Wood-Fired Tomato Soup with Rosemary Croutons

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful tomato soup simmered slowly to develop natural sweetness, topped with crispy homemade croutons infused with rosemary. This French-inspired soup recipe, ready in about 85 minutes, pairs ripe tomatoes, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 1.5 kg ripe tomatoes
• 1 medium yellow onion
• 1 medium carrot
• 2 celery stalk
• 3 garlic clove
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 2 tbsp all-purpose flour
• 500 ml chicken stock
• 1 slice baguette
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Finely chop 1 medium yellow onion, 1 medium carrot, 2 celery stalks, and 3 garlic cloves. Heat 3 tbsp olive oil in a large pot over medium heat until shimmering, then add all chopped vegetables and 2 fresh rosemary sprigs. Sauté for 8 minutes until vegetables soften and release fragrance.
2. Step 2: Add 1.5 kg ripe tomatoes (cored and chopped) to the pot, stirring to combine. Bring to a gentle simmer and cook uncovered for 25 minutes, stirring occasionally, until tomatoes break down completely.
3. Step 3: Stir in 2 tbsp all-purpose flour to thicken the soup, then gradually whisk in 500 ml chicken stock. Add 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until flavors meld and soup thickens slightly.
4. Step 4: While soup simmers, cube 1 baguette slice into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and the remaining rosemary sprig. Bake on a parchment-lined sheet at 375°F (190°C) for 12 minutes until golden and crisp, stirring once halfway.