This Slow Cooker Sunday recipe for roasted tomato and garlic soup with jalapeño cornbread croutons is a favorite of mine. Roasting the tomatoes and garlic adds a slightly sweet flavor and golden caramelization to the mix. It only takes an extra step, and to me, it’s so worth it.
To make things as easy as possible, I used a prepackaged cornbread mix to make the croutons and added corn kernels (I used frozen, but you can use canned too — just be sure they’re drained) and diced jalapeños for a bit of extra flavor. I love this dish any time of year, but especially when the weather just starts to change.
Prep time: 10 minutes | Cook time: 1 hour 35 minutes | Total time: 1 hour 45 minutes
This classic soup gets a boost from roasting the tomatoes and garlic for a short time. Serve with a salad or your favorite vegetable for a more complete meal.
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