Tomato Soup with Cupid Croutons


Ladle up a little love. This tomato soup recipe is super-filling and loaded with vitamin C. Try it as a warm, satisfying snack instead of processed junk food.  More to love, too, with the adorbz Cupid croutons. Use a heart-shaped cookie cutter on bread, then toast – that’s it!

Warm up with this simple yet satisfying tomato soup recipe.


  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3 c. lower-sodium vegetable or chicken broth
  • 1 28 oz. whole peeled tomatoes
  • 2 bay leaves
  • 4 slices white bread
  • 1 tbsp. butter
  • 1/2 tsp. sugar


  1. In 5- to 6-quart saucepot, heat oil on medium. Add onion and garlic; cook 10 minutes, stirring. Add broth, tomatoes, bay leaves and 1/2 teaspoon salt. Heat to boiling on high. Reduce heat; simmer 20 minutes, stirring occasionally.
  2. Meanwhile, trim crusts from bread. With heart-shaped cookie cutter, cut 4 hearts from bread slices; toast hearts. Stir bread scraps into soup.
  3. Remove and discard bay leaves. Stir in butter and sugar. In batches in blender or with immersion blender, blend soup until smooth. Stir in 1/4 teaspoon pepper. Serve topped with heart croutons.


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