Creamy Tomato and Basil (Printable)

Velvety blend of tomatoes, basil, and cream with golden croutons for a comforting finish.

# Ingredient List:

→ Vegetables

01 - 2.2 pounds ripe tomatoes, chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Liquids

06 - 3 cups vegetable broth
07 - ½ cup heavy cream
08 - 2 tablespoons olive oil

→ Herbs & Seasoning

09 - ½ cup packed fresh basil leaves, plus extra for garnish
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper to taste

→ Croutons

12 - about 2 cups day-old bread, cut into ½ inch cubes
13 - 2 tablespoons olive oil
14 - 1 garlic clove, halved

# Steps:

01 - Preheat the oven to 350°F for the croutons.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the chopped tomatoes and sugar. Cook for 8-10 minutes, stirring occasionally, until tomatoes begin to break down.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Meanwhile, prepare the croutons: Toss bread cubes with 2 tablespoons olive oil and rub with the cut side of the garlic. Spread on a baking sheet and bake for 10-12 minutes, tossing once, until golden and crisp. Set aside.
07 - Remove the soup from heat. Add basil leaves. Blend the soup using an immersion blender or in batches in a blender until completely smooth.
08 - Stir in the heavy cream. Season with salt and pepper to taste. Gently reheat if needed.
09 - Ladle soup into bowls. Top each serving with a handful of croutons and a few extra basil leaves.

# Expert Tips:

01 -
  • The silky texture comes from simple vegetables, no fancy techniques required
  • Fresh basil transforms ordinary tomato soup into something restaurant-worthy
  • Homemade croutons are worth every minute of effort
02 -
  • Blending hot soup requires caution, work in batches if using a regular blender and vent the steam
  • The soup continues thickening as it cools, so keep it slightly thinner than you think you want
  • Fresh basil loses flavor quickly if added too early, always put it in right before blending
03 -
  • Use an immersion blender directly in the pot to save on dishes and avoid transferring hot liquid
  • Let the soup cool slightly before blending if you're worried about splatters or steam burns

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