Tomatoes are the emblem of summer produce! But in Montana, our tomato abundance doesn’t really start to kick in until later in the season. By the time the first frost comes in September, the tomato plants are still covered with fruit. The days are warm, but the nights are cool, which is the perfect combination for this Garden Tomato soup, featured in the 2025 Local Food Guide!
Yield: 8-10
Garden Tomato Soup
Ingredients
SOUP INGREDIENTS
- 3 1⁄2 lbs garden tomatoes of any variety
- 1 head of garlic
- 1 yellow onion
- 1 tsp salt
- Ground black pepper
- Large handful of basil leaves
- 4 cups (32 oz)
- chicken broth
- 1⁄3 cup red wine (optional)
Optional Garnishes:
- Red pepper flakes
- Sour cream
- Basil
CROUTON INGREDIENTS
- 4 cups sourdough bread, chopped
- 1⁄3 cup olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp flaky salt
- Black pepper, to taste
Instructions
- Prepare: Wash tomatoes and quarter or halve larger ones. Cherry or grape tomatoes can be left whole. Peel onion and quarter. Halve garlic, without removing the husk. Cut sourdough into 3⁄4 inch cubes.
- Roast: Preheat the oven to 375°F. In a large glass baking dish, arrange the tomatoes and onion pieces, and place the halved garlic head face down. Generously drizzle with olive oil and sprinkle with salt and pepper. Place in the oven for 1 hour or until roasted and aromatic, with a slight bit of char. Optional: flip tomatoes and onion halfway through roasting time.
- Prepare Croutons: Line a large baking sheet with parchment paper. Add bread cubes to a large bowl and drizzle with olive oil. Toss to coat. Sprinkle in Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly. Spread bread cubes in a single layer on the baking sheet. Bake until golden, tossing halfway through, about 15-20 minutes, keeping an eye on them so they don’t burn. This can be done after removing the tomatoes from the oven.
- Heat: Transfer the roasted vegetables to a large pot, including all juice. Add basil and chicken stock, and blend using an immersion blender until mixture reaches your desired consistency. Add red wine (if using), and let simmer for an additional 10-15 minutes until slightly reduced.
- Serve: Top soup with croutons, sour cream if desired, fresh basil, a drizzle of olive oil, and red pepper flakes or fresh black pepper.