Creamy Tomato Soup with Cayenne Croutons
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
- Preheat the oven to 375 degrees. Cut the bread into ½ inch squares and place them on a cookie sheet.
- 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.
- Heat up your soup and top with croutons, toasted pepitas, fresh thyme and parmesan cheese. Enjoy immediately!