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Tomato Basil Soup with Croutons

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A creamy and flavorful tomato basil soup topped with crispy homemade croutons, perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • 4 slices of bread, cubed
  • 2 tablespoons butter (for croutons)
  • 1/2 teaspoon garlic powder (for croutons)
  • Salt to taste (for croutons)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  2. Add minced garlic and sauté for another minute.
  3. Pour in crushed tomatoes and vegetable broth. Stir in sugar, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let flavors meld.
  5. Remove from heat, add chopped basil, and blend the soup using an immersion blender until smooth. Alternatively, blend in batches using a regular blender.
  6. Stir in heavy cream and return to low heat for 5 minutes. Adjust seasoning if needed.
  7. Meanwhile, prepare croutons: Melt butter in a skillet over medium heat. Add bread cubes, garlic powder, and a pinch of salt. Cook until golden and crispy, about 5-7 minutes.
  8. Serve the soup hot, topped with croutons and a sprinkle of fresh basil if desired.

Notes

  • For a vegan version, use coconut cream instead of heavy cream and olive oil for croutons.
  • You can use canned diced tomatoes instead of crushed for a chunkier texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: tomato basil soup, vegetarian soup, homemade croutons, creamy tomato soup

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