• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lefty Spoon

  • Home
  • Recipes
  • Reviews
    • Food
    • Beverage
    • Kitchen
    • Dining
  • About Coco
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Tomato Soup with Garlic Croutons

January 13, 2016 by Coco Morante Leave a Comment

Jump to Recipe

tomato-soup

Full disclosure: this recipe was developed for Garlic Gold®. Subscribe if you’d like to receive my weekly recipes and how-to’s using their gourmet garlic condiments.  

Here in California, El Niño has officially begun to influence our winter weather. It’s gray and rainy outside, with no signs of stopping anytime soon. This means that come dinnertime, all I want is to curl up with a bowl of something warm and comforting, and tomato soup always fits the bill.

This soup is smooth and satisfying without being too rich. It gets its velvety texture from the addition of bread, not cream (or any dairy at all, for that matter). It’s also very easy to make. A basic mirepoix starts things off, with the addition of Garlic Gold® Oil for extra flavor. Next, the vegetables are simmered and blended with jarred tomatoes and bread. Finally, chicken stock is added until the soup reaches just the right consistency. All that’s left is to toast up some croutons and sprinkle them on top, for crunch in every bite.

tomato-soup-vertical

Tomato Soup with Garlic Croutons

A basic, well-balanced tomato soup. It's dairy-free, yet velvety smooth.
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Coco Morante

Ingredients

For the soup

  • 1/4 cup Garlic Gold® Nuggets in Oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 ribs celery diced
  • 1/4 teaspoon salt
  • 1 24-ounce jar crushed tomatoes
  • 1 slice whole grain bread diced
  • 1 1/2 cups chicken broth

For the crouton garnish

  • 2 slices whole grain bread diced
  • 2 tablespoons Garlic Gold® Nuggets in Oil
  • Garlic Gold® Italian Herb Nuggets

Instructions

  • In a medium (3-quart) heavy bottomed saucepan or soup pot, heat the Garlic Gold® Nuggets in Oil over medium heat. Add the onion, carrots, celery, and salt. Give the vegetables a stir, then cover the pot and let cook for 10 minutes, until vegetables are softened but not browned.
  • Add the tomatoes and diced bread to the pot and stir to combine. Cover the pot again and let simmer for 10 more minutes.
  • Transfer the soup to a blender and blend for about one minute at high speed, until very smooth.
  • Return the blended mixture to the pot, stir in the chicken broth and warm over low heat, until piping hot.
  • When the soup is ready, make the croutons: Toss the diced bread with the Garlic Gold® Nuggets in Oil and toast until lightly browned, about two minutes.
  • Ladle the soup into bowls and sprinkle a handful of croutons on top. Top the soup with a final sprinkle of Italian Herb Nuggets and serve hot.

 

Filed Under: Soups and Stews Tagged With: garlic croutons, garlic gold, garlic soup, soup with croutons, tomato soup

Previous Post: « Steak Salad with Orange & Avocado
Next Post: Stuffed Cabbage Rolls »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The Instant Kitchen Cookbook

The Essential Vegan Instant Pot Cookbook

The Essential Vegan Instant Pot Cookbook

The Essential Vegan Instant Pot Cookbook

Ultimate Instant Pot Cookbook

Ultimate Instant Pot Cookbook

About Coco

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook, Coco Morante runs the Instant Pot Recipes Facebook page. Work with me →

Subscribe For Updates!

Enter your email address to subscribe to my recipes, reviews, and how-to's!

Check your inbox or spam folder now to confirm your subscription.

Where Else To Find Me

Simply Recipes The Kitchn - Coco Morante Edible Feast

Copyright © 2025 Lefty Spoon on the Foodie Pro Theme