Game-Changer Tomato Soup with Crispy Herb Croutons

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety tomato soup with a surprise twist of crispy herb croutons that shatter like a game-winning move. This American soup recipe, ready in about 65 minutes, pairs tomatoes, yellow onion, and carrot for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 lb tomatoes, ripe Roma
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1/2 loaf baguette, cut into 1/2-inch cubes
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Toss 1/2 loaf baguette cubes with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12-15 minutes until golden and crisp, stirring once halfway.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks; cook for 8 minutes until softened and translucent.
3. Step 3: Add 2 lb diced Roma tomatoes, 3 thyme sprigs, and 1 bay leaf to the pot. Stir in 2 cups chicken stock and bring to a simmer. Cover and cook for 25 minutes until tomatoes break down.
4. Step 4: Discard thyme sprigs and bay leaf. Use an immersion blender to puree soup until completely smooth (or transfer to a regular blender in batches).
5. Step 5: Return soup to pot over low heat. Stir in 1/2 cup heavy cream and heat gently for 5 minutes until warmed through (do not boil). Season with additional salt and pepper to taste.
6. Step 6: Serve soup hot in bowls, topped with 1/4 cup crispy herb croutons per serving.