Tomato soup has always been a favorite among children. So why do we stop eating it as adults? Is it not sophisticated enough for our adult tastes, or is it that we are sensibly afraid of the high amounts of sodium typically found in canned foods? Well, fear no more! Here is a super easy recipe that will keep you out of the canned food aisle but still provide all of the comforting qualities that you got from tomato soup as a child. This soup is good on its own, but, with a topping of homemade croutons, it takes on a whole new level of sophistication. Homemade croutons are really quite easy to make and their chunky, rustic appearance makes this dish much more interesting than it would be with store bought croutons. This makes a superb lunch on a rainy weekend afternoon or works just as well served as a starter to any dinner or brunch.
Tomato Soup with Croutons
Zucchini and Herb Quiche
Spinach Salad with Balsamic Vinaigrette


4 slices good-quality, crusty bread (each about 1 inch thick)
salt and pepper
5 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 14-ounce cans of tomatoes, drained and chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups vegetable stock
1/8 teaspoon ground cloves
1/4 cup heavy cream

Cooking Instructions

To make the croutons, cut the bread slices into 1 inch cubes. In a bowl, toss the bread cubes with salt and pepper and 3 tablespoons of the olive oil. Spread the cubes out evenly on a baking sheet. Toast in a 350 degree oven turning several times during cooking until they are golden on all sides. Set aside to cool on cooling racks.

To make the soup, melt the butter with the remaining 2 tablespoons of oil over medium-low heat in a pot. Add the onion and cook for 8 to 10 minutes, stirring occasionally. Add the garlic and cook for one minute longer. Sprinkle with flour and cook 2 minutes longer, stirring frequently.

Add the tomatoes, tomato paste, sugar, and stock. Bring to a boil and then reduce the heat to a simmer and cover. Cook for 30 minutes. Add the ground cloves, curry powder, and salt and pepper to taste. Remove from heat and cool slightly.

Working in batches, puree the soup in a food processor or blender. Pour through a coarse strainer into a clean pot over low heat. Stir in the cream and allow the soup to re-heat thoroughly without coming to a boil. Serve hot topped with the croutons.

Makes 6 servings



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elliemay's blog

I always end up with leftover bread so making croutons is one good way to use it up. See my recipe for Summertime Green Bean Salad or Bread Crumb Pasta for additional ways to use up leftover bread.

You can add other spices to this recipe such as cumin, coriander or curry powder. Or, you can throw in some fresh herbs such as basil or thyme for a completely different flavor.

To save time during the week, make this soup one night for dinner and then use the leftovers as a sauce for pasta the next night!

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