Creamy Tomato & Corn Soup with Herb Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting tomato soup made with fresh corn and a hint of herbs, topped with crispy homemade croutons for a satisfying meal. This american-inspired slow cooker ready in about 260 minutes pairs Butter, medium, diced Yellow onion, medium, diced Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp Butter
• 1 medium, diced Yellow onion
• 2 medium, diced Carrots
• 2 cloves, minced Garlic
• 1 can (14.5 oz) Diced tomatoes
• 2 tbsp Tomato paste
• 3 cups Chicken broth
• 1.5 cups frozen Corn
• 1/2 cup Heavy cream
• 1 tsp Dried oregano
• 4 slices, crust removed and cut into 1/2-inch cubes Bread
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large skillet over medium heat. Add 1 diced yellow onion and 2 diced carrots, cooking for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
3. Step 3: Transfer onion mixture to a 6-quart slow cooker. Add 1 can diced tomatoes, 3 cups chicken broth, 1.5 cups frozen corn, and 1 tsp dried oregano. Stir until combined.
4. Step 4: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until vegetables are tender.
5. Step 5: Stir in 1/2 cup heavy cream and cook uncovered on HIGH for 15 minutes to heat through. Season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Step 6: While soup simmers, heat 1 tbsp olive oil in a small skillet over medium heat. Add 4 cubed bread pieces and cook for 3-4 minutes, stirring occasionally, until golden and crisp. Sprinkle with extra salt and pepper before serving over soup.