Creamy Tomato Basil Soup with Homemade Garlic Croutons
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Scale
Ingredients
For the soup:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 pounds ripe tomato, chopped
- 1 cup water
- 2/3 cup heavy cream plus extra for serving
- 1 tbsp honey
- ½ tsp dried basil
- ¼ tsp crushed red pepper
- ¼ tsp ground coriander
- fresh basil leaves, for serving
- salt and black pepper to taste
For the garlic croutons:
- ½ pound day-old rustic bread, crust removed and cubed
- 2 tbsp olive oil
- 2 garlic cloves, smashed
Instructions
- To make the garlic croutons, in a pan heat the olive oil over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the bread cubes and cook until golden.
- Remove from the heat and set aside.
- To make the soup, in a pot heat the butter and olive oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the tomato, water, dried basil, ground coriander, crushed red pepper and heavy cream and cover with a lid.
- Simmer for 30 minutes.
- Puree the soup using an immersion blender.
- Season with salt and black pepper to taste.
- Ladle the soup into serving bowls.
- Top with garlic croutons.
- Drizzle with extra heavy cream and decorate with fresh basil leaves.
- Serve immediately.
Find it online: https://nurturedhomes.com/tomato-basil-soup-recipe