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Chunky Tomato Soup with Cheese Croutons
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4 from 1 vote

Chunky Tomato Soup

A creamy and flavorful tomato soup made from both crushed tomatoes and diced tomatoes.
Course Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 276kcal
Author Christin Mahrlig


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1/2 cup half-and-half
  • 1 (28-ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 1 (28-ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (14.5-ounce) can chicken broth
  • 1 small baguette
  • 4 tablespoons extra virgin olive oil
  • 3/4 cup shredded cheddar cheese


  • Heat oil over medium heat in a large saucepan. Add onion and garlic and cook until soft.
  • Sprinkle flour on top. Cook and stir for 1 minute.
  • Gradually stir in milk, and then both cans of tomatoes, basil, oregano, and chicken broth.
  • Bring just to a simmer and cook for 15 minutes, stirring frequently.
  • Preheat oven to 350 degrees.
  • Cut baguette into 1-inch pieces and toss with olive oil. Place on a baking sheet lined with parchment paper. Place in oven and bake until crispy. Sprinkle cheese on top and return pan to oven until cheese is melted.


Calories: 276kcal