Tomato Soup with Garlic and Sage Croutons
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Tomato Soup with Garlic and Sage Croutons
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Classic tomato soup with garlic and sage croutons - a healthy and comforting meal!
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Ingredients
Soup:
- 1 carrot diced, large
- 1 onion diced, small or half large
- 1 celery diced, stick
- 1-2 tablespoons olive oil
- 1 tomato paste 5.5 fluid ounce can
- 1 diced tomatoes 28 ounce can, plain or seasoned
- 2 chicken broth 10 fluid ounce cans, may substitute vegetable broth for vegetarian
- 2 cloves garlic minced
- 6 basil large leaves
- salt to taste
- black pepper to taste
- 1/2 cup whipping cream optional
Croutons:
- 2 lices bread cut into cubes, light rye
- olive oil
- sage dried
- garlic powder
- Italian seasoning
- salt to taste
- black 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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