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Easy Crumbl Cookie Recipe (Savory Tomato 'Cookie' Soup)

A surprisingly savory and comforting tomato soup, playfully named the 'Easy Crumbl Cookie Recipe' for its delightful, crumbly parmesan-herb croutons. This hearty soup offers warmth and a unique textural contrast, making it an unexpected favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Savory Soup Base
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 4 cloves Garlic minced
  • 2 cans Diced Tomatoes 28 oz each, undrained
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream or milk alternative for lighter option
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
For the 'Crumblies' (Savory Croutons)
  • 3 cups Stale Bread cubed (e.g., sourdough, baguette)
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley finely chopped
  • 2 tbsp Olive Oil
  • 1/2 tsp Garlic Powder

Equipment

  • Large Pot or Dutch Oven
  • Baking Sheet
  • Immersion Blender (or standard blender)
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Soup Base
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in the undrained diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
  4. Remove the pot from heat. Carefully use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth (return to pot after blending).
  5. Stir in the heavy cream and return the pot to low heat, stirring gently until heated through. Do not boil once cream is added.
Make the 'Crumblies' (Savory Croutons)
  1. While the soup simmers, preheat your oven to 375°F (190°C). Spread the cubed stale bread onto a large baking sheet.
  2. In a small bowl, whisk together 2 tablespoons of olive oil and garlic powder. Drizzle this mixture over the bread cubes, tossing to coat evenly.
  3. Sprinkle the grated Parmesan cheese and chopped fresh parsley over the bread cubes. Toss gently to combine.
  4. Bake for 10-15 minutes, or until the croutons are golden brown and crispy. Keep an eye on them to prevent burning. Let them cool slightly on the baking sheet.
Serve
  1. Ladle the warm 'Easy Crumbl Cookie Recipe' soup into bowls. Top generously with the savory Parmesan-herb 'crumblies' just before serving.

Notes

For an extra kick, add a pinch of red pepper flakes to the soup base. If you prefer a thinner soup, add a little more vegetable broth. These 'crumblies' are also great on salads or as a snack!