Creamy Tomato Basil Soup (Printable)

Velvety tomato basil blend paired with crispy sourdough dippers in a comforting dish.

# Components:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 1 (28-ounce) can 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the 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 if needed.
07 - Preheat a skillet or griddle over medium heat. Spread butter on both sides of each sourdough slice.
08 - Grill the bread slices for 2-3 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 for dipping.
10 - Ladle hot soup into bowls, garnish with extra basil, and serve with sourdough dippers on the side.

# Expert Advice:

01 -
  • The cream transforms canned tomatoes into something that tastes like you simmered sauce all morning, without the fuss.
  • Fresh basil stirred in at the end keeps its bright, almost grassy flavor instead of cooking away into nothing.
  • Buttered sourdough dippers give you an excuse to dunk bread into something warm and velvety, which is honestly the whole point of soup.
02 -
  • Don't blend the soup until it's completely off heat and cooled just slightly, or hot liquid will spatter and it's a mess nobody needs.
  • Fresh basil added at the end tastes infinitely better than basil that's been simmering—the heat will turn it dark and bitter if you're not careful.
  • Taste for salt after you add the cream, because cream masks salt in a way that tricks your mouth.
03 -
  • Make the soup ahead and reheat it gently; the flavors actually deepen overnight, and you'll only toast the bread when you're ready to eat.
  • If your soup breaks when you add the cream (it curdles and looks grainy), the heat was too high—keep the burner at medium or lower, and whisk the cream in slowly instead of dumping it all at once.
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