Spicy Tomato Soup with Whole Wheat Croutons

Easy homemade croutons do double duty in this spicy tomato soup: cooked directly into the bisque to help it thicken, and sprinkled atop each serving for a crunchy garnish. A simple base of canned tomatoes and tomato sauce is enhanced with marjoram, basil, thyme, and a handful of other aromatic herbs. Carrots and celery add extra substance to the soup so each serving packs in lots of fresh produce. Serve each bowl as is, or add a dollop of vegan sour cream and a sprig of fresh basil for a fancy garnish. After your first bite of this nourishing recipe, you’ll never go back to store-bought soup again!

For more amazing tomato recipes, check out these tasty ideas:


  • 2 slices whole wheat bread, cut into ½-inch cubes
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 6 cloves garlic, minced
  • 3 14.5-oz. cans diced tomatoes, undrained
  • 1 15-oz. can tomato sauce
  • 2 teaspoons Italian seasoning, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon crushed red pepper, or to taste
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon ground mace or ⅛ teaspoon ground nutmeg


  • For croutons, preheat oven to 350°F. Spread bread cubes in a single layer on a baking sheet. Bake 20 minutes or until browned. Let cool.
  • In a large pot combine onion, celery, carrots, garlic, and ¼ cup water. Cook over medium 10 minutes or until onion is tender and starting to brown, stirring occasionally and adding water, 1 to 2 tablespoons  at a time, as needed to prevent sticking. Stir in the remaining ingredients and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until vegetables are tender.
  • Stir in 1 cup of the croutons. Cook 10 minutes more or until soup thickens. Top servings with remaining croutons.

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Added kale and blended, had to cook a lot longer than time stated as carrots were not soft really tastey!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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