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This soup is pure comfort with a gourmet twist: The slow-roasted garlic adds buttery depth, while the golden croutons give every bite a satisfying crunch. Earthy, sweet, herby, and seriously delicious.
1 head garlic
3 tablespoons Gefen Olive Oil, divided
1 large onion, diced
7–8 large carrots, peeled and chopped
5 large vine-ripened tomatoes, chopped
5–6 cups water
4 tablespoons chicken consommé
1/2 teaspoon salt, or to taste
black pepper, to taste
1/2 teaspoon dried oregano
pinch crushed red pepper
1/2 packed cup fresh basil leaves, torn, or 5 cubes Gefen Frozen Basil, plus more for garnish
1 teaspoon Tuscanini Lemon Juice or vinegar
Gefen Olive Oil or chili oil, for garnish
2–3 thick slices sourdough bread, cut into bite-size pieces
2 tablespoons Gefen Olive Oil
1/4 teaspoon kosher salt
pinch smoked paprika or cumin (optional)
freshly ground black pepper, to taste (optional)
dried oregano, to taste (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Toss the sourdough in olive oil, salt, and seasonings of choice. Spread out in a single layer on the prepared baking sheet. Bake for 10–15 minutes, tossing halfway through, until the edges are golden and crisp. Let cool slightly.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slice the top off the head of garlic to expose the cloves. Drizzle with one tablespoon olive oil, wrap it in aluminum foil, and roast for 35–40 minutes, until soft and golden. Let cool slightly, then squeeze out the cloves.
Heat two tablespoons olive oil in a large pot. Add onion and sauté for five to six minutes, until soft. Add carrots and tomatoes. Stir in water, chicken consommé, salt, pepper, oregano, and crushed red pepper.
Add the roasted garlic cloves. Stir and let the soup simmer for 45–50 minutes, until the carrots are fork-tender.
Remove from heat and stir in basil. Let it wilt for a few minutes.
Using an immersion blender, blend the soup until completely smooth. Stir in the lemon juice or vinegar.
Taste and adjust seasoning. Ladle into bowls and top with sourdough croutons. Garnish with extra basil and a drizzle of olive oil or chili oil.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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