Creamy Tomato Basil Soup (Printable)

Velvety tomato soup enriched with fresh basil and cream, garnished with crisp 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 extra for garnish
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper to taste

→ Croutons

12 - 2 cups day-old bread, cut into ½-inch cubes
13 - 2 tablespoons olive oil
14 - 1 garlic clove, halved

# How to Make It:

01 - Preheat the oven to 350°F for preparing the croutons.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped tomatoes and sugar. Cook for 8-10 minutes, stirring occasionally, until tomatoes begin to break down.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Toss bread cubes with 2 tablespoons olive oil and rub with cut side of garlic. Spread on baking sheet and bake for 10-12 minutes, tossing once, until golden and crisp.
07 - Remove soup from heat. Add basil leaves. Blend using immersion blender or in batches in countertop blender until completely smooth.
08 - Stir in heavy cream. Season with salt and pepper to taste. Gently reheat if needed.
09 - Ladle soup into bowls. Top each serving with handful of croutons and extra basil leaves.

# Expert Suggestions:

01 -
  • The cream transforms it from simple tomato soup into something restaurant worthy and luxurious
  • Homemade croutons are the difference between good soup and the kind you remember forever
02 -
  • Blending hot soup can be dangerous if you use a regular blender, so either let it cool slightly or use an immersion blender
  • The cream can curdle if the soup is boiling hot when you add it, so remove it from the heat first
03 -
  • Roasting the tomatoes first at 200°C for 20 minutes adds an incredible depth of flavor
  • A pinch of red pepper flakes in the oil while sautéing the vegetables adds gentle warmth

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