Creamy Tomato Soup with Herb Croutons




Total Time: 25 mins

Prep Time: 5 mins

Cook Time: 20 mins

Yield: 4 servings

Dish Size: Bowl





  • 3-4 slices Italian bread, cut into 1-inch squares
  • 2 Tbsp olive oil
  • 1 Tbsp herbs de Provence
  • ¼ tsp salt
  • ¼ tsp pepper



  • 4 Tbsp butter
  • 1 cup yellow onion, chopped
  • 2 28-ounce cans diced tomatoes
  • 2 cups chicken broth
  • 2 cups half & half
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup grated parmesan cheese (optional, for garnish)




  1. For Croutons: Place bread cubes on a baking sheet and drizzle with olive oil. Sprinkle with herbs, salt, and pepper, and toss to combine.
  2. Bake in a preheated 375°F-400°F oven until golden brown, about 10 minutes.
  3. For Soup: In a heavy bottom pot, sauté onions in butter just until soft. Add tomatoes, chicken broth, salt, and pepper. Bring to a boil.
  4. Reduce heat to simmer, add half & half, and simmer for 15-20 minutes.
  5. Remove from heat and let cool slightly. Blend until smooth with immersion blender or blend in batches in blender or food processor until smooth. Serve in temp-tations® bowls with a handful of croutons and top with parmesan cheese.