Sugar-Free Creamy Tomato Basil Soup with Garlic Croutons
Warm your soul with this velvety Sugar-Free Creamy Tomato Basil Soup with Garlic Croutons—an elegant yet effortless recipe that combines wholesome ingredients and rich, comforting flavors. Featuring a medley of sautéed vegetables, sweet and tangy whole tomatoes, and fragrant fresh basil, this soup is blended to perfection for a smooth, creamy texture without added sugar. A swirl of heavy cream enhances the decadence, while golden, crispy garlic croutons baked with Italian herbs provide the perfect crunchy complement. Ready in just an hour, this dish makes an ideal lunch or light dinner, serving up a nourishing and satisfying bowl of goodness. Perfect for tomato soup enthusiasts craving a healthier twist, this recipe is sure to become a cozy, go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 28 ounces Canned whole tomatoes
- 2 cups Vegetable broth
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Bread slices, cubed
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried Italian herbs
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
Pour in the canned whole tomatoes (including juices) and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Stir in the fresh basil leaves, reserving a few for garnish, and use an immersion blender to puree the soup until it's smooth and creamy in texture.
Add the heavy cream to the soup and stir well to combine. Season with salt and black pepper to taste.
Simmer the soup on low for an additional 5 minutes, stirring occasionally.
While the soup is simmering, preheat your oven to 375°F (190°C) for the garlic croutons.
Toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and dried Italian herbs.
Spread the bread cubes on a baking sheet in a single layer and bake for 10-12 minutes or until golden brown and crispy, tossing halfway through for even cooking.
Ladle the hot soup into bowls and top with a handful of garlic croutons.
Garnish with the reserved fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 42.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3364 mg | 72% | |
*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.
