How do I store leftover soup?

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.

Can I freeze creamy tomato soup?

Yes! This tomato soup will freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How do I adjust the flavor if the soup is too acidic?

Adding in an extra teaspoon of sugar or splash of cream will help to mellow out any acidic flavor.

Creamy Tomato Soup with Toasted Sourdough Croutons

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

Units Scale

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
2/3 cup heavy cream
1 tsp sugar
1/2 tsp dried basil
1 1/4 tsp salt
1/2 tsp pepper

Sourdough Croutons

Leftover sourdough bread, cut into cubes (I had about 1/3 of a loaf)
2-3 tbsp olive oil (can substitute avocado oil or melted butter)
sprinkle of salt & pepper
few shakes dried basil

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Instructions

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.
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.
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.
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.
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