Warm up with your favorite blanket and a nice bowl of tomato soup on cold and dreary day. This healthy version of tomato soup with crunchy croutons will turn your day around in no time


Serves: 4

Prep: 5 minutes

Cook: 30 minutes


Ingredients:

2 tbsp Olive Oil

2 Sweet Onions, finely diced

2 Garlic Cloves, minced

3 tbsp Tomato Paste

1 (28oz can) Crushed Tomatoes

4 cups Chicken Stock, recommended unsalted

3/4 cup Cream

Salt and Pepper, to taste


Directions:

Preheat a large soup pot over medium heat and add in olive oil and onions. Cook the onions for 15 minutes then add in the garlic and cook for 1 minute. Stir in tomato paste and let sit for 2 minutes before adding in the crushed tomatoes and chicken stock. Cook the soup for an additional 10 minutes. Pour in cream and taste for seasoning. Let soup sit for another 2 minutes then serve and enjoy!


Note: If you use unsalted chicken stock you will need to add in more salt, this is a great way to be able to control the sodium in your soups.


Tip: If you purchase tomato paste out of a can, empty the remaining can into a freezer tight container and it will keep for 3 months.


Crouton Ingredients:

1 cup French Bread, cubed into 1 inch pieces

2 tbsp Olive Oil

2 tsp Oregano 


Directions:

Preheat oven to 400 degrees. 


Place the bread on a baking sheet, drizzle evenly with olive oil and sprinkle oregano evenly over bread. Bake for 6 minutes and serve with soups and/or salads. (Feel free to get creative with toppings for the bread. A sprinkle of asiago cheese on top would be a great crouton for tomato soup as well.)

tomato soup with homemade croutons

AMATEUR KITCHEN