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Tomato Soup with Croutons Recipe Video
|Olive oil||2 Tablespoon|
|Sweet onion||2 Tablespoon, chopped finely|
|Garlic||2 Clove (10 gm), mince|
|Tomato paste||3 Tablespoon|
|Canned crushed tomato||28 Ounce|
|Chicken stock||4 Cup (64 tbs) (recommend unsalted, low sodium)|
|Cream||3 Cup (48 tbs)|
|Cracked black pepper||To Taste|
|French bread||1 Cup (16 tbs), cubed into 1 inch pieces|
|Dried oregano||2 Teaspoon|
Calories 907 Calories from Fat 169
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 8.2 g40.8%
Trans Fat 0 g
Cholesterol 19.5 mg6.5%
Sodium 1098.9 mg45.8%
Total Carbohydrates 169 g56.3%
Dietary Fiber 5.7 g22.9%
Sugars 67.3 g
Protein 18 g35.2%
Vitamin A 40.9% Vitamin C 39.4%
Calcium 49.8% Iron 28.1%
*Based on a 2000 Calorie diet
1. Preheat oven to 400 degrees F.
2. To make the croutons, place the bread cubes on a baking sheet, drizzle evenly with olive oil and sprinkle oregano evenly over bread. Bake for 6 minutes. Remove and let cool.
3. To make the soup, preheat a large soup pot over medium heat and add in olive oil and onions. Cook the onions for 15 minutes then add in the garlic and cook for 1 minute.
4. Stir in tomato paste and let sit for 2 minutes before adding in the crushed tomatoes and chicken stock.
5. Cook the soup for an additional 10 minutes.
6. Pour in cream and taste for seasoning.
7. Let soup sit for another 2 minutes then serve in warm bowls garnished with basil if you like and accompanied by the croutons in a bowl which should be added to the soup before eating.
Feel free to get creative with toppings for the bread. A sprinkle of asiago cheese on top would be a great crouton for tomato soup as well.
If you purchase tomato paste out of a can, empty the remaining can into a freezer tight container and it will keep for 3 months.
If you use unsalted chicken stock you will need to add in more salt, this is a great way to be able to control the sodium in your soups.