Irish Soda Bread Croutons with Tomato Soup

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup Dairy-free milk
• 2 tablespoons Dairy-free butter
• 1 teaspoon Dried rosemary
• 4 cups Canned tomato soup

Instructions

1. 1Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt, stirring them together thoroughly.
2. 2Gradually add the 1 cup of dairy-free milk to the dry ingredients, mixing with a spoon until a shaggy dough forms. Lightly knead the dough in the bowl for about 1 minute until it comes together, then shape it into a round loaf.
3. 3Place the round loaf on a baking sheet. Using a sharp knife, score a cross about 1/2 inch deep into the top of the loaf. Bake for 25-30 minutes at 400°F (200°C), until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
4. 4Remove the baked soda bread from the oven and transfer it to a wire rack to cool completely for at least 30 minutes. This cooling time is essential for the bread to firm up, making it easier to cut. Once cooled, cut the entire loaf into 1/2-inch cubes.
5. 5In a small microwave-safe bowl, melt the 2 tablespoons of dairy-free butter for 20-30 seconds. In a large bowl, toss the 1/2-inch bread cubes with the melted 2 tablespoons of dairy-free butter and the 1 teaspoon of dried rosemary until all cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a clean baking sheet. Bake for 8-10 minutes at 400°F (200°C), stirring them halfway through, until the croutons are golden brown and crispy.
6. 6While the croutons are baking, pour the 4 cups of canned tomato soup into a medium saucepan. Heat the soup over medium heat for 5-7 minutes, stirring occasionally, until it is hot and simmering gently. Serve the warm tomato soup in bowls, topped with the crispy Irish Soda Bread croutons.

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