Creamy Tomato Basil Soup (Printer View)

Smooth tomato blend with fresh basil and crisp sourdough dippers for a warm, comforting dish.

# What you'll need:

→ 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

# Method:

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 if 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 for dipping.
10 - Ladle hot soup into bowls, garnish with extra basil, and serve with sourdough dippers on the side.

# Expert Advice:

01 -
  • Ready in 50 minutes: With just 15 minutes of prep and 35 minutes of cooking, this hearty soup is weeknight-friendly.
  • Velvety smooth texture: Blending the soup with an immersion blender creates a perfectly creamy consistency every time.
  • Irresistible sourdough dippers: Buttery, garlic-rubbed sourdough strips take this soup from simple to spectacular.
  • Vegetarian and easily adaptable: Simple swaps make it vegan-friendly without sacrificing flavor.
  • Made with pantry staples: A can of crushed tomatoes, vegetable broth, and a handful of fresh ingredients are all you need.
02 -
  • Build flavor in layers: Don't rush the onion and garlic sauté—those first few minutes of cooking are the foundation of the soup's depth.
  • Add cream off the heat: Removing the pot from the burner before stirring in the heavy cream prevents it from curdling.
  • Blend in batches if needed: If using a countertop blender, fill it only halfway with hot soup and vent the lid to allow steam to escape safely.
  • Garlic-rub while warm: Rub the sourdough dippers with the cut garlic clove immediately after grilling, while the bread is still hot, for maximum flavor absorption.
  • Adjust seasoning last: Always taste and adjust salt, pepper, and sugar after blending, as the final texture can change the perceived balance of flavors.
  • Make ahead: The soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop. Prepare the dippers fresh for best results.
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