Creamy Tomato Basil Soup (Printable version)

Velvety tomato and basil blend with aromatic garlic croutons for a comforting, flavorful dish.

# Ingredient list:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced

→ Soup Liquid and Seasonings

04 - 28 oz canned whole peeled tomatoes with juices
05 - 2 cups vegetable broth
06 - 1/2 cup heavy cream
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

→ Fresh Herbs

10 - 1 large bunch fresh basil leaves (about 1 oz), plus extra for garnish

→ Garlic Croutons

11 - 4 slices day-old bread, cut into cubes
12 - 2 tablespoons olive oil
13 - 2 garlic cloves, finely minced
14 - Pinch of salt

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add canned tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
03 - Add basil leaves and simmer for 2 more minutes to infuse the flavor.
04 - Remove from heat. Use an immersion blender or transfer to a blender in batches to purée the soup until smooth and creamy.
05 - Stir in heavy cream. Adjust seasoning to taste. Keep warm over low heat.
06 - Preheat oven to 375°F. Toss bread cubes with olive oil, minced garlic, and a pinch of salt. Spread on a baking tray and bake for 8-10 minutes, turning once, until golden and crisp.
07 - Ladle soup into bowls, garnish with extra basil, and top with garlic croutons. Serve immediately.

# Expert Tips:

01 -
  • The secret is letting the tomatoes simmer long enough to develop that deep, concentrated flavor that restaurant soups always seem to have
  • Fresh basil added at the end makes all the difference between an ordinary soup and something that feels like it came from a Italian kitchen
  • Those homemade garlic croutons transform the whole bowl into something you will actually crave
02 -
  • Never purée hot soup in a regular blender without venting it or the pressure can blow the lid off and make a massive mess
  • The sugar might seem strange but it really does balance the natural acidity of canned tomatoes without making the soup sweet
  • Day old bread is crucial for croutons, fresh bread will steam and stay soft inside instead of becoming properly crisp
03 -
  • Use San Marzano canned tomatoes if you can find them, they make a noticeable difference in the final flavor
  • Let the soup cool slightly before adding the cream to prevent it from separating

Go back