissants turns croutons from plain to mouthwatering mini treats. Croissants can be day-old but keep dry, no sogginess or oily slabs. White wine a must for balancing acidity, but dry styles only. No cheap sweet wine—kills the tangy brightness. Fresh basil is not optional here; it lifts and brightens just before serving. Salt wisely; roasting concentrates sodium so start low. Olive oil must be quality—cheap oil bitter when heated at high temps.
Method
Technique Tips
Roasting takes the longest; space tomatoes so no overlapping, steam ruins the roasting effect and dulls flavor. Look for blistered skin with browned edges. Aroma will shift from sharp tomato to roasted, slightly smoky and sweet. Caramelized shallots add a mellow punch, avoid browning them too much or flavor gets bitter. Croissant croutons require close attention; butter burns fast. Toss gently and remove thyme sprig once croutons brown; it flavors butter without overpowering the delicate croissant taste. Blending—pulse only; overblending removes texture essential in rustic soups. Deglazing roasting tray with wine picks up caramelized bits—a cheap skip here ruins depth. Coconut milk added at end, simmer gently—boiling causes separation. Season soup last; concentrated flavors from roasting reduce salt needs. Reheat care—avoid full boil to keep oils stable and soup’s silkiness intact. Serve immediately for best textural contrast. Garnishing with fresh herbs adds brightness and color, contrast to earthy depths.
Chef's Notes
- 💡 Roasting tomatoes takes patience. Skin's blistered? Good. Edges brown? Just right. Smell that sweetness? Signals they’re done. No overcrowding to avoid steaming. Space them.
- 💡 Shallots bring sweet aroma. Milder than garlic. Browning too much? Bitter notes. Watch them closely. Blend tomatoes and deglaze with wine—get all those caramelized bits. Maximum flavor extracted.
- 💡 Croissant croutons need care. Butter burns fast. Medium heat, toss lightly. Golden brown on edges? Soft center? Perfect. Use fresh herbs too—it’s in the details. Adds depth.
- 💡 Soups should be rustic. Pulse, don’t blend into oblivion. Texture matters. Taste for balance last. More salt? Maybe. Acidity too high? Adjust coconut milk slightly without fear.
- 💡 Leftovers next day? Keep gentler reheating. Full boil? No. That separates coconut milk. Thin if necessary—stock or water. Still rich. Different every time, embrace that.
