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Easy Tomato Soup with Garlic Croutons

Quick and flavorful, this Easy Tomato Soup with Garlic Croutons is the perfect cold weather food to have for lunch or dinner!

AN EASY HOMEMADE SOUP RECIPE

Tomato soup has always been one of my favorite nostalgic soups. It was one of our most eaten soups when I was a kid (with a grilled cheese sandwich, of course). We always had a can of it in our pantry. As I got older, although I am not against canned soup at all, I wanted to branch out and make our own. I still kept it easy though! This Easy Tomato Soup with Garlic Croutons looks like you spent a lot of time making it but it is quick and easy! If you have a few minutes to spare and you want a comforting childhood favorite again, then you need to make my Easy Tomato Soup With Garlic Croutons!

Easy Tomato Soup with Garlic Croutons close up in white scalloped bowl with spoon.

FREQUENTLY ASKED QUESTIONS:

Can I use other canned tomatoes?

Yes, if you cannot find the tomatoes with the garlic, basil and oregano you can use regular diced tomatoes or fire roasted diced tomatoes. If you swap to plain diced tomatoes you will want to season with a little basil, garlic and oregano (adding to your taste).

Why do you add sugar to tomato soup?

A little bit of sugar cuts the strong acidic taste from the tomatoes so the flavor of the tomatoes comes through instead of just acid. This is a trick used by experienced Italian cooks when making any type of tomato sauce.

Are you supposed to put milk in tomato soup?

No, you don’t have to. A lot of people enjoy adding a dash of milk or heavy creamy to tomato soup simply to make it creamier and to also cut down on the acidity from the tomatoes.

Can you “can” tomato soup?

Yes! You can absolutely can this tomato soup recipe. Just follow proper canning procedures to make sure it is done properly and safely.

How do I store leftover tomato soup?

Croutons will last for up to 7 days stored in an airtight container for up to 1 week. The soup will keep in an airtight container in the refrigerator for up to 3-4 days. This can also be frozen, to freeze let soup cool down and place in a freezer container leaving some space at the top for expansion. This will keep in the freezer for up to 6 months. Let defrost in the refrigerator overnight and reheat on the stove or in the microwave.

Pinterest image of Easy Tomato Soup topped with Garlic Croutons.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • french baguette pieces 
  • olive oil 
  • sea salt 
  • garlic powder 
  • onion
  • garlic
  • diced tomatoes with garlic, basil and oregano 
  • chicken broth 
  • brown sugar 
  • pepper
Ingredients needed: french baguette pieces, olive oil, sea salt, garlic powder,  onion, garlic, diced tomatoes with garlic, basil and oregano, chicken broth,  brown sugar and black pepper.

HOW TO MAKE EASY TOMATO SOUP:

With a chef’s knife, slice the bread into ½ inch cubes. 

Cut baguette pieces on cutting board.

Place into a bowl. Drizzle with olive oil, salt and garlic powder. Toss with a spoon to evenly coat.

Baguette pieces being drizzled with olive oil in bowl.

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. 

Baguette pieces added to a baking pan.

Stir one halfway through baking time to ensure even baking.  

Finished Garlic Croutons on pan.

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. 

Oil, garlic and onions sauteing in pan.

Open the diced tomato can and gently pour into the saucepan.

Tomatoes being added into pot with garlic and onions.

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. 

Chicken broth and brown sugar being stirred into pot.

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. 

Immersion blender blending up soup in pot.

Divide among two bowls and top with croutons and fresh black pepper. This tomato soup also goes great with my Grilled Cheese Dippers or Air Fryer Grilled Cheese Sandwiches!

Two bowls of Easy Tomato Soup with Garlic Croutons in two white bowls.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up of Easy Tomato Soup with Garlic Croutons.

Easy Tomato Soup (with Garlic Croutons)

Quick and flavorful, this Easy Tomato Soup with Garlic Croutons is the perfect cold weather food to have for lunch or dinner!
5 from 3 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 2

Ingredients

Croutons:

  • 3 cups cubed french baguette pieces
  • 2 Tablespoon olive oil
  • ½ tsp sea salt
  • 1 tsp 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 ounce 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 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.

Notes

  • Nutritional value does not include croutons.
  • This can be frozen see my tips above.
  • This makes a smaller batch, feel free to double!
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 341kcal | Carbohydrates: 14g | Protein: 3g | Fat: 32g | Sodium: 1201mg | Fiber: 3g | Sugar: 8g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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