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Ingredients
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Soup Ingredients
Croutons Ingredients
Method
Soup Directions
- 1
- 2
- 3
Incorporate Tomatoes and Broth
Stir in the canned crushed tomatoes, vegetable broth, dried basil, salt, and black pepper. Bring to a boil.
- 4
Simmer the Soup
Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
- 6
Add Chèvre Cheese
Stir in the crumbled chèvre cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.
Croutons Directions
- 7
Prepare Croutons
Preheat the oven to 375°F (190°C). In a mixing bowl, combine the cubed baguette, olive oil, garlic powder, dried thyme, and salt. Toss until the bread cubes are evenly coated.
- 8
Bake the Croutons
Spread the coated bread cubes onto a baking sheet in a single layer. Bake for 10-15 minutes or until golden brown and crispy, tossing halfway through.
- 9
Serve
Once the croutons are done, remove from the oven and let them cool slightly before serving on top of the hot tomato soup.
