Tomato Soup with Popcorn Croutons
tomato soup with popcorn croutons
How do you think outside the can? Really easily, with this velvety smooth and terrifically tasty tomato soup. From pantry-to-bowl in 20 minutes, this tomato soup, topped with zesty popcorn croutons, will leave you with licked-clean bowls!
tomato soup with popcorn croutons
serves 4
ingredients
- Soup
- 2 tbsp butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ½ cup chopped roasted red peppers
- 2 tsp sugar
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 4 cups chicken broth
- 1 (28oz) can San Marzano tomatoes, crush with hands as adding
- 2 tsp fresh lemon juice
- 2 tbsp chopped fresh basil
- 2 cups plain popcorn
- 2 tsp olive oil
- 1 tbsp freshly grated Parmesan cheese
- ¼ tsp lemon zest
- Kosher salt and freshly ground black pepper, to taste
Popcorn Croutons
directions
- For the tomato soup, in a large soup pot melt butter over medium heat. Add onions and cook for 4 minutes. Stir in garlic and tomato paste, cooking for 1 minute. Add roasted red peppers, sugar, salt, black pepper, thyme and red pepper flakes, stirring constantly for 1 minute. Add chicken broth and San Marzano tomatoes. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and blend soup using a countertop blender or handheld immersion blender. Stir in lemon juice and basil. Ladle into serving bowls and top with popcorn croutons. Serve immediately.
- For the popcorn croutons, in a medium bowl toss together popcorn with olive oil, Parmesan cheese, lemon zest, salt and pepper to taste.
