Creamy Tomato Soup with Croutons

Tomato soup with croutons
Tomato soup with croutons

Creamy Tomato Soup with Garlic Croutons

Course: Soup
Servings: 6
Calories: 201kcal
This easy tomato soup is the perfect end to a cold or rainy day. Takes almost no prep time!
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Ingredients

Soup Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • 1 tbsp garlic, minced minced
  • 2 tbsp tomato paste
  • 28 oz whole peeled tomatoes
  • 14 oz diced tomatoes
  • 4 cups low-sodium stock chicken or vegetable

Crouton Ingredients

  • 1 cup whole grain bread cubed
  • 2 tbsp olive oil
  • 1 tsp garlic salt

Instructions

  • Heat a large soup pot over medium-low heat and add olive oil. Add onions, salt, pepper, seasonings, and paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots.
  • Add in cans of tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for at least 30 minutes, stirring and mashing the tomatoes occasionally.
  • While the soup is cooking, preheat the oven to 375 degrees F. Cube the bread and toss with olive oil and garlic salt on your baking sheet. Lay in a single layer and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer.
  • When you can smash the tomatoes with the back of a spoon, remove from heat and carefully puree soup with an immersion blender until totally smooth.
  • To serve, ladle soup into bowls and top with croutons.

Notes

Notes

  • Sandwich bread works great for these croutons. Four or five pieces will be plenty.
  • If you have access, try Penzey’s Frozen Pizza seasoning in place of all the green herbs.
  • Most recipes (like this one originally) call for smoked paprika, but I only had sweet paprika and it was still delicious. Use what you’ve got!
  • Save the leftover tomato paste for a future recipe. Cover in plastic wrap if you think you’ll use it in less than a week. Otherwise, keep an ice cube tray in the freezer for just this purpose.
  • The soup will technically be ready after just 30 minutes of simmering, but if you have more time on your hands, let it simmer away! Up to an hour will allow the flavors to totally meld.
  • This soup freezes great! Allow to cool in the fridge. Once you can handle it, ladel into labeled freezer-safe baggies. Store in the freezer for up to three months.

Meat Lovers

Veggie Lovers

  • Use vegetable stock to keep the soup vegetarian

Gluten Free

  • Use a gluten free bread or skip it all together. Maybe add toasted pumpkin seeds or pine nuts for a little more texture.

Nutrition

Calories: 201kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 1056mg | Potassium: 628mg | Fiber: 5g | Sugar: 9g | Vitamin A: 396IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 4mg
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