Creamy Tomato Basil Soup with Garlic Croutons
Indulge in the comforting, rich flavors of Creamy Tomato Basil Soup with Garlic Croutons—a perfect blend of velvety tomatoes, aromatic basil, and a touch of heavy cream for a luscious texture. This recipe transforms simple pantry staples like canned crushed tomatoes and vegetable broth into a gourmet delight, enhanced with sautéed onions, garlic, and fresh basil leaves. Topped with crispy, golden garlic croutons made from French baguette cubes and infused with Italian herbs and parmesan cheese, every spoonful is a harmonious mix of creamy soup and crunchy goodness. Perfect for a cozy weeknight dinner or elegant entertaining, this hearty dish is ready in under an hour and ideal for serving fresh with a sprinkle of parmesan and basil. Whether you're craving comfort food or looking to impress, this soup is a crowd-pleaser packed with flavor and irresistible charm.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 28 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 15 fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small French baguette
- 3 tablespoons olive oil
- 2 cloves, minced garlic
- 1 teaspoon dried Italian herbs
- 0.25 cup, grated parmesan cheese
- 0.25 teaspoon salt
Instructions
1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Stir in 3 cloves of minced garlic and cook for another 1 minute until fragrant.
3. Add the canned crushed tomatoes along with their juice, vegetable broth, and bring the mixture to a simmer. Let it cook for 20 minutes, stirring occasionally.
4. While the soup is simmering, prepare the croutons. Preheat the oven to 375°F (190°C).
5. Slice the French baguette into 1-inch cubes and place in a large bowl.
6. In a small bowl, mix 3 tablespoons of olive oil with 2 cloves of minced garlic and 1 teaspoon of dried Italian herbs. Pour this mixture over the bread cubes and toss well to coat evenly.
7. Spread the coated bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes until they are golden brown and crispy.
8. Remove croutons from the oven and sprinkle with 0.25 cup of grated parmesan cheese and a pinch of salt while still hot.
9. Blend the soup using an immersion blender until smooth. If using a countertop blender, work in batches and return the soup to the pot once blended.
10. Stir in the heavy cream, sugar, salt, and black pepper. Add the basil leaves and allow the soup to simmer for another 5 minutes.
11. Taste and adjust seasoning if necessary. Serve hot topped with the garlic croutons.
12. Garnish with additional basil leaves or a sprinkle of parmesan cheese if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
