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Tomato Basil Soup with Homemade Croutons

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 0 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced yellow or white
  • 3 pounds tomato, cut into large pieces You can used canned as well
  • 1/4 cup tomato paste
  • 3 cups vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1/2 cup chopped basil
  • sourdough cut into pieces (or bread of choice) I do 2 cups to have leftovers
  • olive oil
  • salt & pepper

Equipment

  • 1 large pot for soup
  • baking sheet for croutons
  • blender or immersion blender

Method
 

  1. Preheat oven to 375. For the croutons, toss a little olive oil (1-2 tsp), salt, and pepper. Bake for 15 minutes.
  2. For the soup, in a large pot heat a little oil. Saute the onion with a big pinch of salt for about 3 minutes.
  3. Add the tomatoes with a little more salt and pepper. Cook for about 5 minutes, until soft and breaking apart.
  4. Stir in the paste, sugar, then the broth. Bring to a boil then reduce heat to a simmer. Cook for another 5 minutes.
  5. Add the basil then use a blender to blend it until smooth. Return to pan, stir in the vinegar. Simmer until ready to eat. Adjust salt anadpepper as needed
  6. Add croutons and enjoy!.
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