Best Creamy Tomato Soup with 5-Minute Homemade Croutons
The creamiest tomato soup that will have you screaming for more!! The 5-minute homemade croutons are the icing on the cake!
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.