Homemade Tomato Soup with Garlicky Sourdough Croutons

White bowl of tomato soup topped with croutons.

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Homemade Tomato Soup with Garlicky Sourdough Croutons

This creamy homemade tomato soup with sourdough croutons is simple, satisfying, and so easy to make. It's comfort food at it best, especially when topped with the crunchy, garlicky sourdough croutons. Puréeing the soup makes it creamy, but if you like, you can sir in about ¼ cup of cream at the end.

Prep Time1 15

Cook Time40

Course: Soup

Cuisine: American

Servings:

Calories: 208kcal

Author: Kathy Kingsley

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

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.

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.

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