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Tomato Soup With Butterfly Croutons

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Classic homemade tomato soup with butterfly croutons is the perfect meal on a chilly day. The croutons can easily become any shape your kids want as they’re made using a mini cookie cutter. See just how easy this recipe is to make for your family below.

Classic homemade tomato soup with butterfly croutons in white bowls

Homemade Tomato Soup with Butterfly Croutons

Tomato soup is a classic tradition that we all know and love. This recipe doesn’t disappoint because it gives that classic flavor but adds extra nutrition with a secret ingredient I’ll talk more about below.

I LOVE pureed soups because they’re easy to make and can be batch prepped for a weeks worth of lunches. If you like tomato soup as much as I do then you might also want to try my tomato carrot pureed soup recipe.

tomato soup in a large blue dutch oven pot

Tomato Soup Secret Ingredient:

This recipe uses cannellini beans to thicken up the soup! These are great for the classic tomato soup because they won’t add any extra flavor, but they will add protein to the recipe! Cannellini beans can also commonly be referred to as white kidney beans if you’re looking for them at the grocery store.

Pro tip: whenever you’re creating pureed soup recipes, sprinkle in a few varieties of beans for added protein. Chickpeas, lentils, cannellini beans all work great for this without disturbing the original flavor too much. Protein should be a part of every meal because it provides your family with longer lasting energy throughout the day.

steps to cooking the tomato soup in dutch oven and then pureeing in blender

Using a Blender To Make Pureed Soups

Making pureed soup can be done a few different ways:

Using a blender: I tend to use this method the most. Use a ladle to pour small batches of the soup into a blender. Because the soup is HOT, air will want to release which can sometimes make the soup want to spurt out the top. To avoid this, remove the center from the lid if you have that option. Also, start blending on the lowest setting possible, then slowly increase the setting to high as you go.

Using a food processor: If you don’t have a blender but have a food processor, you can use it to make soups. You will want to start with smaller batches of the soup and start on the lowest setting, then increase to a higher setting as you go.

Using an immersion blender: An immersion blender can save the headache of transferring the soup in batches. Just place the immersion blender inside the soup pot and it will blend the ingredients easily for you. No extra mess or dishes to clean up!

butterfly shapes cut out of toast with a mini cookie cutter

How To Make Butterfly Croutons

These are super easy to make. All you need is a small butterfly cookie cutter, some bread and some butter. If you have a toaster, you can add the bread and cook until crispy. Alternatively, you can bake the bread on a baking sheet in the oven until crispy. Spread butter on the toast. Then place the cookie cutter over top and press down with the palm of your hand to create shapes.

classic homemade tomato soup recipe with butterfly croutons in a bowl with a spoon

More Soup Recipes

classic homemade tomato soup in a white bowl on a beige napkin

Tomato Soup with Butterfly Croutons

Classic homemade tomato soup with butterfly croutons is the perfect meal on a chilly day. The croutons can easily become any shape your kids want as they’re made using a mini cookie cutter.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 179kcal

Ingredients

Tomato Soup:

  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 1 cup cannellini beans (white kidney beans)
  • 1 28 oz canned whole plum tomatoes, with liquid
  • 2 Tbsp tomato paste
  • 1 1/2 cups vegetable broth
  • 1/2 tsp sea salt

Butterfly Croutons:

  • 2 slices whole grain bread
  • 1 Tbsp butter

Instructions

Tomato Soup:

  • Add butter and chopped onion to a large pot over medium high heat. Cook the onion until it becomes translucent.
  • Add in canned tomatoes, cannellini beans, tomato paste, vegetable stock and sea salt to the pot. Bring to a boil, then let simmer for 10 minutes.
  • Using a ladle, scoop 1/4 of mixture into a blender and blend on low, then increase speed until smooth and pureed. Careful removing the lid as heat will want to escape. Pour the soup into a bowl. Repeat the process until all soup is pureed.

Butterfly Croutons:

  • Add bread to the toaster and cook until crisp. Spread butter on toast. Place cookie cutter on top of toast and press down with palm of hand until it pushes through. Serve on top of soup.

Notes

  • You can use any type of cookie-cutter shape you’d like to make the croutons. 
  • If you don’t have a toaster, croutons can also be baked in the oven at 350°F for 10 mins to toast. 

Nutrition

Serving: 4gCalories: 179kcalCarbohydrates: 15gProtein: 4gFat: 12gCholesterol: 31mgSodium: 718mgPotassium: 333mgFiber: 3gSugar: 3gVitamin C: 4mgCalcium: 50mgIron: 2mg

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