Jul 09 2026
Restaurants›Saguaro Corners Restaurant & Bar›Soup Of The Day Recipe

Soup Of The Day Recipe

Inspired by Saguaro Corners Restaurant & Bar
Time1h
Serves4

Our Chef's daily selection.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup vegetables

Aromatics & seasonings

Stock & liquids

Garnish & croutons

Method

Roast vegetables

  1. 1

    Preheat and prepare

    Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with foil or parchment for easy cleanup.

  2. 2

    Toss vegetables

    Place halved tomatoes, halved red peppers (skin side up), quartered onion, halved carrots and whole unpeeled garlic cloves on the baking sheet. Drizzle 3 tablespoons olive oil over vegetables, sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika and dried oregano. Toss gently to coat and spread in a single layer, cut sides down for tomatoes and peppers where possible.

  3. 3

    Roast

    Roast in the preheated oven for 30–40 minutes, until vegetables are soft and edges are caramelized and lightly charred. Remove from oven and allow to cool slightly (5–8 minutes).

Prepare croutons and herb-garlic oil

  1. 4

    Make croutons

    While the vegetables roast, toss bread cubes with 1 tablespoon olive oil and 0.25 tsp salt. Spread on a small baking sheet and bake in the oven alongside the vegetables for 10–12 minutes (or until golden and crisp). Remove and set aside.

  2. 5

    Make herb-garlic oil

    Bring 1 tablespoon olive oil (reserve from ingredients) to very low heat in a small saucepan or microwave briefly until warm (do not let it smoke). Combine minced garlic and chopped basil leaves in a small bowl, pour warm oil over them and let steep for 5–10 minutes to flavor. Taste; if too sharp, let it sit a bit longer to mellow. Reserve herb oil for finishing.

Build and blend the soup

  1. 6

    Extract roasted garlic

    Once cool enough to handle, squeeze the roasted garlic cloves from their skins into a large heavy-bottomed pot. Discard skins.

  2. 7

    Deglaze and combine

    Add the roasted tomatoes, peppers, onions, carrots and any juices from the tray to the pot with garlic. Add the tomato paste and stir on medium heat for 1–2 minutes to deepen the paste's flavor and coat the vegetables.

  3. 8

    Add stock and simmer

    Pour in the 4 cups vegetable stock, bring to a gentle simmer over medium heat, then reduce heat and simmer uncovered for 10 minutes to allow flavors to marry.

  4. 9

    Blend until smooth

    Using an immersion blender, blend the soup directly in the pot until smooth and velvety. Alternatively, transfer soup in batches to a blender, blend until smooth (hold lid with a towel and vent slightly), and return to the pot.

  5. 10

    Adjust texture and seasoning

    If the soup is too thick, add up to 1 additional cup of stock or water to reach desired consistency. Stir in 1 tablespoon butter (optional) for silkiness. Taste and adjust seasoning with remaining 1/2 tsp salt, remaining black pepper, and 1 tsp sugar if the soup tastes too acidic.

Finish & serve

  1. 11

    Strain (optional)

    For an ultra-smooth bisque, pass the blended soup through a fine-mesh sieve into a clean pot, pressing gently with a spoon; discard solids. Reheat gently if needed.

  2. 12

    Plate

    Ladle hot soup into bowls. Drizzle herb-garlic oil over each bowl (about 1 tsp per serving). Scatter croutons on top, and sprinkle a little grated Parmesan if using. Garnish with a few torn basil leaves.

  3. 13

    Serve

    Serve immediately while hot with extra croutons and freshly ground black pepper at the table.

More from Saguaro Corners Restaurant & Bar