Creamy Tomato Basil Soup (Print Version)
Velvety tomato soup enriched with fresh basil and cream, garnished with crispy golden croutons.
# What You'll Need:
→ Vegetables
01 - 2.2 pounds ripe tomatoes, chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Liquids
06 - 3 cups vegetable broth
07 - ½ cup heavy cream
08 - 2 tablespoons olive oil
→ Herbs & Seasoning
09 - ½ cup packed fresh basil leaves, plus more for garnish
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
→ Croutons
12 - about 2 cups day-old bread, cut into ½ inch cubes
13 - 2 tablespoons olive oil
14 - 1 garlic clove, halved
# Steps:
01 - Preheat the oven to 350°F for the croutons.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the chopped tomatoes and sugar. Cook for 8–10 minutes, stirring occasionally, until tomatoes begin to break down.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Meanwhile, prepare the croutons: Toss bread cubes with 2 tablespoons olive oil and rub with the cut side of the garlic. Spread on a baking sheet and bake for 10–12 minutes, tossing once, until golden and crisp. Set aside.
07 - Remove the soup from heat. Add basil leaves. Blend the soup using an immersion blender or in batches in a blender until completely smooth.
08 - Stir in the heavy cream. Season with salt and pepper to taste. Gently reheat if needed.
09 - Ladle soup into bowls. Top each serving with a handful of croutons and a few extra basil leaves.
# Expert Tips:
01 -
- The velvety texture makes you feel like youre eating something from a fancy restaurant without the effort or price tag
- It comes together in under an hour but tastes like it simmered all day
- Those golden croutons turn a simple bowl of soup into something genuinely special
02 -
- Blending hot soup requires caution, always fill the blender only halfway and vent it periodically to avoid steam buildup
- The soup continues to thicken as it sits, so you may want to add a splash more broth when reheating leftovers
03 -
- Use an immersion blender directly in the pot to avoid transferring hot liquid and dirtying extra dishes
- Adding the cream last and gently reheating prevents it from separating or curdling