Roasted Tomato and Vegetable Soup with Air-Fried Croutons
Ali Clarke and Santos Loo
September 5, 2023
There’s nothing more comforting than a bowl of tomato soup with crispy croutons. The Anova Precision Oven makes for really simple soup making, since the tomatoes and all the vegetables are roasted in the oven before being pureed and heated through with a little steam. While the oven is on, crisp up croutons in air-fry mode for a crunchy garnish.
Notes: Don’t season your tomatoes and vegetables prior to roasting them. Since we are using a low-sodium vegetable stock, it is best to season the soup after that is added. You can add more to taste if needed.
This recipe uses Diamond Crystal kosher salt.
Serves
4
Prep Time
00:40
Cook Time
00:45
0
208
Ingredients
1.5 lb
Roma tomatoes (about 6 medium), cut in half lengthwise
¼ cup plus 2 Tbsp
extra-virgin olive oil, divided
1 medium
red bell pepper, cut into 4 seedless planks
1 small (6-oz)
fennel bulb, core removed and cut into four wedges, plus fennel fronds for garnish
1 medium (6-oz)
yellow onion, stem and root removed and quartered
6 cloves
garlic, skin on
2 cups
½-inch-diced crusty bread
1.75 tsp
kosher salt, divided, plus more to taste
2.5 cups
low-sodium vegetable stock
¼ tsp
finely ground black pepper
½ cup
heavy cream
1 tsp
balsamic vinegar, plus more to taste
Steps
1. Preheat the Oven
Rack
Place an oven rack in position 4.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
2. Prepare the Tomatoes and Vegetables
In a large bowl, toss together the cut tomatoes with 2 tablespoons oil until evenly coated. Place cut-side up evenly over half of the sheet pan. To the same bowl add the pepper, fennel, onion, garlic, and 2 tablespoons oil. Toss to coat and spread out evenly on the remaining half of the sheet tray. Save the bowl for later use.
3. Roast the Tomatoes and Vegetables
Rack
Place the tomatoes and vegetables in the oven and roast for 30 minutes or until the vegetables have softened and are beginning to char in spots. The garlic should be soft and caramelized. Remove from the oven and let cool slightly while you make the croutons.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
00:30 Timer
4. Maintain Oven Temperature
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
5. Bake the Croutons
Rack
Add the diced bread to the reserved bowl along with the remaining 2 tablespoons oil and ¼ teaspoon of the salt, toss together to coat, and spread out evenly on a second sheet pan. Place in the oven and cook for 4 minutes or until crisp and golden brown.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
00:04 Timer
6. Blend the Tomatoes and Vegetables
Remove the garlic cloves from their skins. Add all the roasted tomatoes and vegetables to a blender, scraping the pan to include any juices released during the cooking process. Add in the stock, remaining 1½ teaspoons salt, and pepper and blend until smooth.
Pour into a high-sided sauté pan or saucepan that fits in the oven. Stir in the cream and vinegar until evenly combined. Season with more salt and splash of vinegar to taste.
7. Adjust the Oven
Rack
Lower the baking rack to position 1.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear, Top
8. Heat Soup
Rack
Heat the soup through for about 10 minutes or until the flavors combine.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear, Top
00:10 Timer
9. Serve
Ladle the soup into bowls and garnish with croutons and fennel fronds. Serve immediately.
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