Tomato Soup with Brioche Croutons

Soup Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

  • 1 medium onion, thinly sliced

  • 3 garlic cloves, finely chopped

  • 5 cups canned diced tomatoes

  • 1 cup water

  • 2/3 cup heavy cream

  • 2 teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • ¼ teaspoon dried oregano (or ½ teaspoon finely chopped fresh oregano)

  • 1 tablespoon sugar


Crouton Ingredients:

  • 5 slices brioche bread, cubed
  • 6 tbsp unsalted butter, melted
  • Salt
  • Pepper
  • Garlic Powder

Soup Instructions:

  1.  Heat butter and olive oil in large soup pan.
  2. Sauté onion and garlic until the onion is translucent, about 5 minutes.
  3. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar.
  4. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  5. Remove from the heat and puree in batches in blender.
  6. Return the soup to the pot and reheat to a simmer. Season to taste.
  7. To make croutons, preheat the oven to 350°F.

Crouton Instruction:

  1. Heat the butter in small saucepan over medium heat until the butter is golden brown.
  2. Remove from the heat.
  3. Put the bread cubes in a large mixing bowl and pour the butter over them, tossing to coat.
  4. Season to taste with salt, pepper, and garlic, and toss again.
  5. Spread the bread cubes on a baking sheet and place in the oven.
  6. Bake until the croutons are toasted and golden, about 20-35 minutes, stirring occasionally.
  7. Remove the pan from the oven.
  8. Serve the soup hot, garnished with the croutons.


  • If using canned tomatoes, opt for fire roasted tomatoes instead of plain tomatoes. This will give your soup a richer taste.
  • If you wish, naturally, you can fire roast your own tomatoes!
  • If you can't find Brioche, feel free to substitute with another bread, like sourdough.
  • Just be sure to get a whole or very thickly sliced (2 inches) loaf.