Surname Soup with Herb Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting tomato-based soup featuring a medley of common American surnames-inspired herbs, simmered to rich perfection. This american-inspired soups (vegetarian) ready in about 65 minutes pairs tomato paste, (14 oz) diced tomatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, 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 tomato paste
• 1 can (14 oz) diced tomatoes
• 3 cups chicken broth
• 2 medium carrots
• 2 stalks celery
• 1/2 cup yellow onion
• 2 cloves garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 slice baguette
• 1 tbsp olive oil
• 2 tbsp fresh parsley

Instructions

1. Step 1: Finely chop the carrots, celery, yellow onion, and minced garlic. Heat 1 tbsp olive oil in a large pot over medium heat, then add the chopped vegetables and cook for 5 minutes until softened and fragrant, stirring occasionally.
2. Step 2: Stir in the tomato paste and cook for 1 minute until it darkens slightly and sticks to the pot. Add the diced tomatoes (with juices), chicken broth, oregano, basil, thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low.
3. Step 3: Cover the pot and simmer for 25 minutes, stirring occasionally, until the vegetables are very tender. Remove the pot from heat and let cool slightly.
4. Step 4: While the soup simmers, cut the baguette slice into 1/2-inch cubes and toss with 1 tbsp olive oil. Spread on a baking sheet and toast in a 375°F oven for 8-10 minutes until golden and crisp, stirring once halfway through.
5. Step 5: Puree the soup using an immersion blender until completely smooth (or transfer to a blender in batches). Return to the pot and reheat gently over low heat for 5 minutes. Stir in the chopped fresh parsley just before serving.
6. Step 6: Ladle the soup into bowls, top with the homemade herb croutons, and serve immediately.