Creamy Tomato Basil Soup (Printable)

Velvety tomato soup with fresh basil and crunchy garlic croutons for a cozy meal.

# What You'll Need:

→ Soup Base

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

→ 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. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add canned tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
03 - Add basil leaves and simmer for 2 more minutes to infuse the flavor.
04 - Remove from heat. Use an immersion blender or transfer to a blender in batches to purée the soup until smooth and creamy.
05 - Stir in heavy cream. Adjust seasoning to taste. Keep warm over low heat.
06 - Preheat oven to 375°F. Toss bread cubes with olive oil, minced garlic, and a pinch of salt. Spread on a baking tray and bake for 8–10 minutes, turning once, until golden and crisp.
07 - Ladle soup into bowls, garnish with extra basil, and top with garlic croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted garlic croutons transform this from simple soup into something restaurant-worthy
  • It comes together in under an hour but tastes like it simmered all day
  • The fresh basil adds this bright, aromatic finish that people will ask about
02 -
  • Blend hot soup carefully and never fill your blender more than halfway, or it can explode everywhere
  • Adding basil at the very end preserves its fresh flavor, whereas cooking it makes it taste more like dried herbs
  • The croutons can burn quickly so set a timer and check them after 6 minutes
03 -
  • If your soup seems too acidic after blending, add the cream first before adjusting with more sugar
  • Homemade croutons are infinitely better than store bought and take almost no effort

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