Quickest Tomato Soup + Garlic Bread Croutons
Quick tomato soup comes together in a blender for a super quick summer dinner. Bonus points for making your own croutons!
Ingredients
- SOUP
- 1 stalk celery
- 1 small carrot
- 1 small red jalapeno
- ½ small onion
- 8 fresh tomatoes
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 cloves peeled garlic
- 2 tablespoons butter
- CROUTONS
- 3 tablespoons butter
- 2 cups bread cubes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- TOPPINGS
- olive oil
- fresh parsley leaves
- fresh oregano leaves
- grated parmesan
Instructions
- For the soup, put the celery, carrot, jalapeno, onion, and tomatoes into large chunks. Place them in a blender with the garlic cloves, salt, and sugar. Puree the mixture until very smooth, then transfer to a soup pot. Turn the heat to medium and bring the soup to a boil, stirring every few minutes to prevent the soup from sticking. Simmer the soup for 20-30 minutes, uncovered, until you're ready to eat. Right before serving, taste and add more salt or pepper to your preference. Swirl the butter into the soup.
- For the croutons, melt the butter in a large skillet over medium heat. When the butter melts, add the bread cubes, garlic powder, and salt. Toss the bread cubes in the butter and seasonings and cook for 7 minutes, stirring and tossing around in the skillet, until browned on all sides.
- When the soup and the croutons are done, serve with any toppings that you'd like. Or grilled cheese!
Notes
If you don't like much spice, you can scrape the seeds and ribs out of the jalapeno, or just use half of it, or skip it all together! You can also sub ½ teaspoon crushed red pepper.
Any fresh tomatoes work well here, or 3 15-ounce cans of tomatoes in a pinch.
For the croutons, stale or leftover bread works really well for crunchy croutons.
This is my favorite blender! It's WONDERFUL and I've had mine for years with no issues.
Tried this recipe?Let me know how it was!