Tomato Soup with Croutons and Sour Cream

Ingredients

• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 2 slices sourdough bread
• ½ cup sour cream
• 3 tbsp olive oil
• 2 tbsp parsley

Instructions

1. 1

   In a pot, combine the 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes until slightly thickened and fragrant.

2. 2

   While soup simmers, cut the 2 bread slices into 1/2-inch cubes. Heat 2 tbsp olive oil in a skillet over medium heat, add the bread cubes, and toast for 5-7 minutes, stirring often, until golden and crisp.

3. 3

   Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. If you don't have an immersion blender, carefully transfer to a regular blender in batches.

4. 4

   Ladle the soup into bowls. Top each with a generous dollop of sour cream, a handful of croutons, and a sprinkle of parsley. Drizzle with the remaining 1 tbsp olive oil if desired.

Tools you’ll need

• Large pot
• Immersion blender or regular blender
• Skillet
• Knife
• Cutting board

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