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!
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 28 oz can crushed tomatoes
- 1/4 cup vegetable broth
- 1/8 cup heavy cream
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- salt and pepper, to taste
- fresh parsley or basil for serving, if desired
- homemade croutons for serving, if desired
- grilled cheese for dipping, if desired
- 4 heaping cups left over bread, cut into cubes
- 1/4 cup olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1/8 tsp salt
- 1/8 tsp pepper
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.
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.
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.
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.