Creamy Tomato Basil Soup (Printable version)

Velvety tomato and basil soup topped with golden croutons and a swirl of cream.

# Ingredient list:

→ Soup Base

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

→ Tomato Mixture

04 - 2 cans (14 oz each) whole peeled tomatoes with juice
05 - 2 tablespoons tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried oregano

→ Finishing

11 - 1/2 cup heavy cream
12 - 1 large handful fresh basil leaves, plus extra for garnish

→ Croutons

13 - 2 cups day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon garlic powder (optional)

# Directions:

01 - Preheat oven to 375°F for baking the croutons.
02 - Toss bread cubes with olive oil, salt, and garlic powder. Spread evenly on a baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Set aside.
03 - In a large saucepan, heat olive oil over medium heat. Add onion and sauté for 5–6 minutes until soft and translucent.
04 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
05 - Add tomato paste and cook for 1 minute to develop flavor. Pour in canned tomatoes with their juice, breaking up tomatoes with a spoon.
06 - Pour in vegetable broth, then add sugar, salt, pepper, and oregano. Stir to combine and bring to a gentle simmer.
07 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
08 - Add fresh basil leaves. Purée the soup until completely smooth using an immersion blender, or blend in batches using a standard blender. Return to pot if blended separately.
09 - Stir heavy cream into the soup and heat gently until warmed through. Taste and adjust salt and pepper as needed.
10 - Ladle hot soup into bowls. Garnish with additional fresh basil leaves and scatter golden croutons on top. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The homemade croutons transform it into something truly special
02 -
  • Let the soup cool slightly before blending to avoid splashing hot liquid everywhere
  • The cream will curdle if you boil it after adding it
03 -
  • Use San Marzano tomatoes if you can find them, they are worth the extra cost
  • Adding a pinch of red pepper flakes gives it a lovely background warmth

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