Tomato Soup with Butter Croutons




Servings: 4 – 6



For the soup:

1 kg ripe tomatoes, diced

2 onions, halved and sliced

2 garlic cloves, diced

2 tbsp olive oil

2 cups vegetable stock

sugar, to taste

salt, to taste

black pepper, to taste

1 bay leaf, dried

dried oregano, to taste

dried basil, to taste

For the croutons:

2 tbsp butter

4 slices sandwich bread, cubed



  1. Heat the oil, over medium heat in a big saucepan, add onions and cook for 4 – 5 minutes or until tender. Add garlic, cook for 30 seconds.
  2. Add tomatoes, vegetable stock, sugar, salt, black pepper, bay leaf and oregano. Cover and simmer for 15 – 20 minutes.
  3. Remove the bay leaf and with a hand blender puree into a soup.
  4. Make croutons; in a frying pan, melt butter, add cubed bread and toast until golden brown, stirring constantly.
  5. Plate the soup, add butter croutons and sprinkle with basil. Serve immediately.


Entertaining tips:

  • If serving Tomato Soup as a part of a dinner course, add the croutons to a plate just before serving.
  • If serving the soup at the buffet table or food station, keep it in a food warmer with Butter Croutons on the side along with dried basil.
  • In my experience, children love tomato soup, but I wouldn’t sprinkle dried basil over it, especially if children are at young age.
  • The soup is great if unexpected guests are arriving, because it is easy to make but will amaze any guest at your table.
  • You can make the soup and croutons a day before the party and keep them in a refrigerator.  Reheat the soup on the stove and croutons in the oven.