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Fraiche Food, Full Hearts Cookbook - Creamy Roasted Tomato Basil Soup with Garlic Croutons

Fraiche Food, Full Hearts Cookbook - Creamy Roasted Tomato Basil Soup with Garlic Croutons

To quote the cookbook itself "Tomato soup is the food equivalent of a warm hug, and this one ticks all the boxes and then some." and we wholeheatedly agree! You will find with this recipe, and all the recipes in the hugely popular 'Fraiche Food, Full Hearts' is that the instructions delve into technique and nice options to suit various small appliances that you may have in your kitchen. Let's get cooking!

Creamy Roasted Tomato Basil Soup with Garlic Croutons


Garlic Croutons

5 cups (1.25 L) cubed or roughly torn bite-sized pieces of day-old baguette
¼ cup (60 mL) extra-virgin olive oil
½ teaspoon (2 mL) sea salt
2 cloves garlic, crushed

Creamy Roasted Tomato Basil Soup

2 pounds (900g) Roma tomatoes (about 10 tomatoes)
2 large sweet yellow onions, divided
¼ cup (60 mL) + 2 tablespoons (30 mL) extra-virgin olive oil, divided
½ teaspoon (2 mL) sea salt
4 cloves garlic, crushed
½ cup (125 mL) dry white wine (we use pinot gris)
2 tablespoon (30 mL) tomato paste
4 cups (1 L) vegetable stock
½ cup (125 mL) finely chopped fresh basil, more for garnish


1. Preheat the oven to 325ºF (160ºC). Line a baking sheet with parchment paper.

Spread the baguette pieces on the baking sheet. Drizzle the olive oil over the bread, sprinkle it with the salt, and add the crushed garlic. Gently massage it all together with your hands. Bake until the croutons are golden brown, tossing halfway through baking, 13 to 18 minutes. Set aside.

Increase the oven temperature to 400ºF (200ºC). Line a separate baking sheet with parchment paper.

4.Cut the tomatoes in half lengthwise and place them cut side up on the prepared baking sheet. Cut one onion into wedges and add to the tomatoes. Drizzle everything with ¼ cup (60mL) of the olive oil. Sprinkle with the salt, then gently massage the oil and salt into the tomatoes and onions. Evenly space them out on the baking sheet, making sure the tomatoes are cut side up. Roast for 1 hour.

5. When the tomatoes and onions are done, roughly chop the remaining onion. Heat the remaining 2 tablespoons (30mL) olive oil in a medium, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, 3 to 5 minutes, stirring occasionally. Add the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the white wine and cook, stirring occasionally, until reduced by half, about 5 minutes. Add the roasted tomatoes and onions (along with any juices from the baking sheet), the tomato paste, and vegetable stock. Bring to a simmer and cook for 30 minutes, stirring occasionally.

6. Stir in the basil and cook for 5 minutes. Remove from the heat and puree with an immersion blender until smooth and creamy. (Or cool the soup slightly and blend in a high-speed blender.) Reheat if needed.

7. Divide soup among bowls, top with a handful of Garlic Croutons and a sprinkle of chopped basil, and serve.

GLUTEN FREE: Use gluten-free stock and bread to make the croutons or leave them out.