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EASY TOMATO SOUP WITH GARLIC CROUTONS

Ingredients

Croutons:

  • 3 cups cubed french baguette pieces
  • 2 Tablespoon olive oil
  • ½ teaspoon seas salt
  • 1 teaspoon garlic powder

Soup:

  • 2 ½ Tablespoons extra virgin olive oil
  • ¼ cup white or yellow onion chopped
  • 1 clove garlic peeled and minced
  • 14.5 ounces can diced tomatoes with garlic basil and oregano
  • ¾ cup chicken broth
  • 1 teaspoon brown sugar
  • Fresh black pepper for garnish

Instructions

Croutons:

  • With a chef’s knife, slice the bread into ½ inch cubes.
  • Place into a bowl. Drizzle with olive oil, salt and garlic powder. Toss with a spoon to evenly coat.
  • Pour our coated bread cubes into a single layer onto a baking sheet. Bake at 350 degrees fahrenheit for about 15 minutes or until slightly golden.
  • Stir one halfway through baking time to ensure even baking. Serve it on your favorite soup or salad.

Soup:

  • In a medium saucepan, add the olive oil and heat over medium heat for roughly 1 minute. Add the chopped onion and garlic. Cook for about three minutes, stirring with a wooden spoon until softened.
  • Open the diced tomato can and gently pour it into the saucepan. Stir to combine.
  • Stir in the chicken broth and brown sugar. Increase the heat to medium-high and bring to a low boil. Stir and cover. Reduce the heat to medium and simmer for about 5 minutes.
  • Remove from heat and let cool for 5 minutes. Using an immersion blender or pour carefully into a stand blender, blend 1-2 minutes or until soup is smooth.
  • Divide among two bowls and top with croutons and fresh black pepper.

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