Tomato-Orange Soup with Garlic Croutons

Simple tomato soup gets the luxury treatment with San Marzano tomatoes, a squeeze of citrus, a swirl of cream, and golden croutons floating on top. 

What You Get

Par-baked baguettes 

Garlic 

Chives 

Tomato-orange soup 

Crème fraîche 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Makes 3 servings

15 minutes active 

15 minutes total 

Step 1

Cut one of the baguettes into bite-size pieces, reserving the other for another use. Chop 2 or 3 cloves of garlic. Chop the chives.

Step 2

Place the baguette in a bowl, drizzle with ¼ cup olive oil, season with salt and pepper, and toss to coat. Warm a large frying pan over medium heat. Add the baguette and toast until golden, turning occasionally, 5 to 8 minutes. Add the garlic and toss until fragrant, 1 minute. 

Step 3

Meanwhile, in a saucepan over medium heat, bring the tomato-orange soup to a simmer to warm through, 5 minutes. 

Step 4

Ladle the tomato-orange soup into bowls, and swirl in a spoonful of crème fraîche. Top with the croutons and scatter with the chives. Grind with pepper and serve warm.