Homemade Tomato Soup with Croutons

This comforting, creamy soup comes together quickly and easily by using a few pantry staples, It's delicious when  eaten on its own, but the crowning glory is the freshly made sourdough croutons added on top.

Sauté the onions and garlic in a large Dutch oven cook, stirring often, until softened, bout 5 minutes. Stir in the flour and cook, stirring for 30 seconds.

Add the tomatoes, broth, thyme,  sugar, paprika, salt and pepper.  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).

Heat The olive oil over medium heat. Add garlic and cook 30 seconds. Add sourdough bread cubes and cook, stirring occasionally, until lightly browned and crispy.

Serve the soup topped with croutons Enjoy!

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