Roasted Cherry Tomato Soup and Bacon Croutons | Rachael Ray | Recipe
Jessica Hardy
Published Apr 18, 2026
Preheat oven to 400°F.
For the soup, arrange on two foil-lined baking sheets the tomatoes, onions and garlic, sprinkle the thyme over each tray, dress with EVOO to lightly coat and season with salt and pepper. Roast about 40 minutes. Reserve a few tomatoes for garnish and place the rest and the onions and garlic into a soup pot.
10-Quart Covered Stockpot
10-Quart Covered Stockpot
Add passata and stock and puree with stick blender. Simmer on low. Prepare croutons, then stir in cream (if using).
For the croutons, line pan with foil, arrange the guanciale or bacon on it and bake about 5 minutes to render some fat. Add the bread and toss to combine. Top bread with a spray of EVOO to coat and the cheese and pepper of choice. Bake 20 minutes or until crisp and golden and toss with parsley.
Serve soup topped with reserved roasted tomatoes, croutons and basil.
