Girl Gone Gourmet

A food blog with delicious recipes.

  • About
    • Work with Me
    • Press
    • Privacy Policy
  • Recipes
  • Cookbook
  • Weekly Newsletter
  • Contact

Published: January 26, 2017Updated: November 25, 2019All Recipes Fall Lunch Meat-Free Spring Summer Winter

Tomato Soup with Herbed Croutons

Skip To RecipePrint Recipe
Tomato soup garnished with homemade herbed croutons | girlgonegourmet.com

It’s cliche but there’s nothing more comforting than a bowl of homemade tomato soup. It’s simple to make, garnished with homemade croutons and it can be made ahead for easy lunches during the week.

overhead photo of a bowl of soup

News Alert: Making soup from scratch during a busy weekday is not realistic! But carving out 40 minutes on a Sunday afternoon to make a big pot not only sets up easy-to-warm up lunches for the week but also provides a pocket of solace before the workweek commences.

Chopping, stirring, and simmering a cozy pot of soup is a dose of therapy. It’s a feel-good experience.

Ingredients

  • In the winter months, when tomatoes are scarce or, at best, sad and flavorless at the grocery store, good quality canned tomatoes save the day. I like to use San Marzano whole tomatoes. They cost more than regular canned tomatoes, but their flavor and sweetness are well worth the extra change.
  • I used chicken stock, but for an all-veggie soup experience substitute vegetable stock.
  • I like my tomato soup bright. A splash of balsamic vinegar makes that happen.
  • You’ll need some olive oil, onion, and garlic plus plenty of fresh herbs like parsley and basil.

Homemade Croutons

In my world, no soup is complete without a garnish, so while the soup simmered I made some simple croutons. They keep well for a few days in an airtight container but feel free to substitute your favorite store-bought brand.

overhead photo of a bowl of homemade croutons
  • All you do is toss some bread cubes in olive oil, Italian seasoning, and salt.
  • Toast the bread cubes in a 375°F oven until they’re golden and crispy on the outside.

I topped my soup with Parmesan cheese, but feta, blue cheese, or cheddar works well, too. A different cheese each day, perhaps?

Happy soup-making,

April

💌 Never miss a recipe! Sign up for the Weekly Newsletter to get recipes straight to your inbox.

close-up photo of a bowl of tomato soup

More Delicious Soup Recipes

  • Roasted Acorn Squash Soup
  • Vegetable Beef Soup
  • Roasted Red Pepper Tomato Bisque
Print
Tomato Soup with Herbed Croutons | girlgonegourmet.com

Tomato Soup with Herbed Croutons


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

In the space of about 40 minutes you can make both the soup and the croutons. Start with the soup and while it simmers prepare the croutons or, if time and resources are scarce, use your favorite store-bought croutons instead.


Scale

Ingredients

For the Soup

  • 2 tablespoons olive oil
  • ½ medium yellow onion, diced
  • 3 cloves of garlic, chopped
  • 28 ounce can whole tomatoes, preferably San Marzano
  • 2 cups chicken stock
  • 1 tablespoon balsamic vinegar
  • ½ tablespoon chopped parsley
  • ½ tablespoon chopped basil (see note)
  • 1 teaspoon kosher salt (see note)
  • Grated Parmesan cheese for garnish

For the Croutons

  • ¼ of 12 inch of a loaf of soft French bread, cut into 2 inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon kosher salt

Instructions

Make the Soup

  1. Heat the olive in a large pot over medium heat. Add the onion and garlic and cook them until they start to soften, about five minutes or so.
  2. Add the tomatoes (plus the juice). Break them up with a spatula and give it all a good stir. Add the chicken stock and vinegar. Increase the heat until the soup starts to bubble, then reduce the heat to maintain a gentle simmer. Let the soup simmer for at least 30 minutes, stirring occasionally.

Make the Croutons

  1. Preheat the oven to 375°F.
  2. While the soup simmers, make the croutons. In a large bowl, combine the olive oil, herbs, and salt. Add the bread cubes and gently toss them in the oil until lightly coated.
  3. Spread the cubes in an even layer on a sheet pan. Bake the croutons until they turn golden and have dried out, about 15 minutes. Let them cool for a few minutes.
  4. While the croutons cool, add the fresh parsley and basil to the soup. Puree the soup until smooth (see note).
  5. Serve the soup with croutons and grated Parmesan cheese.

Notes

Good basil is hard to find during the winter, so I buy the tubes of pureed basil. Look for them near the fresh herbs in the produce department. Start with a teaspoon of salt, but be sure and give the soup a taste at the end. Depending on your tastes, you may want to add a pinch or two more.

An immersion blender makes pureeing a soup easy work, but if you need to use a stand blender be sure to let the soup cool before blending. Otherwise you risk a soup explosion and no one wants to clean soup off the ceiling.

  • Category: Lunch
  • Method: Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 276
  • Sugar: 5.1g
  • Sodium: 795.1mg
  • Fat: 9.4g
  • Saturated Fat: 1.7g
  • Unsaturated Fat: 7.1g
  • Trans Fat: 0g
  • Carbohydrates: 41.4g
  • Fiber: 2.8g
  • Protein: 10.5g
  • Cholesterol: 4.5mg

Keywords: homemade tomato soup, tomato soup recipe

Did you make this recipe?

Tag @girlgonegourmet on Instagram and hashtag it #girlgonegourmet

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


2 Comments

« Kielbasa with Creamy Mustard Pasta
Vegetable Enchilada Casserole »

Comments

  1. Mardi (eat. live. travel. write.) says

    January 26, 2017 at 12:56 pm

    I’ve started carving out a few minutes to sit and enjoy lunch and this is exactly the type of lunch I love. Bookmarked – looks perfect for winter lunches.

    Reply
    • April says

      January 27, 2017 at 8:47 am

      That’s great! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to Girl Gone Gourmet

Hi, I’m April! Comfort-food connoisseur, cookbook author, and parsley superfan – thanks for stopping by! Learn more… 

Get the Cookbook

photo of the cover of Gourmet Cooking for One or Two

Favorite Holiday Recipes

Pomegranate Cranberry Smoothie

Cranberry Smoothie

Roasted green beans on a white plate

Roasted Green Beans with Bacon

Dark Chocolate Peanut Clusters

You might also like

Balsamic-Bacon Green Bean Pasta

Roasted Acorn Squash Soup

photo of bowls of pasta

Sun-Dried Tomato Spaghetti with Bacon

overhead photo of three chicken gryos

Easy Chicken Gyros

close-up photo of a stack of two italian sliders

Italian Sandwich Sliders

Copyright © 2019 · Divine theme by Restored 316 · Logo + Site Design by Sweet Southern Media

Copyright © 2019 · Divine Theme on Genesis Framework · WordPress · Log in

  • 1
  • 657
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoRead more
Revoke Cookies