Creamy Tomato Soup with Toasted Sourdough Croutons
Simple and wholesome, classic creamy tomato soup meets crispy, toasted sourdough croutons for a comforting bowl that’s simple and delicious, perfect for chilly nights or an easy homemade lunch.
Classic & Quick to Make.
Here’s the deal.
I got my wisdom teeth removed a couple days ago. My first couple days post-op, I was perfectly content with a rotating diet of mashed potatoes and chocolate ice cream. Twist my arm, right?
After awhile, though, I started to crave something different. But, I needed something super pureed, creamy, and that could be made with stuff we had on hand (because, ahem, we’re also in the middle of a rather large snowstorm).
Ah, January. You have been magical.
So, this tomato soup recipe was born. I wanted to sneak in some extra veggies (hello carrots and onion), and honestly they worked perfectly. Just a couple cans of tomatoes, some spices and some heavy cream, and you’ve got a delicious and easy meal. The toasted sourdough breadcrumbs only make it 10000x more delicious.
Let’s make it!
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Quick Recipe Snapshot
TOTAL TIME: About half an hour, start to finish.
SERVES: 4-6 (depending on how large your serving size is!)
STORAGE: Leftovers store well in an airtight container in the fridge for up to 5 days.
BEST SERVED WITH: Toasted sourdough bread! We’re doing croutons today, but a hearty slice of this Dutch oven sourdough boule is divine.
Why You’ll Love This Recipe
Ingredients You’ll Need
Substitutions & Variation Ideas
- Serve in bread bowls. The more bread the better if you ask me 😉 I love to use my recipe for sourdough bread bowls.
- Substitutions: Swap the heavy cream for half and half or whole milk if needed. A dairy-free alternative can be used, although it will affect the flavor slightly.
Be sure to check out the full recipe and ingredient list below!
Top Tip: Use a good quality brand of tomatoes for the best flavor. San Marzano is my personal favorite.
Recommended Tools
I highly highly recommend an immersion blender for this recipe! I have linked the one I love and use below. Alternatively, another high powered blender will work to puree the soup until smooth.
Recipe FAQs & Storage Tips
Let the soup cool, then refrigerate in an airtight container for up to 4-5 days. To reheat, reheat in a saucepan over medium-high heat, stirring gently until warmed through.
Yes! This tomato soup will freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Adding in an extra teaspoon of sugar or splash of cream will help to mellow out any acidic flavor.
Related Recipes
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Pairing Ideas
These are my favorite dishes to serve with this tomato soup:
Creamy Tomato Soup with Toasted Sourdough Croutons
- Total Time: 35 minutes
Description
Simple and wholesome, classic creamy tomato soup meets crispy, toasted sourdough croutons for a comforting bowl that’s simple and delicious, perfect for chilly nights or an easy homemade lunch.
Ingredients
Tomato Soup
- 1 cup carrots, roughly chopped (about 3-4 medium carrots)
- 1 onion, roughly chopped
- 2–3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 28 oz cans whole peeled tomatoes (I love San Marzano)
- 2 cups chicken stock
- ⅔ cup heavy cream
- 1 tsp sugar
- ½ tsp dried basil
- 1 ¼ tsp salt
- ½ tsp pepper
Sourdough Croutons
- Leftover sourdough bread, cut into cubes (I had about ⅓ of a loaf)
- 2–3 tablespoon olive oil (can substitute avocado oil or melted butter)
- sprinkle of salt & pepper
- few shakes dried basil
Instructions
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Make the croutons: Preheat oven to 400°F. Toss sourdough cubes with olive oil and seasonings. Bake 12–15 minutes, stirring occasionally, until golden and crisp. Set aside while you make the soup.
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Sauté veggies: Heat olive oil or butter in a large pot over medium heat. Add onion and cook until soft and translucent, about 3-4 minutes. Stir in garlic and cook 30 seconds, being sure to stir frequently so it doesn’t burn. Add in the chopped carrots and continue cooking until soft, stirring occasionally.
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Simmer soup: Once the veggies are nice and soft, add the tomato paste, canned tomatoes, chicken stock, salt, pepper, sugar, and basil. Stir and then turn up the heat slightly to bring to a simmer. Let simmer for 1 minute before reducing the heat and cooking for 15–20 minutes.
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Blend: Remove from heat and blend until smooth using an immersion blender or blender. Once blended, add in the cream and adjust seasoning to taste.
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Serve: Ladle into bowls and top with sourdough croutons. Enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezing Instructions: Allow soup to cool completely, and then store in an airtight, freezer safe container for up to 3 months. Allow to thaw in the fridge before reheating over the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top
