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Creamy Tomato Soup with Garlic Croutons

Author: Ginnie

Ingredients

For Croutons:

  • nonstick cooking spray
  • 3 slices firm Italian bread cubed
  • 3 tbsp. butter melted
  • 1 large garlic clove minced
  • 1 tbsp. shredded Parmesan cheese
  • 1/4 tsp. salt

For Soup:

  • 2 tsp. olive oil
  • 3 large garlic cloves minced
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 2 28-oz. cans crushed tomatoes
  • 1 1/2 cups vegetable broth
  • 1/2 cup basil leaves lightly packed, chopped
  • 1/2 cup heavy cream
  • Pepper

Instructions

Prepare croutons:

  • Preheat oven to 375 degrees.
  • Lightly spray a baking sheet with nonstick cooking spray, then top with cubed bread.
  • Bake until bread is dried out and beginning to brown around the edges, about 7 - 10 minutes. Remove bread from oven and place in a medium bowl.
  • Mix together butter, garlic, Parmesan, and salt.
  • Pour butter mixture over croutons and toss well.
  • Return croutons to baking sheet and cook until golden brown, about 5 - 10 more minutes.
  • Remove from oven and set aside.

Prepare soup:

  • Meanwhile, combine olive oil, garlic, salt, and crushed red pepper flakes in a large pot.
  • Heat over medium heat until garlic is fragrant.
  • Stir crushed tomatoes and vegetable broth into garlic.
  • Bring soup to a boil, then reduce heat to a simmer and cook 10 minutes.
  • After 10 minutes, remove soup from heat, then stir in basil and cream.
  • Season to taste with salt and pepper.
  • Serve soup topped with croutons.