Creamy Tomato Basil Soup (Printable Format)

Velvety tomato and basil blend topped with golden croutons, perfect for any season and easy to prepare.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 ounces canned whole tomatoes
05 - 1 carrot, peeled and diced
06 - 1 celery stalk, diced

→ Liquids

07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream

→ Herbs & Seasonings

09 - 1/2 cup packed fresh basil leaves, torn
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste

→ Croutons

12 - 2 cups day-old baguette or rustic bread, cut into 1/2 inch cubes
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon garlic powder
15 - Pinch of salt

# How-To Steps:

01 - Preheat the oven to 350°F for the croutons.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Cook for 5 to 7 minutes until softened. Add minced garlic and sauté for 1 minute.
03 - Stir in canned tomatoes with their juice, breaking them up with a spoon. Add vegetable broth, sugar, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
04 - Meanwhile, toss bread cubes with 2 tablespoons olive oil, garlic powder, and a pinch of salt. Spread evenly on a baking tray and bake for 10 to 15 minutes, turning once, until golden and crisp. Set aside.
05 - Remove pot from heat. Add torn basil leaves. Blend soup using an immersion blender or in batches with a countertop blender until completely smooth.
06 - Stir in heavy cream and return pot to low heat. Warm gently without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and top with homemade croutons. Optionally drizzle extra cream or olive oil and garnish with additional basil leaves.

# Expert Suggestions:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour.
  • The croutons add just enough crunch to make every spoonful feel complete.
  • You can swap the cream for something plant-based and it still feels indulgent.
02 -
  • Don't let the garlic cook for more than a minute or it will taste sharp and ruin the sweetness you just built.
  • Blend the soup while it's still hot, it purees smoother and the basil releases more flavor that way.
  • Add the cream off the heat or on very low, boiling it can make the soup look curdled even though it still tastes fine.
03 -
  • Taste the soup before adding the cream so you can adjust the seasoning while the flavors are still bold.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches, hot liquid can expand and make a mess.
  • Use the best canned tomatoes you can find, it's the backbone of the soup and you'll taste the difference.

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