Creamy Tomato Basil Soup (Printable version)
Velvety tomato and basil blend topped with golden, crisp garlic croutons for perfect texture and flavor.
# Ingredient list:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 28 oz canned whole tomatoes with juices
05 - 2 cups vegetable broth
06 - 1 medium carrot, peeled and diced
07 - 1 celery stalk, diced
08 - 1 teaspoon sugar
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 cup heavy cream
12 - 3/4 cup fresh basil leaves, chopped
→ Garlic Croutons
13 - 3 cups day-old baguette or rustic bread, cubed
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon salt
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
02 - Add garlic, carrot, and celery; sauté for 3 minutes until fragrant.
03 - Stir in tomatoes with juices, vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
04 - Preheat oven to 350°F. In a large bowl, toss bread cubes with olive oil, minced garlic, and salt until evenly coated. Spread on a baking sheet and bake for 10-12 minutes, turning halfway, until golden and crisp.
05 - Remove soup from heat. Add basil leaves. Using an immersion blender or countertop blender, purée until smooth and creamy.
06 - Stir in heavy cream. Taste and adjust seasoning with additional salt or pepper if needed.
07 - Ladle soup into bowls. Top each serving with garlic croutons and fresh basil leaves if desired.
# Expert Tips:
01 -
- It transforms simple pantry staples into something that feels like a cozy restaurant meal in under an hour
- The velvety texture and those golden garlic croutons make even the worst day feel manageable
02 -
- Adding the basil before blending is crucial—it infuses the entire soup with flavor instead of just sitting on top
- The croutons can burn quickly, so set a timer and check them at the 8 minute mark the first time you make this
03 -
- If the soup seems too thick after blending, add more broth a little at a time until it reaches your preferred consistency
- Make a double batch of the croutons—they store well in an airtight container and are perfect on salads later in the week