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Creamy Tomato Soup with Cheesy Croutons

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A rich and velvety tomato soup blended with cream and herbs, topped with crispy, golden cheesy croutons for extra flavor and texture.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • 4 slices of bread, cubed
  • 1 tablespoon butter, melted
  • 1/2 cup shredded cheddar or mozzarella cheese

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add garlic and tomato paste; sauté for 1-2 minutes until fragrant.
  3. Stir in crushed tomatoes, vegetable broth, sugar, basil, oregano, and red pepper flakes. Bring to a simmer and cook for 15-20 minutes.
  4. Remove from heat and use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
  5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer gently for 5 minutes more.
  6. Meanwhile, preheat oven to 400°F (200°C). Toss cubed bread with melted butter and shredded cheese. Spread on a baking sheet.
  7. Bake croutons for 10-12 minutes or until golden and crispy, turning halfway through.
  8. Serve soup hot, topped with cheesy croutons.

Notes

  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • Use fresh herbs if available for enhanced flavor.
  • The soup can be frozen without the cream and added when reheating.

Nutrition

Keywords: creamy tomato soup, cheesy croutons, comfort food, vegetarian soup

Find it online: https://zesticook.com/creamy-tomato-soup-with-cheesy-croutons/