Tomato Soup with Garlic and Sage Croutons
Classic tomato soup with garlic and sage croutons - a healthy and comforting meal!
Servings: 4
Ingredients
Soup:
- 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
Croutons:
- 2 slices of bread (I used light rye) cut into cubes
- Olive oil
- Dried sage
- Garlic powder
- Italian seasoning
- Salt & pepper to taste
Instructions
Soup
- 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.
Notes
- I suggest making the croutons while the soup cooks.
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