Creamy Tomato Soup with Garlic Croutons

Rich tomato soup made with Tomato and Roasted Red Pepper Soup and San Marzano tomatoes, topped with homemade garlic Parmesan croutons.

Ingredients

Produce

• 1/2 cup fresh basil, packed

Dairy & Eggs

• 1/4 cup grated Parmesan cheese (croutons)
• 1 (16-oz) carton heavy whipping cream
• Extra heavy cream (for garnish)

Frozen

• 4 frozen garlic cubes

Pantry / Dry Goods

• 1 (12-oz) loaf day-old French bread, cut into 3/4-inch cubes
• 1 (28-oz) can San Marzano tomatoes
• 1 tsp salt (croutons)
• 1 tsp freshly ground black pepper

Sauces & Condiments

• 1/4 cup extra virgin olive oil (croutons)
• 2 (32-oz) cartons Tomato and Roasted Red Pepper Soup
• Pesto (for garnish)
• Olive oil (for garnish)

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a small bowl, whisk together the olive oil, garlic cubes, salt, and Parmesan. In a large mixing bowl, add the bread cubes and drizzle with the oil mixture. Toss to coat.
3. Spread the cubes onto the lined baking sheet and bake for 15-20 minutes, until the croutons are golden brown and crispy.
4. Meanwhile, add all of the soup ingredients to a large pot or stockpot. Heat over medium, lightly simmering. Use an immersion blender to puree the tomato chunks.
5. Top the soup with pesto, olive oil, extra heavy cream, and crispy croutons.

Reference Photo

Notes

• If you don't have an immersion blender, you can transfer the soup to a blender to puree, or crush the tomatoes with your hands as you put them into the stockpot.