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Tomato Soup with the Best Croutons! Basil, garlic, and sage wonderfully complement this soup.

Tomato Soup with Garlic and Sage Croutons

Classic tomato soup with garlic and sage croutons - a healthy and comforting meal!
Course Soup
Cuisine American
Keyword tomato soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4



  • 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.