A hearty & creamy Tuscan Tomato Soup with Rosemary Garlic Croutons that’s perfect for the fall and winter months! Filled with fresh veggies and herbs, this Italian recipe makes the best appetizer or meal.
Tuscan Tomato Soup with Rosemary Garlic Croutons
Ok, so alot of times I will make a recipe here or there from a cookbook or magazine. But for the most part I won’t share them on Joyful Healthy Eats because, well, I didn’t come up with the recipe.
But in this case.. I NEED to share it. It is too good not to share!
I don’t about you, but I have a “thing” aka.. obsession with Creamy Tomato Soup!
When its cold out, there is nothing more comforting to me then a hot bowl of Tomato Soup served with a Crunchy gooey Grilled Cheese Sandwich.
I mean, can you have one without the other? I think not! Grilled Cheese is meant to be with Tomato Soup and thats that. Anyone else who protests is just plain crazy.
So when I was looking through the September edition of the Foodnetwork Magazine, this Tuscan Tomato Soup caught my eye.
First off, it was Tomato Soup which makes my heart skip a beat! YUM in the tum!
Secondly, it had white beans in it. Hmmmm… great creative way to make the soup creamy without adding dairy. Needless to say, I was intrigued.
Lastly, I had tons of rosemary in my backyard so I thought, what the heck. Let’s give it a try!
Holy Moly!!! So glad I went with my instincts on trying this one. So stinking good, and the Rosemary Garlic Croutons are a must with this soup.
They compliment the rosemary from the soup so perfectly and add a little texture to the dish which is always a good thing.
Plus the longer those flavorful croutons sit in the soup, the more their yummy flavors soak into the soup and the more the soup flavors soak into the croutons. Basically its one heck of an amazing union between bread and soup that you definitely don’t want to miss out on.
Flavor party in the mouth!!!
Plus it takes like 30 minutes to make, which is always a winner in my book!
This is one of those recipes you are gonna wanna tuck away in your back pocket the next time you’re thinking of making a Tomato Soup. So… go ahead and it now so you don’t forget! 🙂
Save your favorite recipes to your own personal recipe box! Click the SAVE button in the recipe box below to create your own meal plans! Awesome-ness!
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Tuscan Tomato Soup with Rosemary Garlic Croutons
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Oven
- Cuisine: Italian
Description
A hearty & creamy Tuscan Tomato Soup with Rosemary Garlic Croutons that’s perfect for the fall and winter months! Filled with fresh veggies and herbs, this Italian recipe makes the best appetizer or meal.
Ingredients
- 1 tablespoons of olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of tomato paste
- 2 lbs. of roma tomatoes, seeds removed, chopped
- 2 15 oz. cans of no-salt added white beans, drained & rinsed
- 1 quart low sodium vegetable broth
- 1 cup of water
- 1 sprig of fresh rosemary
- 1/2 teaspoon red pepper flakes
- Rosemary Garlic Croutons:
- 4 cups of ciabatta bread, cubed
- 2 tablespoons of olive oil
- 1/2 cup of mozzarella cheese
- 2 garlic cloves, minced
- 1 tablespoon of fresh rosemary, chopped
- 2 tablespoons of fresh basil, chopped
Instructions
- Preheat oven to 400.
- Heat a small pan to medium low heat, add 2 tablespoon of olive oil and 2 garlic cloves. Cook, stirring occasionally until garlic is lightly browned. {about 3-5 minutes}
- Spread ciabatta bread out of baking sheet, pour garlic oil mixture on top, as well as fresh rosemary, fresh basil, and mozzarella. Toss to coat.
- Bake for 10 minutes, until bread is lightly browned.
- Remove from oven set aside.
- In a large dutch oven or soup pot, over medium high heat, add 1 tablespoon of olive oil, onion, and 3 garlic cloves. Saute for 5 minutes, until onions are translucent.
- Add in tomato paste, cook, stirring for 1 minute.
- Next add in all the tomatoes {minus 1/2 cup reserved for topping}, white beans, broth, 1 cup of water, rosemary sprig, red pepper flakes, and salt.
- Bring to a boil, reduce heat to medium for a simmer. Simmer for 20 minutes.
- Discard the rosemary sprig. Puree everything with an immersion blender. {if you don’t have one then slowly add batches of the soup to a blender, puree and then return to pot.
- Serve with croutons on top and a sprinkle of the freshly diced tomatoes.
Notes
Recipe slightly adapted from September 2014 edition of FoodNetwork Magazine
Filed Under:
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