Tomato Soup with Homemade Croutons
If you're a tomato soup lover, then you'll love the addition of the homemade herbed croutons. Next to salads, soups are my go-to lunch option.
Servings: 2
Calories: 235kcal
Ingredients
For the soup
- 1/2 cup onion chopped
- 2 clove garlic minced
- 4 cups tomato roughly chopped
- 2-3 cups vegetable stock or water
- 1 potato roughly chopped
- sea salt to taste
- black pepper to taste
For homemade croutons
- 1-2 thick bread of your choice (GF if needed, to make croutons)
- sea salt to taste
- black pepper to taste
- 1-2 tablespoons dried or fresh herbs of your choice (basil, oregano, thyme, rosemary, garlic powder, etc)
- 1/4 cup fresh chives/parsley
Instructions
- In a large pot, heat cooking oil over medium heat. Saute onion and garlic until softened.
- Add all other ingredients, stir well. Cover and simmer for 20 minutes.
- Preheat the oven to 400°F or 200°C.
- Cut the bread into cubes (0.5 inch or to your preference) and place on a baking sheet lined with aluminum foil (for easy clean-up).
- Drizzle with olive oil, and a little salt, black pepper, and herbs of your choice (I used and Italian flavoring mix).
- Bake for 10-15 minutes or until golden and crisp. Toss cubes several times during baking. Remove and let cool.
- Blend soup with blender or immersion blender until smooth. Adjust seasoning and serve with homemade croutons and fresh chives.
Notes
- Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.
- I like to use the oven because it's almost totally hands-free. But if you want to use a frying pan on the stove top, be sure to stir and toss the bread frequently so all sides become crisp and golden. You may need a little extra fat as well.
- Take-along tip: store croutons in a separate container and add just before serving.