Chef savvy
This Tomato Soup is perfect for busy weeknights and quick weekend dinners. And it all comes together in less than 35 minutes!
01
Heat olive oil and butter in a large pot over medium high heat. Add in onion and saute for 3-4 minutes. Add in garlic and cook for an additional minute.
02
Combine crushed tomatoes, vegetable broth, heavy cream, red pepper flakes, and dried oregano. Simmer briefly, then season with salt and pepper. Puree soup with an immersion blender.
03
Preheat oven to 375F. Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with seasonings then toss to coat. 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.