Description
This creamy tomato basil soup is a comforting and flavorful dish, perfect for any season. Made with crushed tomatoes, fresh basil, and a touch of heavy cream, it’s blended to a smooth consistency and served with crispy, garlic-rubbed sourdough dippers. This recipe takes about 50 minutes from start to finish and yields four hearty servings.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
Sourdough Dippers
- 1 small sourdough loaf, cut into thick slices
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, halved
Instructions
- Prepare aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- Bloom garlic: Add minced garlic and cook for 1 minute until fragrant to release its flavor.
- Build soup base: Stir in crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring the mixture to a simmer.
- Develop flavors: Reduce heat and let the soup simmer uncovered for 20 minutes, stirring occasionally to deepen the flavors.
- Finish soup: Remove the pot from heat. Stir in the heavy cream and fresh chopped basil to add creaminess and freshness.
- Blend soup: Use an immersion blender to carefully blend the soup until it is smooth and creamy. Taste and adjust seasoning if needed.
- Prepare sourdough: Preheat a skillet or griddle over medium heat. Spread softened butter on both sides of each sourdough slice.
- Toast bread: Grill the bread slices for 2-3 minutes per side until golden brown and crispy. While still warm, rub each slice lightly with the cut side of the garlic clove to infuse garlic flavor.
- Cut dippers: Slice the toasted sourdough into strips suitable for dipping into the soup.
- Plate and serve: Ladle the hot creamy tomato basil soup into bowls, garnish with extra basil leaves if desired, and serve immediately with the sourdough dippers on the side for dipping enjoyment.
Notes
- The soup can be made dairy-free by substituting heavy cream with coconut cream or a plant-based alternative.
- For a spicier kick, add a pinch of red pepper flakes when simmering the soup.
- The soup stores well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Ensure the garlic rub on the bread is done just before serving to maintain the fresh garlic aroma.
- You can replace sourdough with any crusty bread you prefer for the dippers.
