Creamy Tomato Basil Soup with Garlic Croutons

Warm, comforting, and bursting with flavor, this Creamy Tomato Basil Soup with Garlic Croutons is the ultimate upgrade to a classic favorite. Made with rich crushed tomatoes, fragrant fresh basil, and a touch of heavy cream for velvety smoothness, this soup delivers a perfectly balanced blend of tangy and savory flavors. The homemade garlic croutons, tossed in olive oil, Italian herbs, and freshly grated Parmesan cheese, provide the ideal crunchy contrast, making each spoonful irresistible. Ready in under an hour, this easy recipe is a testament to simple ingredients yielding extraordinary results. Perfect for a cozy dinner or an elegant starter, this dish is sure to become a family favorite. Garnish with extra basil or Parmesan for the perfect finishing touch!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

2. Stir in 3 cloves of minced garlic and cook for another 1 minute until fragrant.

Step 3

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.

Step 4

4. While the soup is simmering, prepare the croutons. Preheat the oven to 375°F (190°C).

Step 5

5. Slice the French baguette into 1-inch cubes and place in a large bowl.

Step 6

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.

Step 7

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.

Step 8

8. Remove croutons from the oven and sprinkle with 0.25 cup of grated parmesan cheese and a pinch of salt while still hot.

Step 9

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.

Step 10

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.

Step 11

11. Taste and adjust seasoning if necessary. Serve hot topped with the garlic croutons.

Step 12

12. Garnish with additional basil leaves or a sprinkle of parmesan cheese if desired.

Nutrition Facts

Serving size	(2514.1g)

Amount per serving	% Daily Value*
Calories	2716.7

Total Fat 182.7g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 9.4g
Cholesterol 262.2mg	0%
Sodium 5997.7mg	0%
Total Carbohydrate 196.7g	0%
Dietary Fiber 48.7g	0%
Total Sugars 53.4g
Protein 64.1g	0%

Vitamin D 0IU	0%
Calcium 1543.2mg	0%
Iron 37.7mg	0%
Potassium 6367.9mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 9.5%

Carbs: 29.3%