Creamy Tomato Basil Soup with Garlic Parmesan Croutons
Ingredients
- 1 can (28 oz) whole peeled tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- For Garlic Parmesan Croutons:
- 4 slices of baguette bread, cubed
- 2 tbsp grated parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add the whole peeled tomatoes with their juices to the pot. Break the tomatoes into chunks using a wooden spoon.
- Pour in the vegetable broth, bring to a simmer, and let it cook for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
- Stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- For the Garlic Parmesan Croutons: Preheat the oven to 350°F (175°C).
- In a bowl, toss the cubed baguette bread with olive oil, minced garlic, and grated parmesan cheese until evenly coated.
- Spread the seasoned bread cubes on a baking sheet and bake for 10-12 minutes, or until golden and crispy.
- Serve the creamy tomato basil soup hot, topped with the Garlic Parmesan Croutons.
- Enjoy this comforting and flavorful soup as a starter or a light meal!
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