Tomato Soup & Homemade Croutons

Tomato Soup & Homemade Croutons

Yesterday, after school my daughter and I cooked together in the kitchen. We worked side by side measuring, mixing and created delicious vegan tomato soup and homemade buttery garlic croutons.

Tomato Soup
4 tbsp unsalted vegan butter or oil
1/2 large onion, large wedges
1 (28-ounce) can tomatoes
1 ½ cups low sodium vegetable stock
1/2 teaspoon fine sea salt


Melt butter over medium heat in a large saucepan.

Add onion wedges, stock, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup, and then season to taste.

Homemade Croutons:
1 loaf @breadsrsly
2 tbsp melted butter or oil
1 tsp parsley
1 tsp chopped garlic
1/2 tsp salt

Slice loaf into 1/2″ squares
Melt butter, and place in a medium bowl.
Add parsley, salt, garlic to the melted butter. Stir well.
Add bread to the bowl and carefully stir to coat the bread.
Place buttered bread into the air fryer basket.
Cook for 5 to 7 minutes or until the bread is toasted.

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