This comforting, creamy Homemade Tomato Soup with Garlicky Sourdough Croutons comes together quickly and easily by using a few pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. The soup is delicious when eaten on its own, but the crowning glory is the freshly made garlicky sourdough croutons added on top.
The sourdough croutons add contrasting crunch and a touch of richness, and can be made while the soup simmers. Eaten together, the soup and croutons are so satisfying, that this duo is sure to become part of your regular repertoire.
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Essential Ingredients
Canned whole, peeled tomatoes: The flavor of the soup will depend a lot on the quality of the canned tomatoes you use. It’s a good idea to taste a few brands of canned tomatoes to find the one you like best. Seek out tomatoes that have a balance of fruity notes and acidity and that are not too salty or processed-tasting. Whole, peeled tomato brands I like include San Marano, Muir Glen or Mutti.
Chicken broth: The broth also contributes flavor to the soup, so use a good-quality brand or homemade if you can. To make the soup vegetarian, you can also use vegetable or mushroom broth.
How to make the soup
1. In a large Dutch oven, heat the olive oil and butter over medium heat until butter has melted. Add the onions and garlic and cook, stirring often, until softened, bout 5 minutes. Stir in the flour and cook, stirring for 30 seconds (A).
2. Add the broth (B), thyme, sugar, paprika, ¼ tsp. salt and ¼ tsp. pepper (C). Bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 40 minutes (D).
3. Using an immersion stick blender, purée the soup until smooth (can also be done in two batches in a blender). Return the soup to the pot and season to taste with salt and pepper, add cream here if you'd like.
4. To make the croutons: In a large nonstick skillet heat the 2 Tbs. olive oil over medium heat. Add the garlic and cook, stirring often, for 30 seconds. Add the sourdough bread cubes and cook, stirring occasionally, until bread cubes are lightly browned and crispy. Transfer the croutons to a plate line with paper towels to drain.
5. Serve the soup topped with the croutons.
Recipe Tips
If using a blender to purée, be sure to do it in small batches. Because steam can buil up one you start blending, crack the blender lid slightly (or remove the center cap from the lid. If you remove the lid, for protection, cover the top with a dishtowel while puréeing.
This soup stores beautifully and even tastes better the second day. Store in the refrigerator in an airtight container for up to 3 days, or you can freeze for up to three months.
Recipe FAQs
This soup gains an added dimension when topped with a garnish. Adding a few homemade croutons adds dimension, as does finely dice fresh tomatoes, minced of fresh herbs, or a dollop of sour cream or créme fraiché.
Yes, you can use fresh tomatoes for the soup, but make sure they are good-quality, like summer tomatoes at their peak.
Comments and ratings
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Homemade Tomato Soup with Garlicky Sourdough Croutons
Ingredients
- 2 Tbs. olive oil
- 2 Tbs. butter
- 1 large sweet onion, such as Vidalia, finely chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 28 oz. cans whole, peeled tomatoes
- 5 cups chicken broth
- 2 tsp. sugar
- 1 tsp. dried thyme, crumbled
- ½ tsp. smoked paprika, or taste (optional)
- Kosher salt and fresh ground black pepper
- Heavy cream (optional)
Garlicky Sourdough Croutons
- 2 Tbs. olive oil
- 2 cloves garlic, thinly sliced
- 1 ½ cups cubed or torn sourdough bread, about 1 ½ inches
Instructions
- In a large Dutch oven, heat the olive oil and butter over medium heat until butter has melted. Add the onions and garlic and cook, stirring often, until softened, bout 5 minutes. Stir in the flour and cook, stirring for 30 seconds.
- Add the tomatoes, broth, sugar, thyme, paprika, ¼ tsp. salt and ¼ tsp. pepper. Bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 40 minutes.
- Using an immersion stick blender, purée the soup until smooth (can also be done in two batches in a blender). Return the soup to the pot and season to taste with salt and pepper, add cream here if you'd like.
- To make the croutons: In a large nonstick skillet heat the 2 Tbs. olive oil over medium heat. Add the garlic and cook, stirring often, for 30 seconds. Add the sourdough bread cubes and cook, stirring occasionally, until bread cubes are lightly browned and crispy. Transfer the croutons to a plate line with paper towels to drain.
- Serve the soup topped with the croutons.
Notes
day. Store in the refrigerator in an airtight container for up to 3 days, or
you can freeze for up to three months. An additional topping for the soup is Creamy Herb and Horseradish Swirl: In a small bowl combine ½ cup créme fraiché or sour cream with 1 tsp. prepared horseradish, 1 Tbs. minced scallions or chives, and salt and pepper to taste. add a dollop to each serving.
Barbara J Maynard says
interesting that the recipe does not list thyme or paprika or salt and pepper.
Kathy Kingsley says
hi, 1 tsp. dried thyme and 1/2 tsp. smoked paprika (optional). Enjoy! Recipe updated : )