Tomato Soup with Garlic and Sage Croutons

Ingredients

• 1 largecarrot, diced
• 1 small or 1/2 largeonion, diced
• 1 stickcelery, diced
• 1–2 tablespoons (15–30 ml)olive oil
• 1 can (163 ml / 5.5 fl oz)tomato paste
• 1 can (794 g / 28 oz)diced tomatoes, plain or seasoned
• 2 cans (296 ml / 10 fl oz each)chicken broth, or vegetable broth for a vegetarian version
• 2 clovesgarlic, minced
• 6 large leavesbasil
• to tastesalt and pepper
• 1/2 cup (120 ml), optionalwhipping cream
• 2 slicesbread, such as light rye, cut into cubes
• a drizzleolive oil
• to tastedried sage
• to tastegarlic powder
• to tasteItalian seasoning
• to tastesalt and pepper

Instructions

1. 1

   Chop the vegetables

   Dice the celery, carrot and onion.

2. 2

   Soften the vegetables

   Warm the olive oil in a pot over medium heat. Add the celery, carrot and onion, then cook for 10–15 minutes with the lid slightly ajar, stirring occasionally, until the onion is lightly browned and the carrot and celery have softened.

3. 3

   Stir in the paste

   Add the tomato paste and stir it into the softened vegetables.

4. 4

   Simmer the soup

   Add the canned tomatoes, garlic and chicken broth. Bring to a boil, then lower the heat and simmer for 10 minutes with the lid slightly ajar.

5. 5

   Season and blend

   Add the basil, salt and pepper, plus the cream if using. Purée the soup with a stick or immersion blender.

6. 6

   Heat the oven

   Preheat the oven to 175°C (350°F).

7. 7

   Cube the bread

   Cut four slices of bread into cubes of your preferred size.

8. 8

   Season the croutons

   Put the bread cubes in a bowl and drizzle with a little olive oil. Sprinkle with sage, garlic powder, Italian seasoning, salt and pepper, along with any other dried herbs you like. Gently toss with your fingers so the cubes are coated.

9. 9

   Bake until crisp

   Spread the croutons on a baking sheet and bake for 15 minutes.

What is tomato soup with sage croutons?

Tomato soup is a familiar American comfort-food favourite, built around tomatoes and aromatics simmered into a warming bowl. This version adds basil and an optional swirl of cream, then finishes the soup with bread cubes flavoured with garlic and sage.

The method gives the vegetables time to soften before the tomatoes and broth go in, helping create a rounded base. Blending makes it smooth, while the croutons add a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 39g carbs, 13g fat.

The tomatoes, carrot, onion and bread provide most of the carbohydrates, while olive oil and optional cream contribute most of the fat. The broth and vegetables supply some protein, with the bread adding a little more; serve the soup with a protein-rich side such as beans or a cheese sandwich to make the plate more substantial.

Building the flavour base

Aromatics: carrot, onion and celery cook gently in olive oil before the tomatoes are added. Let them soften and allow the onion to brown slightly, but stir now and then to prevent sticking.

Tomato paste: stirring it into the vegetables distributes its concentrated tomato flavour throughout the soup. Follow it with the canned tomatoes, garlic and broth as directed.

Getting a smooth soup

Simmering: bring the mixture to a boil, then reduce the heat and simmer for 10 minutes with the lid slightly open. This gives the ingredients time to meld while allowing some steam to escape.

Blending: use an immersion blender in the pot and move it through the soup until the texture is even. Take care to keep the blender head submerged to avoid splashes.

Making the croutons

Even coating: drizzle the bread cubes with a little olive oil, then toss them gently with the seasonings. Use enough oil to help the herbs cling without leaving the cubes soggy.

Crisp finish: spread the cubes across the baking sheet and bake at 175°C for 15 minutes. Check that they are crisp before serving, as cube size and bread type can affect how quickly they toast.

Choosing the ingredients

Broth: chicken broth gives the soup a savoury base, while vegetable broth makes the recipe vegetarian. Plain or seasoned canned tomatoes both work; adjust the salt to suit the tomatoes and broth you use.

Cream: the whipping cream is optional, so leave it out for a lighter, more tomato-forward bowl. Rye bread works well for the croutons, but the recipe does not require a particular variety.

Serving and timing

Timing: the vegetables take 10–15 minutes to soften, the soup simmers for 10 minutes, and the croutons bake for 15 minutes. You can prepare the croutons while the soup simmers, keeping an eye on both.

To serve: spoon the soup into bowls and add the croutons just before eating so they stay crisp. A simple green salad or a sandwich makes a natural accompaniment.

Recipe notes & tips

• Keep the vegetable dice fairly even so they soften at a similar rate.
• Stir the vegetables occasionally during their 10–15 minutes of cooking.
• Use vegetable broth if you want the soup to be vegetarian.
• Blend carefully in the pot to minimise splashes.
• Add the croutons to each bowl just before serving for the best crunch.

Variations

• Vegetarian broth: use vegetable broth in place of the chicken broth.
• Cream-free bowl: leave out the optional whipping cream for a more direct tomato flavour.
• Seasoned tomatoes: use seasoned canned tomatoes and taste before adding extra salt.
• Herb swap: add another dried herb you enjoy to the crouton seasoning.
• Rye croutons: use light rye bread for the cubes, as in the recipe description.

Common mistakes to avoid

• Rushing the vegetables: they need 10–15 minutes to soften; cook them over medium heat and stir occasionally.
• Cooking with the lid fully closed: leave it slightly ajar during both cooking stages as directed.
• Adding the croutons too early: they can lose their crunch in the soup; top each bowl just before serving.
• Over-oiling the bread: too much olive oil can leave the cubes heavy; use only a light drizzle.
• Blending carelessly: hot soup can splash; keep the immersion blender head below the surface.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days; reheat gently on the hob or in the microwave until hot. Store croutons separately in an airtight container at room temperature and use within a few days for the best texture.

Frequently asked questions