Creamy Tomato Basil Soup

The first time I made this soup, it was a rainy Tuesday and I had nothing but cans of tomatoes and a wilting basil plant on my windowsill. Something about the way the cream swirls into that bright red tomato base makes it feel like a warm hug. Now it is the soup I make when friends need comforting, or when I just need something that feels like home.

Last winter my neighbor stopped by while I had a pot bubbling away. She ended up staying for hours, just dipping croutons and talking about how food always tastes better when someone else makes it for you.

Ingredients

• 2 tablespoons olive oil: Use a good quality one here since it builds the flavor foundation
• 1 medium yellow onion: Finely chopped so it melts into the soup
• 2 cloves garlic: Freshly minced adds the best aromatic punch
• 2 cans whole peeled tomatoes: Breaking them up yourself gives you control over the texture
• 2 tablespoons tomato paste: This little tube concentrates all that tomato sweetness
• 500 ml vegetable broth: Homemade or store-bought both work beautifully
• 1 teaspoon sugar: Just enough to balance the acidity of the tomatoes
• 1 teaspoon salt: Adjust to your taste preferences
• 1/2 teaspoon black pepper: Freshly ground makes all the difference
• 1/2 teaspoon dried oregano: Adds that classic Italian background note
• 1/2 cup heavy cream: Room temperature blends in more smoothly
• Fresh basil leaves: One large handful plus extra for garnish
• 2 cups day-old bread: Cut into 1.5 cm cubes for perfect croutons
• 2 tablespoons olive oil: For coating the bread cubes
• 1/4 teaspoon salt: For seasoning the croutons
• 1/4 teaspoon garlic powder: Optional but adds lovely depth

Instructions

Get the croutons going first:

Preheat your oven to 190°C (375°F). Toss the bread cubes with olive oil, salt, and garlic powder if you are using it. Spread them on a baking sheet and bake for 10 to 12 minutes, stirring once halfway through, until golden and crisp. Set them aside.

Start your soup base:

Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until it is soft and translucent. Add the garlic and cook for just 1 minute, stirring often so it does not burn.

Build the tomato flavor:

Stir in the tomato paste and let it cook for 1 minute to deepen its flavor. Add the canned tomatoes with all their juice, breaking them up with your spoon. Pour in the vegetable broth and add the sugar, salt, pepper, and oregano.

Let it simmer together:

Bring everything to a gentle simmer then let it cook uncovered for 20 minutes. Stir occasionally and watch how the flavors meld together beautifully.

Blend until silky smooth:

Add the fresh basil leaves and use an immersion blender to puree until completely smooth. You can also do this in batches in a standard blender, just be careful with hot liquid.

Add the cream and serve:

Stir in the heavy cream and heat gently until warmed through. Taste and adjust the seasoning if needed. Ladle into bowls, garnish with extra basil leaves, and scatter those golden croutons on top.

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This recipe has become my go-to when someone needs feeding but I want it to feel special. There is something about the contrast between that silky soup and the crunch of croutons that makes people slow down and really enjoy it.

Making It Your Own

Sometimes I swap the cream for coconut milk when I want something dairy-free. It adds a subtle sweetness that works surprisingly well with tomatoes.

Perfect Pairings

A grilled cheese sandwich cut into strips for dipping is basically mandatory. Or just some good crusty bread for sopping up every last drop.

Make Ahead Magic

This soup actually tastes better the next day, which means it is perfect for meal prep or dinner parties. The croutons though, those are best made fresh.

• Store soup in the fridge for up to 4 days
• Keep croutons in an airtight container to maintain crunch
• Reheat gently over low heat to prevent separation

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There is nothing quite like leaning over a steaming bowl of this soup, especially when someone you love is sitting across from you doing the same thing.

Recipe Q&A

→ How do you make the croutons crispy?

Toss cubed bread with olive oil, salt, and optional garlic powder, then bake at 190°C (375°F) for 10–12 minutes until golden and crisp, stirring once during baking.

→ Can I substitute heavy cream for a dairy-free option?

Yes, coconut cream or another plant-based alternative works well to maintain creaminess without dairy.

→ What is the best way to blend the soup smooth?

Use an immersion blender directly in the pot or blend in batches using a countertop blender, then return the soup to the pot for finishing.

→ How can I add a subtle heat to the soup?

A pinch of chili flakes stirred in during simmering adds gentle warmth without overpowering the flavors.

→ What dishes pair well with this soup?

A crisp Pinot Grigio or a grilled cheese sandwich complements the rich tomato and basil flavors beautifully.