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Tomato Soup

Savory Italian Tomato Soup with Sourdough Croutons



2 Tbsp. Olive Oil

1 medium onion diced (1.5 cups)

4 cloves of garlic minced

1/4 tsp crushed red pepper flakes (optional)

1 28oz crushed tomatoes (I love the fire roasted)

1 6 oz can of tomato paste

3 cups of Chicken Broth

1 cup of white wine (optional but adds so much to the flavor omit and sub with more chicken broth or water)

1 Tbsp Basil chopped (fresh is best)

2 tsp dried oregano

1 tsp dried thyme

salt & pepper

1/4 cup sugar (I use unrefined)

1 package of sweet Italian sausage (casings removed or buy ground)

4 oz of fresh goat cheese (or cream cheese)


1 Tbsp. of olive oil

1 tsp garlic powder


3 cups of rough cut or torn pieces of artisan bread (sourdough boule, or Italian type loaf)


  1. Heat a large dutch-oven, skillet or instant pot over medium heat. Remove sausage from casings if you purchased that kind of sausage and brown until cooked thru; set aside.
  2. Add olive oil, onions, garlic, red pepper flakes and a pinch of salt, stir, and cook for about 8-10 minutes.
  3. Stir in canned tomatoes, cooked Italian sausage, basil, thyme, oregano, chicken broth and wine. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 30 minutes, uncovered. or on low for 4-6 hours in your instant pot (crockpot setting) or crock pot.
  4. While soup is simmering make croutons.
    1. Heat a large skillet over medium heat add 1 Tbsp. of olive oil, chopped bread, sprinkle with salt and garlic powder and stirring till browned slightly on all sides. About 3-5 minutes.
  5. Before serving add in the sugar and goat cheese to the soup; stirring until it is all melted in. 
  6. Serve with freshly grated Parmesan cheese and top with croutons. 
  • Prep Time: 10
  • Cook Time: 35
  • Category: Soup
  • Method: Stove or Crockpot/Instant Pot
  • Cuisine: Italian

Keywords: Soup, Tomato, Italian, Tomato Soup