Prep Time
10 Mins
Cook Time
36 Mins
Chill Time
6 Hours
8 Servings

How to Make It

Step 1

Make soup: Warm olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Stir in thyme; cook 1 minute. Add tomatoes and broth. Bring to a simmer and cook, uncovered, until tomatoes are softened and soup is slightly thickened, 25 to 30 minutes. Season with salt and pepper.

Step 2

Remove from heat and cool slightly. Puree in a blender or food processor. Pour into a bowl, cover and chill at least 6 hours or overnight.

Step 3

Make croutons: Preheat broiler to high and set a rack about 8 inches from heat source. Brush both sides of bread with butter and place on a baking sheet. Broil, watching carefully to prevent burning, until golden brown, about 3 minutes per side.

Step 4

Rub each crouton with halved garlic while warm. Arrange 3 croutons on top of each bowl of soup or 1 crouton in a cup of soup, or serve alongside.

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