Creamy Tomato Soup with Cheesy Croutons

creamy tomato soup Franke
Tuesday, June 11, 2019

Tags: Tomato souprecipesoup recipewinter

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There’s nothing like a big bowl of comforting, flavoursome soup on a cold winters day.

With a tinned-tomato base for this Creamy Tomato Soup, and dried Italian seasoning – you should have everything you need for this delicious winter soup right in your pantry! For your canned tomatos, you can use your favourtie imported canned tomatos from Italy or a typical supermarket variety of whole, diced, or crushed tomotoes - anything will work.



  • 2 T (tablespoons) olive oil
  • 2 T unsalted butter
  • 1 chopped onion
  • 1 chopped carrot
  • 4 minced garlic cloves
  • 1 t (teaspoon) Italian seasoning
  • 1/4 to 1/2 t red pepper flakes
  • 6 saffron threads
  • 1 bay leaf
  • 1 can tomatoes
  • 2 cups low sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • salt and freshly ground black pepper, to taste


  • 4 X 2.5 cm thick slices French or Italian bread, cut into 2.5 cm cubes
  • 3 T olive oil
  • 1 t Italian seasoning
  • 1/2 t garlic powder
  • 1/4 t each salt and pepper
  • 30 g cheddar cheese, thinly sliced


  1. Heat olive oil and butter in a large saucepan over a medium heat until melted and sizzling. Add chopped onion and carrots and cook for about 10 minutes until softened. Add the garlic, Italian seasoning, red pepper flakes, saffron and a generous pinch of salt and pepper and stir to coat and sauté for about 2 minutes.
  2. Add a bay leaf, the can of tomato with juices and chicken broth and bring to a simmer before reducing heat to medium. Gently simmer, stirring occasionally, for 20 minutes. Remove bay leaf.
  3. Very carefully transfer soup to a blender or use a hand blender to blend soup until smooth. Return to saucepan over medium-low heat and stir in cream. Season to taste with salt and pepper as needed.
  4. While the soup is simmering, prepare your croutons. Preheat oven to 190 degrees C. Line a sheet pan with tin foil and spray lightly with cooking spray. Toss the bread cubes in a bowl with olive oil, Italian seasoning, garlic powder, salt and pepper. Add the olive oil a little bit at a time, tossing well to ensure the bread cubes are evenly coated.
  5. Spread bread cubes in a single layer on prepared sheet pan and bake for 5 minutes then toss and bake for another 3 minutes more or until bread is crispy and golden brown.
  6. Slice cheese into thin slices, cut into squares and arrange these on top of each crouton. Bake for a further 3 minutes or until cheese is melted and bubbly.
  7. Serve your Creamy Tomato Soup topped with cheese croutons, a sprinkle of black pepper and torn fresh basil leaves, herbs or microgreens.


Are you going to give this recipe a try?  Share how it came out – we’d love to hear!