Tomato Soup with Garlic Bread Croutons
This tomato soup is topped with garlic bread croutons, fresh basil and Parmesan cheese for an easy, rustic and cozy meal.
Prep Time: 15 minutes
Ingredients
- 2 tablespoons olive oil divided
- ½ cup diced yellow onion
- ½ teaspoon minced garlic
- ¼ teaspoon dried red pepper flakes
- 2 cups low-sodium vegetable broth
- 1 (14.5 oz.) can Italian-style crushed tomatoes undrained
- 4 slices whole wheat bread cut into ½-inch pieces
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4-6 fresh basil leaves thinly sliced
- 2 tablespoons saved Parmesan cheese
Instructions
- Heat 1 Tbsp. oil in large saucepan over medium-high heat. Add onion, garlic and red pepper flakes. Cook 3-5 minutes, stirring occasionally, until onions soften. Add broth and tomatoes. Simmer 5-7 minutes, or until heated through.
- Meanwhile, preheat oven to 250°F.
- Add bread to a baking sheet. Drizzle with 1 Tbsp. oil, garlic powder and salt. Toss to coat.
- Bake 10-15 minutes, stirring occasionally, until toasted on all sides.
- Divide soup into 4 bowls. Top with croutons, basil and cheese.
