Home and Family 9039 Final Photo Assets
Cameron is adding a golden crunch to this cozy classic with curry croutons.
Tomato soup with Curry Croutons
Appetizer, Lunch, Dinner
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 cup diced onion
  • One 28-ounce can crushed Italian tomatoes
  • 1 cup water
  • 1 tablespoon kosher salt
  • 3 tablespoons sugar
  • ½ cup coconut milk


  • 3 cups day-old sourdough bread
  • 1/4 cup melted butter
  • 3 tablespoons curry powder
  • 1/4 tsp. salt
  • Black pepper, to taste

Tomato Soup with Curry Croutons - Home & Family


  1. Put the oil in a large saucepan over medium-high heat. When it glistens, add the garlic and ginger and saute until just translucent, 1-2 minutes. Add the onion and continue to cook until soft and translucent as well, another 5-6 minutes.
  2. Add the tomatoes, water, salt, and sugar to the pan. Reduce the heat to medium-low and simmer for 25 minutes; remove from the heat.
  3. Working in batches if necessary, puree the soup in a blender until it’s velvety smooth (you can also use an immersion blender right in the pan). Add the coconut milk and stir well to combine.


  1. Preheat the oven to 375º F.
  2. In a large bowl, combine the bread, butter, curry powder, salt, and pepper. Toss well to distribute the ingredients.
  3. Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for 15-20 minutes, or until slightly golden brown and crisp. Toss cubes once or twice throughout baking to expose all sides.

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