Classic homemade tomato soup with butterfly croutons is the perfect meal on a chilly day. The croutons can easily become any shape your kids want as they’re made using a mini cookie cutter.
Add butter and chopped onion to a large pot over medium high heat. Cook the onion until it becomes translucent.
Add in canned tomatoes, cannellini beans, tomato paste, vegetable stock and sea salt to the pot. Bring to a boil, then let simmer for 10 minutes.
Using a ladle, scoop 1/4 of mixture into a blender and blend on low, then increase speed until smooth and pureed. Careful removing the lid as heat will want to escape. Pour the soup into a bowl. Repeat the process until all soup is pureed.
Butterfly Croutons:
Add bread to the toaster and cook until crisp. Spread butter on toast. Place cookie cutter on top of toast and press down with palm of hand until it pushes through. Serve on top of soup.
Recipe Notes:
You can use any type of cookie-cutter shape you'd like to make the croutons.
If you don't have a toaster, croutons can also be baked in the oven at 350°F for 10 mins to toast.