Tomato Soup with Sprouted Croutons

Prep time: 10 minutes | Cook time: 40 minutes

Soup

1 tbsp olive oil

3 garlic cloves

½ sweet onion, diced

2 tbsp fresh basil, chopped

2 tbsp tomato paste

28 oz can crushed tomatoes w/basil

1 cup broth

2 tbsp coconut cream

Salt & pepper to taste

 

Croutons

5 slices Alvarado St bread

2 tbsp olive oil

3 tbsp grated parmesan

½ tsp garlic powder

Salt & pepper to taste

 

Directions

1. Preheat oven to 425 F. In a large pot, heat 1 tbsp of olive oil over medium heat. Add in the garlic cloves, sweet onion and fresh basil. Sauté for about 5 minutes, stirring frequently. Then add in the tomato paste and stir until well incorporated with the other ingredients. Simmer for about 5 more minutes.

2. Add in crushed tomatoes, broth, coconut cream, and salt and pepper to taste. Combine all the ingredients and reduce heat to low/medium. Simmer for about 30 minutes.

3. While soup is simmering, cut the bread slices into cubes and place in a large bowl. Drizzle with olive oil, grated, parmesan, garlic powder, and salt & pepper. Mix together until all bread pieces are covered.

4. Place the bread pieces on a baking tray with parchment paper. Bake for about 8-10 minutes depending on the desired level of crispyness.

5. Blend the soup using an immersion blender or transfer to a blender. Serve with croutons on top.