Rustic Tomato Soup with Garlic Croutons

Rustic Tomato Soup with Garlic Croutons
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Rustic Tomato Soup with Garlic Croutons
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Croutons
  • 3 cups day-old cubed bread
  • 2 Tbsp. unsalted butter, melted
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Soup
  • 3 lbs. fresh tomatoes (approx. 6 tomatoes)
  • 1 Tbsp. olive oil
  • 1 medium yellow onion (diced)
  • 3 carrots (sliced)
  • 6 garlic cloves (minced)
  • 1/4 cup sun-dried tomatoes (chopped)
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1/2 tsp. pepper
  • 1 1/2 cups chopped fresh basil leaves
Servings: servings
Instructions
  1. Preheat oven to 425 F.
  2. To make croutons, spread cubed bread onto cookie sheet. Drizzle with melted butter; sprinkle with garlic powder, salt, and pepper. Toss to coat and spread cubes evenly in a single layer. Bake 8 to 10 minutes, or until bread is lightly toasted. Set aside to cool. Store in container with lid propped open on counter for up to 5 days.
  3. In a small pot, boil water. Cut a small x shape in bottom of each tomato and gently place in boiling water for 1 minute each. Carefully remove with tongs or large slotted spoon, draining water. Let cool, then peel and discard tomato skin starting at the x. Remove tomato stems and seeds. Roughly chop tomatoes and set aside. 
  4. In large stockpot, heat olive oil over medium heat. Add onion, carrot, and celery, stirring occasionally for 5 to 7 minutes until softened. Add garlic and cook an additional 3 minutes. Add tomatoes, sun-dried tomatoes, vegetable broth, bay leaves, and pepper. Simmer until vegetables are tender, about 20 minutes. Add basil and stir. Ladle into individual bowls, top with croutons, and serve. 
Recipe Notes

Note: Collect bread ends and other leftover pieces of bread in
the freezer to make croutons anytime.

Per serving: 188 cal.; 8 g total fat (3 g sat. fat); 24 g total carbs; 4.5 g fiber; 7 g protein.