Description
A comforting and flavorful Tomato Soup with crispy Garlic and Sage Croutons, perfect for a cozy meal. This recipe combines fresh vegetables, herbs, and a creamy touch for a delicious homemade soup served alongside seasoned, crunchy croutons.
Ingredients
Scale
For the Soup
- 1 large carrot, diced
- 1 small onion 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)
- 2 (10 fluid ounce) cans chicken broth (vegetable broth for vegetarian version)
- 2 cloves garlic, minced
- 6 large leaves basil
- Salt and pepper, to taste
- 1/2 cup whipping cream (optional)
For the Garlic and Sage Croutons
- 2 slices bread (light rye preferred), cut into cubes
- Olive oil, for tossing
- Dried sage, to taste
- Garlic powder, to taste
- Italian seasoning, to taste
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced carrot, onion, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
- Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly and garlic to release its aroma.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes along with their juices and the chicken broth. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and add the basil leaves. Let it simmer uncovered for 20-25 minutes to develop flavors and soften the tomatoes.
- Blend the Soup: Remove the basil leaves. Using an immersion blender or a regular blender in batches, puree the soup until smooth and creamy. Return to the pot.
- Add Cream and Season: Stir in the optional whipping cream to add richness. Season with salt and pepper to taste. Keep the soup warm on low heat.
- Prepare the Croutons: Preheat oven to 375°F (190°C). In a bowl, toss the bread cubes with olive oil, dried sage, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Bake the Croutons: Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes, turning halfway through, until golden brown and crispy.
- Serve: Ladle the hot soup into bowls. Top with the crispy garlic and sage croutons and garnish as desired. Enjoy immediately.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- For a vegan version, substitute whipping cream with coconut cream or omit entirely.
- Adjust herb amounts to your taste preference for stronger or milder crouton flavors.
- Homemade croutons can be stored in an airtight container for up to 3 days.
- The soup can be thickened by reducing the amount of broth or adding a small potato while cooking.
