Soups & Stewschefsavvy5.0
Tomato Soup With Cheesy Croutons
Creamy homemade tomato soup recipe with whole wheat cheese and herb breadcrumbs. Topped with fresh basil. Ready in under 35 minutes!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- oven
📝 Preparation Steps
1
Tomato Soup
2
Heat olive oil and butter in a large pot over medium high heat.Add in onion and saute until tender and caramelized ⏱️ 3-4 minutes.Add in garlic and cook for an additional minute.
olive oil1 tbspcup olive oil1/4medium onion, diced1/2tsp onion powder1/4garlic, minced3 clovestsp garlic powder1/4
3
Add in crushed tomatoes, vegetable broth, heavy cream, red pepper flakes and dried oregano. Bring to a simmer then cook for ⏱️ 2-3 minutes. Season with salt and pepper to taste. Puree soup with an immersion blender or regular blender or leave whole for a chunky soup. Serve immediately with fresh parsley or basil, croutons and grilled cheese for serving if desired.
salt and pepper, to taste
4
Homemade Croutons
5
Preheat oven to 375 degrees.Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper. Toss to coat all of the bread cubes in oil and seasonings.
olive oil1 tbspcup olive oil1/4garlic, minced3 clovestsp garlic powder1/4medium onion, diced1/2tsp onion powder1/4salt and pepper, to taste
6
Bake for ⏱️ 10 minutes stirring halfway or until golden brown. Serve immediately with your favorite soups or salads. Croutons can be left at room temperature in an airtight container for up to 3 days.
Nutrition Facts
calories
233 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
472 mg
protein Content
7 g
cholesterol Content
11 mg
carbohydrate Content
27 g
saturated Fat Content
3 g
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