Tomato Soup

This Tomato Soup is topped with buttery baked croutons, making it the perfect comfort food!

2 Tbsp. olive oil

1 onion, thinly sliced

3-4 Tbsp. minced garlic

1 cup celery, chopped

1/2 cup carrot, peeled and cut into 2 inch sticks

1 28 oz. can crushed tomatoes

2 1/2 cups vegetable broth or homemade stock recipe here

2 tsp. dried basil

1 tsp. dried thyme

Italian Croutons:

1 loaf day-old bread, crusts removed

1/2 cup butter, melted

1 Tbsp. Italian seasoning

Heat oil in a Dutch oven over medium heat, add onion and garlic. Saute until onion is translucent. Add celery and carrot, cook 5 more minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls, top with Italian croutons. Serve with Grilled Ham & Jack Cheese Sandwiches.

Serves 4

To prepare Italian Croutons:  Cube bread and place in a large plastic resealable bag, set aside. Combine butter and seasoning, pour over bread. Mix well, arrange bread cubes on an ungreased baking sheet. Bake at 425 degrees for 10 minutes, turn bread cubes and bake 5 more minutes.

 

 

 

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