Creamy Tomato Basil Soup (Print View)
Velvety tomato and basil blend with crunchy golden croutons for a comforting bowl.
# Ingredient List:
→ 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
# How to Make:
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 Advice:
01 -
- The cream makes it impossibly silky without masking that bright tomato flavor
- Homemade croutons transform it from soup dinner into something you would serve at a dinner party
02 -
- Hot soup expands in the blender, so either use an immersion blender or never fill more than halfway and leave that vent open
- The soup keeps getting better overnight, so making it ahead is actually doing yourself a favor
03 -
- Roast the tomatoes first at 200°C for 20 minutes if you have time and want deeper flavor
- A splash of balsamic vinegar right before serving brightens everything unexpectedly