Creamy Tomato Basil Soup (Printable Version)

Velvety tomato soup infused with fresh basil, served with crispy sourdough dippers.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 28 ounces canned crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped

→ Sourdough Dippers

12 - 1 small sourdough loaf, cut into thick slices
13 - 2 tablespoons unsalted butter, softened
14 - 1 garlic clove, halved

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Stir in heavy cream and fresh basil.
06 - Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning as needed.
07 - Preheat a skillet or griddle over medium heat. Spread butter on both sides of each sourdough slice.
08 - Grill bread slices for 2 to 3 minutes per side until golden brown. While still warm, rub each slice lightly with the cut side of the garlic clove.
09 - Cut bread into strips suitable for dipping.
10 - Ladle hot soup into bowls, garnish with fresh basil, and serve with sourdough dippers on the side.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can make it on a random weeknight without overthinking.
  • The basil stays fresh and vibrant instead of getting cooked into submission, so you get that herbaceous punch right at the end.
  • Those buttery sourdough dippers turn an ordinary bowl of soup into something you actually look forward to eating.
02 -
  • Don't skip the blending step—a chunky tomato soup isn't the same thing, and this one needs that silky texture to shine.
  • Add the cream and basil after you remove the pot from heat, never before, or the basil turns gray and the cream can break if it gets too hot.
  • Taste before you serve because every can of tomatoes is slightly different in salt and acidity, and you might need another pinch of sugar or salt.
03 -
  • If your soup breaks or looks separated after adding cream, don't panic—pour it into a blender with an ice cube and blend again, and it usually comes back together.
  • The difference between good sourdough dippers and sad ones is using enough butter and not being afraid to let them get actually golden and crispy on both sides.
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