Tomato Soup with Garlic Croutons
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Note: If you are preparing the soup for two days, it is better not to add sour cream to the pot, but to serve it separately. For your health! The red color of tomatoes is due to a special substance — lycopene. This is a very powerful antioxidant, and after 5 minutes of boiling, its concentration does not decrease but increases by 50%. Per 100 g: 88 kcal, protein – 2.4 g, fat – 6.8 g, carbohydrates – 4.3 g
Ingredients
- Tomatoes - 24.7 oz
- Garlic - 3 cloves
- Spiced Tomato Juice - 3 fl oz
- Campbell's Beef Broth - 12 fl oz
- Vegetable Oil - 2 tablespoons
- Sour Cream - 2 tablespoons
- White bread - 2 pieces
- Butter - 1.4 oz
Step by Step guide
Step 1
Make a cross cut on the tomatoes. Dip them in boiling water for 1 minute, then rinse with cold water. Remove the skin from the tomatoes. Cut the peeled tomatoes into 4–6 pieces and remove the seeds. Dice the pulp into 1 cm cubes.
Step 2
Peel the garlic cloves and press them. Place a thick-bottomed or non-stick pot on the heat, pour in the vegetable oil, and heat the garlic in it.
Step 3
Add the diced tomatoes, tomato juice, and Campbell's Homestyle Beef Broth. (Note! The packaging of Campbell's Homestyle Broth recommends adding 750 ml of water, but we are making soup from fresh juicy tomatoes, so we do not add water). Bring the soup to a boil and cook for 5 minutes or until the tomatoes are softened.
Step 4
Remove the crusts from the slices of white bread, and cut the crumb into small cubes. Peel the garlic and slice it thinly. Melt the butter and sauté the garlic in it for 30 seconds. Remove the sautéed garlic, add the bread cubes, and stir until they are golden brown.
Step 5
Remove the pot from the heat and stir in the sour cream.
Step 6
Serve the tomato soup garnished with cilantro or basil.
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