Creamy Tomato Basil Soup (Printable View)
Velvety tomato soup enriched with fresh basil and crunchy garlic croutons for perfect texture.
# Ingredient List:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 ounces 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 (approximately 120 grams)
14 - 2 tablespoons olive oil
15 - 2 garlic cloves, minced
16 - 1/4 teaspoon salt
# How to Make It:
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 to the pot. Sauté for 3 minutes until fragrant and vegetables begin to soften.
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 to 12 minutes, turning halfway, until golden and crisp.
05 - Remove soup from heat. Add basil leaves. Using an immersion blender or transferring to a countertop blender in batches, purée until completely smooth and creamy.
06 - Stir heavy cream into the puréed soup. Taste and adjust seasoning with additional salt or pepper if needed.
07 - Ladle hot soup into bowls. Top each serving with garlic croutons and garnish with a few fresh basil leaves if desired.
# Expert Suggestions:
01 -
- The cream transforms it from ordinary tomato soup into something silky and luxurious that feels like a warm hug
- Those homemade croutons are a total game changer and worth every minute of prep time
02 -
- Blending hot soup can be dangerous so always vent your blender or use an immersion blender to avoid explosions
- Adding the cream at the end prevents it from separating during the long simmer time
03 -
- Letting the soup rest for 5 minutes off heat before blending helps it cool slightly and blend more smoothly
- Room temperature cream won't cause hot soup to curdle the way cold dairy sometimes can