Easy Tomato Soup Garlic Croutons (Printer-Friendly)
Smooth tomato soup paired with crisp garlic croutons makes a comforting, flavorful bowl for chilly days.
# What You'll Need:
→ Garlic Croutons
01 -
120 g French baguette, cut into 1.5 cm cubes
02 -
15 ml extra-virgin olive oil
03 -
1/4 teaspoon sea salt
04 -
1/4 teaspoon garlic powder
→ Tomato Soup
05 -
15 ml extra-virgin olive oil
06 -
1 small yellow onion, finely chopped
07 -
2 garlic cloves, minced
08 -
800 g canned diced tomatoes with garlic, basil, and oregano
09 -
480 ml chicken broth
10 -
1 teaspoon brown sugar
11 -
1/4 teaspoon ground black pepper
# Steps to Follow:
01 -
Preheat oven to 175°C. Slice baguette into cubes and place in a large bowl. Drizzle with olive oil, sea salt, and garlic powder. Toss gently to coat all bread pieces evenly.
02 -
Arrange bread cubes in a single layer on a baking tray. Bake for 15 minutes, turning once halfway, until golden and crisp. Remove from oven and allow to cool.
03 -
Heat olive oil in a medium saucepan over medium heat for 1 minute. Add chopped onion and garlic; cook, stirring occasionally, for 3 minutes or until softened.
04 -
Pour in diced tomatoes, including juices. Stir to combine, then add chicken broth and brown sugar. Increase heat to medium-high and bring to a gentle boil. Cover, reduce heat to medium, and simmer for 5 minutes.
05 -
Remove saucepan from heat and cool for 5 minutes. Using an immersion blender or a stand blender, purée the soup for 1 to 2 minutes until smooth.
06 -
Divide hot soup between bowls. Top generously with garlic croutons and freshly ground black pepper before serving.
# Extra Suggestions:
01 -
For deeper flavour, substitute a portion of the chicken broth with vegetable stock or add a splash of cream after blending for a richer texture.
02 -
Cool soup completely before refrigerating; it keeps well for up to 4 days or may be frozen for 6 months.