Description
Creamy Tomato Soup with Croutons is a rich, velvety soup made from ripe tomatoes, aromatic vegetables, and cream. Topped with crispy homemade croutons, it’s a comforting classic ideal for lunch or a light dinner.
Ingredients
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- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 can (28 oz) whole tomatoes or 6 fresh ripe tomatoes
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tsp sugar (optional)
- 1 tsp fresh thyme leaves (optional)
- 2 cups crusty bread, cubed
Instructions
- In a large pot, heat olive oil and butter over medium heat.
- Add chopped onions, garlic, and carrots. Sauté until softened, about 5–7 minutes.
- Add tomatoes and broth. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to blend the soup until smooth (or blend in batches in a countertop blender).
- Stir in heavy cream and season with salt, pepper, and sugar if needed.
- For croutons, toss cubed bread with olive oil and toast in a skillet or bake in a 375°F (190°C) oven until golden and crispy.
- Serve the soup hot, topped with croutons and thyme if desired.
Notes
- Use coconut milk for a dairy-free version.
- Add roasted red peppers for a smoky depth of flavor.
- Top with grated Parmesan cheese for extra richness.
- Croutons are best made fresh but can be stored in an airtight container.
- Adjust sugar to balance tomato acidity to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg