The creamiest tomato soup that will have you screaming for more!! The 5-minute homemade croutons are the icing on the cake!
I told you I like soup. I really like creamy tomato soup.
I used to vurp at the thought of tomato soup when I was young(er). Am I old? I don’t know how to say that. Okay, when I was a teenager I hated tomato soup. It always confused me because I love tomatoes sooo so much. I like tomatoes so much I have converted my husband, the tomato hater, into a non-hater. Yasss! #wifegoals
So my favorite tomato soup is from Panera and IMO this soup closely resembles that soup. #foodbloggergoals!
This soup just screams fall and is definitely worthy of fitting into your “10 recipe rotation” if ya know what I mean.
I made a tomato soup a couple years ago for the blog but for as much as I love a good tomato soup it needed some updates and improvements.
Our family totally fits into that “let’s dunk it” kind of group. We will grab whatever bread is around and make a sandwich, toast some garlic bread, or as a last resort load it with cheese! However, this time I really wanted the soup to be the main course and didn’t want to bother making sandwiches…call it lazy.
Then I remembered about some amazingly easy croutons I made last year when I was a Pampered Chef consultant and they have this recipe for 5-minute croutons made in the microwave. OMG! They are awesome!
They really just make the soup that much more fun! I mean homemade croutons!! And in five minutes but no one has to know that. All they need to know is that you are a wizard in the kitchen!
Oh, and lil secret–I bet no one will notice that there are 2 medium carrots in this tomato soup either until you tell them. We’re just rocking it today aren’t we?!
Ingredients
Olive Oil
Carrots
Sweet Yellow Onion
Crushed Tomatoes
Large Fresh Tomato
Tomato Paste
Garlic
Vegetable Broth
Heavy Cream
Salt/Pepper
Red Pepper Flakes
Fresh Basil
Best Creamy Tomato Soup with 5-Minute Homemade Croutons
Ingredients
Tomato Soup
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots diced
- 1 sweet yellow onion chopped
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 28 oz can crushed tomatoes
- 3 cups vegetable broth
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 large fresh tomato such as beefsteak variety, chopped
- 5 fresh basil leaves chopped
- 1/4 cup heavy cream
Croutons
- 2 cups bakery bread such as sourdough ciabatta, or Italian, cut into 3/4'' - 1'' cubes
- 1 tablespoon Olive oil
- Salt
- Pepper
Instructions
Tomato Soup
- In a pot or dutch oven, heat olive oil over medium heat.
- Add onion and carrots and cook 5-8 minutes or until carrots soften.
- Add tomato paste and garlic. Stir in until well mixed and cook another minute.
- Pour in crushed tomatoes, vegetable broth, salt, pepper, red pepper flakes, tomato, and fresh basil. Stir mixture together and bring pot to a boil. Reduce to a simmer and cook for 20 minutes, covered.
- With an immersion blender or regular blender, blend soup. Add heavy cream and stir.
- Serve warm and top with homemade croutons.
Croutons
- Add bread to a microwaveable baking dish. Pour olive oil over bread and sprinkle with a pinch of salt and black pepper. Mix together to evenly coat the bread with the oil and seasonings. Microwave on high 4-5 minutes, stopping every minute to stir, until bread is golden brown around the edges.
More Delicious Soup Recipes
Minestrone Soup with Quinoa
White Adobo Chicken Chili
