Creamy Tomato Basil Soup (Printable)
A velvety blend of tomato and basil enriched with cream, topped with golden croutons for a cozy meal.
# What You'll Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 cans (14 oz each) whole peeled tomatoes, with juice
05 - 2 tablespoons tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried oregano
11 - 1/2 cup heavy cream
12 - 1 large handful fresh basil leaves, plus extra for garnish
→ For the Croutons
13 - 2 cups day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon garlic powder (optional)
# How To Make It:
01 - Preheat oven to 375°F for the croutons.
02 - Toss bread cubes with olive oil, salt, and garlic powder (if using). Spread on a baking sheet and bake for 10–12 minutes, stirring once, until golden and crisp. Set aside.
03 - In a large saucepan, heat olive oil over medium heat. Add onion and sauté 5–6 minutes, until soft and translucent.
04 - Add garlic and cook for 1 minute, stirring often.
05 - Stir in tomato paste, cook for 1 minute, then add canned tomatoes (with juice), breaking them up with a spoon.
06 - Pour in vegetable broth, add sugar, salt, pepper, and oregano. Bring to a simmer.
07 - Simmer uncovered for 20 minutes, stirring occasionally.
08 - Add fresh basil leaves and blend the soup until smooth using an immersion blender (or in batches in a blender; return to pot).
09 - Stir in heavy cream and heat gently until warmed through. Taste and adjust seasoning.
10 - Ladle soup into bowls, garnish with extra basil leaves, and scatter croutons on top. Serve immediately.
# Expert Suggestions:
01 -
- It comes together faster than you expect, delivering restaurant quality comfort with pantry staples you probably already have
- The way the cream swirls into the tomato base creates these gorgeous ribbons that make every bowl feel like something special
02 -
- Hot soup in a sealed blender is a dangerous situation, either remove the center cap and cover with a towel or just use an immersion blender
- The soup keeps thickening as it sits, so if you are making it ahead, thin it with a splash of broth when you reheat
03 -
- If the tomatoes taste overly acidic, add the sugar gradually and taste after each addition
- Blend the basil into the soup rather than leaving it in chunks for a more integrated flavor