Tomato Soup with Cheesy Croutons

15 INGREDIENTS • 5 STEPS • 35MINS

Tomato Soup with Cheesy Croutons

Recipe

4.8

10 ratings

Community Pick

Community Pick

Creamy homemade tomato soup recipe with whole wheat cheese, herb breadcrumbs, and topped with fresh basil.

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Tomato Soup with Cheesy Croutons

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I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.

http://www.chefsavvy.com

Creamy homemade tomato soup recipe with whole wheat cheese, herb breadcrumbs, and topped with fresh basil.

35MINS

Total Time

$2.15

Cost Per Serving

Ingredients

Servings

2

us / metric

1 Tbsp

Extra-Virgin Olive Oil

2 cloves

Garlic, minced

1 can
(28 oz)

Crushed Tomatoes

as needed

Crushed Red Pepper Flakes

as needed

as needed

1 pinch

Granulated Sugar

2 Tbsp

Heavy Cream

1 Tbsp

Fresh Basil, thinly sliced

2 Tbsp

Water

Homemade Whole Wheat Cheesy Croutons

1

Whole Wheat Baguette, cubed

2 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Parmesan Cheese, grated

1 Tbsp

Fresh Parsley, chopped

2 cloves

Garlic, minced

Nutrition Per Serving

VIEW ALL

Calories

962

Fat

28.6 g

Protein

28.2 g

Carbs

146.3 g

Love This Recipe?

Tomato Soup with Cheesy Croutons

Save

I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.

http://www.chefsavvy.com

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Add Whole Wheat Baguette (1) to a large bowl. Drizzle Extra-Virgin Olive Oil (2 Tbsp) over the bread and toss in Parmesan Cheese (1 Tbsp), Fresh Parsley (1 Tbsp), and Garlic (2 cloves). Place croutons on a baking sheet and cook for 15 minutes or until golden brown.

step 2 Add Whole Wheat Baguette (1) to a large bowl. Drizzle Extra-Virgin Olive Oil (2 Tbsp) over the bread and toss in Parmesan Cheese (1 Tbsp), Fresh Parsley (1 Tbsp), and Garlic (2 cloves). Place croutons on a baking sheet and cook for 15 minutes or until golden brown.

step 3

Add Extra-Virgin Olive Oil (1 Tbsp) to a medium sauce pan. Over medium heat add Garlic (2 cloves) and cook for 1 minute.

step 4

Add the Crushed Tomatoes (1 can), Crushed Red Pepper Flakes (as needed), Granulated Sugar (1 pinch), Salt (as needed), and Dried Oregano (as needed). Bring to a slight simmer and cook for about 5 minutes stirring frequently.

step 4 Add the Crushed Tomatoes (1 can), Crushed Red Pepper Flakes (as needed), Granulated Sugar (1 pinch), Salt (as needed), and Dried Oregano (as needed). Bring to a slight simmer and cook for about 5 minutes stirring frequently.

step 5

Stir in Heavy Cream (2 Tbsp) and Water (2 Tbsp). Take the soup off the heat and add the Fresh Basil (1 Tbsp). Sprinkle with croutons and serve.

step 5 Stir in Heavy Cream (2 Tbsp) and Water (2 Tbsp). Take the soup off the heat and add the Fresh Basil (1 Tbsp). Sprinkle with croutons and serve.

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