Creamy Tomato Cheese Soup with Croutons
Indulge in the cozy comfort of Creamy Tomato Cheese Soup with Croutons, a rich and flavorful recipe that elevates a classic favorite. This irresistible soup features a velvety blend of ripe canned tomatoes, aromatic garlic, and sautéed onions, perfectly balanced with a touch of sugar and a swirl of heavy cream. Shredded cheddar cheese melts into every spoonful, creating a luxurious, cheesy finish. Topped with golden, buttery homemade croutons seasoned with Italian herbs, and garnished with freshly grated parmesan and fragrant basil leaves, this soup is a feast for the senses. Ready in under an hour, it's the perfect dish to warm you up on a chilly day or to serve as a crowd-pleasing starter!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 28 ounces canned whole peeled tomatoes
- 3 cups chicken stock (or vegetable stock)
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon sugar
- 1 teaspoon, adjust to taste salt
- 0.5 teaspoon ground black pepper
- 2 cups, cubed Italian bread
- 2 tablespoons butter
- 1 teaspoon dried Italian seasoning
- 0.25 cup, grated (for garnish) parmesan cheese
- 4 chopped (for garnish) fresh basil leaves
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the canned whole peeled tomatoes along with their juices, and crush them gently with a spoon as they cook.
Add the chicken stock, sugar, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender (or transferring the soup to a countertop blender in batches), blend the soup until smooth and creamy.
Return the soup to the pot if using a countertop blender and stir in the heavy cream. Heat on low and let it simmer gently for 5 minutes.
Add the shredded cheddar cheese a handful at a time, stirring until fully melted and incorporated into the soup.
Adjust the seasoning with additional salt and pepper if needed. Keep the soup warm on low heat while preparing the croutons.
To make the croutons, melt 2 tablespoons of butter in a skillet over medium heat.
Add the cubed Italian bread to the skillet and sprinkle with dried Italian seasoning. Toss to coat the bread in butter and seasoning.
Toast the bread cubes in the skillet, stirring frequently, until crispy and golden brown on all sides (about 5-7 minutes).
Ladle the soup into bowls and top with the homemade croutons.
Garnish with grated parmesan cheese and chopped fresh basil leaves.
Serve immediately and enjoy your Creamy Tomato Cheese Soup with Croutons!
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8095 mg | 352% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 51.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1784 mg | 137% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
