Spicy Tomato Soup with Herbed Croutons
Warm up with this quick, grown-up soup made with cherry tomatoes, quinoa, and herbes de Provence croutons—ready in 30 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Immersion blender
- Pastry brush
- Saucepan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 teaspoon crushed red pepper
- 4 cups cherry tomatoes
- ½ teaspoon salt
- 1 tablespoon fresh basil leaves, chopped
- 4 cups vegetable broth (see recipe on page 22)
- ½ cup quinoa, rinsed and drained
- 3–4 leaves lacinato kale or Swiss chard, deveined and cut into ½-inch ribbons
- 1 tablespoon herbes de Provence
- 1 teaspoon sea salt
- 1–2 tablespoons olive oil
- ½ loaf crusty bread cut into 1-inch slices
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