Creamy Tomato Basil Soup (Printable View)

Velvety tomato and basil soup enhanced by crisp, golden garlic croutons.

# Ingredient List:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole peeled tomatoes
05 - 2 cups vegetable broth
06 - ½ cup heavy cream
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - 1 large bunch fresh basil leaves (about 1 oz), plus extra for garnish

→ For the 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

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 4-5 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add canned tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring mixture to a boil, stirring to incorporate.
04 - Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to develop flavors.
05 - Add fresh basil leaves and continue simmering for 2 additional minutes.
06 - Remove from heat. Use an immersion blender to purée until completely smooth and creamy, or transfer to standard blender in batches.
07 - Stir in heavy cream until fully incorporated. Adjust seasoning with additional salt and pepper if needed. Keep warm over low heat.
08 - Preheat oven to 375°F. Toss bread cubes with olive oil, minced garlic, and pinch of salt until evenly coated.
09 - Spread seasoned bread cubes on baking sheet in single layer. Bake for 8-10 minutes, turning once halfway, until golden brown and crisp.
10 - Ladle hot soup into bowls. Garnish with fresh basil leaves and top with warm garlic croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The cream makes it restaurant smooth without the restaurant price tag
  • Those garlic croutons transform it from soup to dinner
  • It tastes even better the next day, if it lasts that long
02 -
  • Hot soup expands like crazy in a blender, so never fill it more than halfway
  • Day-old bread is actually better than fresh because it soaks up the olive oil without turning mushy
  • The sugar isn't for sweetness, it balances the natural acidity in canned tomatoes
03 -
  • San Marzano tomatoes are worth the extra few dollars
  • Room temperature cream blends in more smoothly than cold cream

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