We want to cuddle up to this soup all day
Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of8 garlic cloves, peeled4 cups low-sodium chicken brothRecipe Preparation
Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes . Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil.
Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet; season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes. Working in batches, purée tomato mixture in a blender until very smooth . Transfer to a large bowl or pitcher.Serve soup topped with butter and rosemary croutons.Tomato soup and croutons can be made 4 days ahead. Let soup cool; cover and chill. Store croutons airtight at room temperature.
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