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recipe image Mushroom Bolognese

Creamy Tomato Soup with croutons

Creamy Tomato Soup with croutons

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  • Prep time15 minutes
  • Ready in40 minutes
  • Portions4
  • DifficultyEasy


  • 2 tablespoons Country Crock Plant Butter Tub with Olive Oil olive oil spread
  • 1 medium yellow onion, chopped
  • 2 tablespoons flour
  • 1 (28 oz) can whole peeled tomatoes in juice
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt free Italian seasoning
  • 1 cup Country Crock® Plant Cream
Plant Butter Croutons

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt the plant butter in a large pot over medium heat. Add the onions and cook for 5minutes, or until lightly browned. Add flour and cook, stirring constantly, for 1 to 2 minutes.
  2. Pour the tomatoes and vegetable stock into the pot. Then add tomato paste, salt, sugar, dried basil, crushed red pepper and Italian seasoning. Bring the soup to a boil, reduce heat, cover with a lid, and simmer for 15-20 minutes.
  3. Transfer the soup to a blender, and blend until smooth. Return soup to the pot and stir in the plant cream. Serve immediately with croutons.
Plant Butter Croutons
  1. Preheat the oven to 350ºF. Position an oven rack to the center position.
  2. Transfer the diced bread to a mixing bowl.
  3. In another bowl, whisk together the melted plant butter, and salt. Pour the mixture over the diced bread. Stir to coat the bread cubes with the melted Country Crock.
  4. Spread the bread cubes over a baking sheet. Bake the bread for 18 to 20 minutes, until the croutons are golden. Stir the cubes halfway through baking. Let the croutons cool to room temperature before adding to soup.

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