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5 from 1 vote

Tomato Basil Soup with Cornbread Croutons Recipe

Tomato Basil Soup with Cornbread Croutons makes a delicious, comforting soup. Get this simple tomato basil soup recipe your family will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

Ingredients

For the Tomato Basil Soup

  • 6 cups peeled chopped tomatoes
  • 4 cups chicken stock
  • 2 cups basil leaves
  • 1 tablespoon olive oil
  • pinch salt
  • 1 teaspoon ground black pepper
  • pinch cayenne pepper

For the Cornbread Croutons

Instructions

  • For the Tomato Basil Soup
  • Place tomatoes and chicken stock in stockpot. Toss in basil leaves and simmer over medium heat for approximately 10 minutes. Use a hand-held blender in your stockpot and blend for a few minutes, leaving chunks in the soup.
  • Add in olive oil, salt, pepper, and cayenne pepper and allow to simmer on low for 10 minutes.
  • Remove from heat and serve with cornbread croutons.
  • For the Cornbread Croutons
  • Preheat oven to 425ยบ F. Cut cornbread into bite-sized pieces and place onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss lightly and bake for about 8-10 minutes until crisp and lightly toasted. Remove from oven. Store leftover croutons in an airtight container for up to one week.

Notes

for cornbread in cornbread croutons, use either fresh baked cornbread or day-old cornbread.