I was recently given the opportunity to sample and review Olivia's Croutons. But I didn't want to just use them as toppers on a salad. I envisioned them floating in a bowl of creamy tomato soup nestled cozily with a dollop of pesto and fresh Parm shavings. Folks, I made it happen and it was everything I thought it could be.
I don't make soup very often because Mr. H claims he doesn't like it. I threatened to make this for a few days and every time I brought it up he'd snarl at me. But faced with a big hearty bowl of soup, he'll eat it, happily. Cause he ain't gonna get nothing' else. ha ha! Truthfully though, he liked this soup- we all did. I took this soup and all the fixin's over to my in-laws' house and my father-in-law went back for seconds! The Olivia's Crouton floaters were a hit and added a nice balance of textures to this creamy soup.
This soup was thick and creamy, a bit garlicky and had great tomato flavor. It was simple and satisfying and so were these croutons. I was sent 2 different flavors- Parmesan Pepper and Butter & Garlic, their two most popular flavors. What I liked about these croutons is that they actually tasted like bread and olive oil and seasonings. They aren't doctored up with anything artificial and don't contain any preservatives. They also received awards for winning taste 2 years in a row. This is no ordinary crouton people.
Olivia's Croutons were originally made at home in their kitchen in Vermont. As the popularity of their croutons increased and their business grew, they were forced to find a larger commercial space to produce their products. That eventually led them to the big beautiful historic barn where they set up kitchen and the house in which they call home. All this on 50 acres of land--I think I'm in love! Did I mention that on this land they also grow their own wheat for their croutons? Yeah you read that right, THEY GROW THEIR OWN WHEAT! So not only are the croutons essentially homemade, but they're home grown! Isn't that impressive?!
If you happen to make this soup I suggest you top them with Olivia's Croutons. If soup is not your thing, toss them into your salad or make one the recipes found on Olivia's Croutons website. Either way, I hope you'll give Olivia's Croutons a try and taste a little bit of "wholesome, all natural, uncomplicated" taste. Place your Order Here.
Creamy Tomato Basil Soup from Monica H
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced or sliced
- 2- 28 oz. cans diced tomatoes, drained (reserve the liquid)
- 1 Tbsp. basil puree or fresh basil, chopped
- 1/2 tsp. dried thyme
- 2 cups chicken broth
- 1 cup reserved tomato liquid (from the cans)
- 1 cup heavy cream
- salt and pepper
- Olivia's Croutons
- basil pesto
- fresh Parmesan cheese
In a large pot over medium high heat, warm the olive oil. Add the chopped onion to the pan and cook til translucent, about 5 minutes. Add the garlic and stir. Cook for another minute til fragrant. Add the drained diced tomatoes, basil and thyme and cook, uncovered, for another 10 minutes until the flavors meld together.
Add the reserved tomato liquid and chicken broth. Stir and lower the heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally.
Season with salt and pepper to taste. In small batches, puree the chunky soup in a blender or use an immersion blender til the desired consistency is achieved. Stir in heavy cream til well incorporated. Re-season with salt and pepper if necessary.
Garnish with basil pesto, Parmesan shavings or Olivia's Croutons if desired.
Thank you Francie for giving me the opportunity to try Olivia's Croutons!