Easy Tomato Soup Garlic Croutons

This easy tomato soup with homemade garlic croutons brings together cozy nostalgia and simple pantry ingredients for a meal that tastes like childhood but feels fresh. Whether you need a quick lunch or crave a warm dinner, this soup hits the spot – and it is ready in a flash.

I first threw this together on a chilly weeknight when we were out of canned soup. One spoonful and my husband said it tasted just like the classic but even better. Now these croutons are a family request whenever soup is on the table.

Ingredients

• French baguette pieces: Choose a loaf with a crisp crust and soft center for the best homemade croutons
• Olive oil: Pick extra virgin for fruity flavor and a golden finish
• Sea salt: Fine or flaky salt helps enhance every component
• Garlic powder: Adds a deep savory note to the croutons
• Onion: Yellow or white onions help mellow sweetness and build flavor
• Garlic: Fresh cloves bring out a real punch and depth
• Diced tomatoes with garlic basil and oregano: If you cannot find this blend use regular or fire roasted and add your own dried herbs
• Chicken broth: Look for low sodium to control seasoning yourself
• Brown sugar: This tiny bit cuts the tomatoes sharp tang and balances the soup
• Pepper: Fresh ground black pepper gives a nice warm kick to finish

Step-by-Step Instructions

Prepare the Croutons:

Slice the baguette into half inch cubes aiming for uniform size for even toasting

Season the Bread:

Toss cubes in olive oil sea salt and garlic powder until every piece glistens lightly

Toast the Croutons:

Spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for about fifteen minutes stirring once at halfway until golden and crisp

Sauté the Aromatics:

Warm olive oil in a saucepan over medium heat for one minute Add chopped onion and garlic stirring constantly for about three minutes until translucent and soft This layer builds the heart of the soup flavor

Add Tomatoes and Broth:

Pour diced tomatoes over the aromatics Stir well and add chicken broth plus the brown sugar

Simmer the Soup:

Bring to a gentle boil then cover and reduce heat Let it simmer on medium for five minutes to marry those flavors

Blend Until Smooth:

Take the soup off the heat Let it cool slightly then use an immersion blender to puree everything until creamy and smooth You can also carefully use a countertop blender for this

Finish and Serve:

Ladle soup into bowls Top generously with garlic croutons and crack fresh pepper over each bowl Serve hot for best flavor and texture

The homey aroma of onions and tomatoes bubbling always reminds me of weekends at my grandmother’s house. My favorite part is sneaking a couple of still-warm croutons straight from the pan. Every time I make this I relive that kitchen comfort.

Storage Tips

Store extra soup in an airtight container in the fridge for up to four days. Reheat slowly on the stove or in the microwave for best results. You can freeze it for up to six months Just cool it completely before packing in freezer containers and leave space for expansion. Croutons stay crispy for a week in a sealed container at room temperature.

Ingredient Substitutions

No diced tomatoes with basil and garlic No problem Just use plain or fire-roasted diced tomatoes and add your own dried basil and oregano. Vegetarian option works with vegetable broth instead of chicken. Whole wheat bread makes hearty rustic croutons if you want extra fiber.

Serving Suggestions

Pair this tomato soup with a classic grilled cheese sandwich for the ultimate comfort meal. It also works as a starter for pasta night or with a big green salad for balance. For an elegant touch swirl a teaspoon of cream into each bowl before serving.

Cultural and Historical Context

Tomato soup is an old-school favorite and shows up in so many American kitchens as a beloved staple. The addition of sugar to temper acidity is a traditional tip from Italian home cooks. Homemade croutons date back to frugal fishermen in France who threw bread scraps into soups to make use of every bit.

Common Recipe Questions

→ Can I use different kinds of canned tomatoes?

Yes, you can substitute other diced tomatoes or fire-roasted tomatoes. For plain versions, add basil, garlic, and oregano to taste.

→ Why is sugar added to the soup?

A pinch of sugar softens tomato acidity, highlighting the natural sweetness and depth of flavor in the soup.

→ Is it necessary to add milk?

Milk is optional. Adding milk or cream creates a richer, silkier texture and can mellow out tomato acidity if desired.

→ How do I store soup and croutons?

Cooled soup keeps refrigerated for 3-4 days or can be frozen for up to six months. Croutons last up to a week in an airtight container.

→ Can the soup be blended without an immersion blender?

Yes. Carefully transfer cooled soup to a stand blender in batches and blend until smooth, then return to the pot to reheat gently.

→ How can I serve tomato soup for a complete meal?

Pair with crunchy garlic croutons, a grilled cheese sandwich, or a fresh green salad for a filling, delicious lunch or dinner.