Tomato Soup with Sprouted Croutons


It’s soup season. This morning the temperature was wayyyy below freezing where I love. That’ super cold for us. That just means that I only want to eat super cozy things, like this soup.

I made a creamy tomato soup and topped it with sprouted croutons. I used Alvarado Street sprouted bread for this recipe. I love sprouted grains because they are easier to digest so we absorb more nutrients when we eat them.

This recipe is super simple to make. It’s likely that you probably have these ingredients in your pantry and fridge. I opted for canned tomatoes since it’s not tomato season. I try to stick to eating fruits and vegetables that are in season because they just taste better that way. They are also better for you too.

Yield: 4

Tomato Soup with Sprouted Croutons

prep time: 15 minscook time: 45 minstotal time: 60 mins

Creamy tomato soup with sprouted grain croutons


  • 1 tbsp olive oil
  • 3 garlic cloves
  • ½ sweet onion, diced
  • 2 tbsp fresh basil, chopped
  • 2 tbsp tomato paste
  • 28 oz can crushed tomatoes w/basil
  • 1 cup broth
  • 2 tbsp coconut cream
  • Salt & pepper to taste
  • 5 slices Alvarado Street Bread
  • 2 tbsp olive oil
  • 3 tbsp grated parmesan
  • ½ tsp garlic powder
  • Salt & pepper to taste


  1. Preheat oven to 425 F. In a large pot, heat 1 tbsp of olive oil over medium heat. Add in the garlic cloves, sweet onion and fresh basil. Sauté for about 5 minutes, stirring frequently. Then add in the tomato paste and stir until well incorporated with the other ingredients. Simmer for about 5 more minutes.
  2. Add in crushed tomatoes, broth, coconut cream, and salt and pepper to taste. Combine all the ingredients and reduce heat to low/medium. Simmer for about 30 minutes.
  3. While soup is simmering, cut the bread slices into cubes and place in a large bowl. Drizzle with olive oil, grated, parmesan, garlic powder, and salt & pepper. Mix together until all bread pieces are covered.
  4. Place the bread pieces on a baking tray with parchment paper. Bake for about 8-10 minutes depending on the desired level of crispyness.
  5. Blend the soup using an immersion blender or transfer to a blender. Serve with croutons on top.

Thank you to Alvarado Street for sponsoring this post.

Jasmine ComerComment