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This tomato soup with garlic and sage croutons is healthy and full of flavor. The flavors of basil, garlic, and sage wonderfully complement this soup.
I was going to say “who doesn’t love a big bowl of tomato soup?” but I actually know a lot of people who hate the stuff, so scratch that.
This soup is simple, doesn’t take forever to make, and even though it (GASP! THE HORROR!) uses canned tomatoes, it tastes fresh and fabulous. The croutons really make this soup. They’re like little carb jewels that make your tastebuds scream with delight.
This soup is GOOD. This is a new recipe of mine, and I was so happy with the way it turned out. It’s so good that I was hankering for more despite writhing in pain due to the heartburn I got because Grandma was too stubborn to take her Zantac.
I’m getting old. Tomatoes don’t agree with me. I don’t care. This soup will never get old, though.
Tools used to make this soup:
Oster Stick Blender
Will you make this tomato soup with garlic and sage croutons? You really should.
Tomato Soup with Garlic and Sage Croutons
- 1 large carrot diced
- 1 small or 1/2 large onion diced
- 1 stick celery diced
- 1-2 tablespoons olive oil
- 1 (5.5 fluid ounce) can tomato paste
- 1 (28 ounce) can diced tomatoes (plain or seasoned both work)
- 2 (10 fluid ounce) cans chicken broth (use veg broth if you want this to be a vegetarian recipe)
- 2 cloves garlic minced
- 6 large leaves basil
- Salt & pepper to taste
- 1/2 cup whipping cream optional
- 2 slices of bread (I used light rye) cut into cubes
- Olive oil
- Dried sage
- Garlic powder
- Italian seasoning
- Salt & pepper to taste
- Chop celery, carrot, and onion.
- Add olive oil to a pot on medium heat. Add in the celery, carrot, and onion. Cook for 10-15 minutes (with the lid slightly open), stirring occasionally, until onions are slightly browned and carrot and celery are softer.
- Add the tomato paste and stir.
- Add in the canned tomatoes, garlic, and chicken broth. Bring to a boil then reduce and simmer for 10 minutes with lid slightly open.
- Add basil, salt and pepper, and cream (optional).
- Puree mixture with a stick/immersion blender.Croutons
- Pre-heat oven to 350F.
- Chop four slices of bread into desired size cubes.
- Add bread to a bowl and drizzle on a bit of olive oil. Sprinkle on sage, garlic powder, Italian seasoning, salt & pepper, and any other dried herbs you think would work. Gently mix with your fingers to ensure each crouton is coated with the mixture.
- Lay croutons out on a baking sheet and bake for 15 minutes.
- I suggest making the croutons while the soup cooks.
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