Creamy Tomato Basil Soup (Printable)

Velvety tomato and basil blend, enriched with cream and topped with crispy golden croutons.

# What You'll 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 fresh basil leaves, packed and 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 Make It:

01 - Set the oven to 350°F to prepare for baking the croutons.
02 - Warm 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Incorporate minced garlic and cook for 1 additional minute.
03 - Add canned tomatoes with their juice, breaking them apart with a spoon. Pour in vegetable broth and stir in sugar, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
04 - Combine bread cubes with 2 tablespoons olive oil, garlic powder, and salt. Spread evenly on a baking tray and bake for 10–15 minutes, turning once midway, until golden and crisp. Set aside.
05 - Remove soup from heat, add torn basil leaves, then puree with an immersion blender or in batches in a countertop blender until smooth.
06 - Stir in heavy cream and return soup to low heat to warm gently without boiling. Adjust seasoning if needed.
07 - Ladle soup into bowls. Top with homemade croutons and optionally drizzle extra cream or olive oil. Garnish with additional basil leaves.

# Tips from dashanddishes:

01 -
  • It tastes like something that simmered all day, but you'll be done in under an hour.
  • The croutons soak up just enough soup to stay crisp on top and soft underneath.
  • It's the kind of meal that makes people lean back in their chairs and sigh.
02 -
  • Blend the soup in batches if you're using a countertop blender, and leave the lid slightly cracked with a towel over it so the steam doesn't blow it off.
  • Don't add the cream until after you blend, or it can curdle from the heat and movement.
  • Stir the croutons halfway through baking or the bottoms will burn before the tops get crispy.
03 -
  • Use San Marzano tomatoes if you can find them, they're sweeter and less acidic than most canned varieties.
  • Let the soup cool for a few minutes before blending so it doesn't splatter everywhere and burn you.
  • Make a double batch and freeze half, it thaws perfectly and tastes just as good weeks later.

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