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–+ servings

California Tomato Soup with Garlic and Sage Croutons

A creamy, comforting tomato soup elevated with crispy sage and garlic croutons, perfect for a cozy California evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Quick Meals, Soups, Vegetarian
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Croutons
  • 3 slices San Francisco-style sourdough bread cut into 1/2-inch cubes
  • 3 tbsp unsalted butter melted
  • 1 large garlic clove minced
  • 1 tbsp shredded Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1 tbsp fresh sage leaves finely chopped
  • nonstick cooking spray for baking sheet
For the Soup
  • 2 teaspoons California olive oil
  • 3 large garlic cloves minced
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon crushed red pepper flakes optional, for heat
  • 2 cans (28 oz each) crushed tomatoes
  • 1 1/2 cups vegetable broth low-sodium preferred
  • 1/2 cup fresh basil leaves packed, chopped
  • 1/2 cup heavy cream
  • freshly ground black pepper to taste

Method
 

Prepare the Croutons
  1. Preheat your oven to 375°F. Lightly mist a rimmed baking sheet with nonstick cooking spray.
  2. Spread the cubed sourdough bread in a single layer on the prepared sheet. Bake until the bread feels dry and the edges just begin to turn golden, 7 to 10 minutes. Transfer the bread cubes to a medium mixing bowl.
  3. In a small bowl, combine the melted butter, minced garlic, chopped sage, Parmesan, and salt. Pour this mixture over the warm bread cubes and toss gently until evenly coated.
  4. Return the coated bread cubes to the baking sheet and spread them out again. Bake until they are crisp and golden brown, 5 to 10 minutes more. Remove from the oven and set aside to cool.
Prepare the Soup
  1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the minced garlic, salt, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant, about 1 minute.
  2. Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally.
  3. Remove the pot from the heat. Stir in the chopped basil and heavy cream until fully incorporated. Season with additional salt and black pepper to your taste.
  4. Ladle the soup into bowls and top each serving generously with the garlic and sage croutons. Serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 890mgFiber: 5gSugar: 12g

Notes

For a dairy-free version, substitute the butter with a plant-based alternative and use full-fat coconut milk instead of heavy cream. The soup can be stored in an airtight container in the refrigerator for up to 4 days; croutons are best enjoyed fresh but can be kept in a sealed bag at room temperature for 2 days. To reheat, warm the soup gently on the stovetop, adding a splash of broth if it thickens too much. Avoid boiling the soup after adding the cream to prevent curdling. For a smoother texture, use an immersion blender to puree the soup before adding the cream.

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