Creamy Tomato Soup with Cayenne Croutons

Mountain White
Mountain White


For the Croutons: 

5 slices of Canyon Bakehouse Mountain White Bread

1 teaspoon of cayenne pepper

1 tablespoon of olive oil

1 teaspoon of salt

1 teaspoon of turmeric 

1 teaspoon of cumin 

For the Soup:

One container of pre-made gluten-free creamy tomato soup (we like Pacific)

Topping: toasted pepitas, fresh thyme, parmesan cheese 



  1. Preheat the oven to 375 degrees. Cut the bread into ½ inch squares and place them on a cookie sheet.
  2. In a bowl, mix the bread cubes with all the spices, olive oil and salt. Spread out on a cookie sheet. Bake for 15-20 minutes, or until golden in color. Remove from heat and let cool.
  3. Heat up your soup and top with croutons, toasted pepitas, fresh thyme and parmesan cheese. Enjoy immediately!