Ingredients

The following ingredients have 4 Servings
  • 1 stalk celery
  • 1 small carrot
  • 1 small red jalapeno
  • 1/2 small onion
  • 8 fresh tomatoes
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 cloves peeled garlic
  • 2 tablespoons butter
  • 3 tablespoons butter
  • 2 cups bread cubes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • olive oil
  • fresh parsley leaves
  • fresh oregano leaves
  • grated parmesan

Instruction

  • For the soup, put the celery, carrot, jalapeno, onion, and tomatoes into large chunks. Place them in a blender with the garlic cloves, salt, and sugar. Puree the mixture until very smooth, then transfer to a soup pot. Turn the heat to medium and bring the soup to a boil, stirring every few minutes to prevent the soup from sticking. Simmer the soup for 20-30 minutes, uncovered, until you're ready to eat. Right before serving, taste and add more salt or pepper to your preference. Swirl the butter into the soup.
  • For the croutons, melt the butter in a large skillet over medium heat. When the butter melts, add the bread cubes, garlic powder, and salt. Toss the bread cubes in the butter and seasonings and cook for 7 minutes, stirring and tossing around in the skillet, until browned on all sides.
  • When the soup and the croutons are done, serve with any toppings that you'd like. Or grilled cheese!