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Creamy Tomato Soup with Garlic Croutons
Warm up with a bowl of this Creamy Tomato Soup with Garlic Croutons tonight!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
to 6 people
Author:
Ginnie
Ingredients
For Croutons:
nonstick cooking spray
3
slices
firm Italian bread,
cubed
3
tablespoons
unsalted butter,
melted
1
large clove
garlic,
minced
1
tablespoon
shredded Parmesan cheese
¼
teaspoon
salt
For Soup:
2
teaspoons
extra virgin olive oil
3
large cloves
garlic,
minced
1
teaspoon
salt
½
teaspoon
crushed red pepper flakes
2
(28-ounce) cans
crushed tomatoes
1 ½
cups
vegetable broth
½
cup
lightly packed basil leaves,
chopped
½
cup
heavy cream
pepper
Instructions
Prepare croutons:
Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray, then top with bread.
Bake bread until it's dried and lightly browned on edges, about 7 to 10 minutes.
Place bread in a medium bowl. Mix together butter, garlic, Parmesan, and salt, then pour over bread and toss well.
Return bread to baking sheet and cook until golden, about 5 to 10 more minutes. Remove from oven and set aside.
Prepare soup:
While croutons are cooking, combine olive oil, garlic, salt, and crushed red pepper flakes in a large pot.
Heat over medium heat, stirring occasionally, until garlic is sizzling and fragrant.
Stir in tomatoes and broth. Bring mixture to a boil, then reduce heat to a simmer and cook 10 minutes.
Remove from heat, then stir in basil and cream. Season generously with salt and pepper.
Serve soup hot, topped with croutons. Enjoy!
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@HelloLittleHome
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#hellolittlehome
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