Vintage Auction Tomato Soup with Herb Croutons

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rustic tomato soup simmered with fresh herbs and topped with crispy herb croutons, evoking the charm of estate sale kitchen finds. This American-inspired soup recipe, ready in about 40 minutes, pairs canned crushed tomatoes, vegetable broth, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat, then add 1/4 cup chopped fresh basil and 1 tsp dried thyme, sautéing for 1 minute until fragrant.
  2. Step 2: Stir in 28 oz canned crushed tomatoes and 2 cups vegetable broth, bringing to a gentle simmer and cooking for 20 minutes until flavors meld and the soup thickens slightly.
  3. Step 3: While soup simmers, tear 1 slice baguette into 1/2-inch cubes, toss with 1 tbsp olive oil, and toast in a 350°F oven for 8 minutes until golden and crisp.
  4. Step 4: Blend the soup briefly with an immersion blender until smooth (or use a regular blender in batches), then serve hot with a sprinkle of toasted baguette cubes on top.

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