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This is a simple but excellent soup for tomato lovers as it has great tomato flavor. Better than any canned soup, it derives its punch from the fire roasted tomatoes, onion and chile flakes. Basil doesn't hurt either!
Fiery Tomato Soup with Croutons
1 large can Muir Glen Fireroasted organic crushed tomatoes

3/4 can water more or less

1 bouillon cube, vegetable or meat

1 large red onion, diced

1 - 2 tablespoons butter or half olive oil

1 clove garlic, minced

1 1/2 teaspoons dried basil

1/2 teaspoon dried red chile flakes, or to taste

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 loaf french or other good hearty bread, cubed

1 - 2 tablespoons olive oil

1/2 teaspoon oregano

salt and pepper
Melt butter in 2 qt. sauce pan and add onion. Sauté, stirring frequently, until soft and carmelly, on low heat for about 10 minutes. Add garlic and cook half a minute more.
To the onions add tomatoes, water, bouillon cube, basil, salt and pepper. Stir on medium heat until soup almost comes to a boil. Reduce to low and cook for about 10 to 15 minutes to blend flavors.
Note: Broth can be substituted for water/bouillon, but water alone makes a great flavored soup. It can be thinned with a bit more water if desired. This recipe is better without the addition of milk or cream which changes the flavor and texture.
Meanwhile, place 1 T. olive oil on a cookie sheet and spread out bread cubes, distributing oil on all sides of cubes. You may want a bit more oil. Sprinkle with dried oregano, salt and pepper. Toast in oven a few minutes until crispy and golden.
Ladle soup into bowls, tossing a couple croutons on top, serving the rest on the side.

Servings: 4

Nutritional information per serving

No nutrition information available

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