Ingredients
Croutons:
3 cups cubed french baguette pieces
2 Tablespoon olive oil
½ teaspoon seas salt
1 teaspoon garlic powder
Soup:
2 ½ Tablespoons extra virgin olive oil
¼ cup white or yellow onion chopped
1 clove garlic peeled and minced
14.5 ounces can diced tomatoes with garlic basil and oregano
¾ cup chicken broth
1 teaspoon brown sugar
Fresh black pepper for garnish
Instructions
Croutons:
With a chef’s knife, slice the bread into ½ inch cubes.
Place into a bowl. Drizzle with olive oil, salt and garlic powder. Toss with a spoon to evenly coat.
Pour our coated bread cubes into a single layer onto a baking sheet. Bake at 350 degrees fahrenheit for about 15 minutes or until slightly golden.
Stir one halfway through baking time to ensure even baking. Serve it on your favorite soup or salad.
Soup:
In a medium saucepan, add the olive oil and heat over medium heat for roughly 1 minute. Add the chopped onion and garlic. Cook for about three minutes, stirring with a wooden spoon until softened.
Open the diced tomato can and gently pour it into the saucepan. Stir to combine.
Stir in the chicken broth and brown sugar. Increase the heat to medium-high and bring to a low boil. Stir and cover. Reduce the heat to medium and simmer for about 5 minutes.
Remove from heat and let cool for 5 minutes. Using an immersion blender or pour carefully into a stand blender, blend 1-2 minutes or until soup is smooth.
Divide among two bowls and top with croutons and fresh black pepper.
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