Creamy Tomato Basil Soup with Parmesan Croutons
Rich, creamy, and bursting with fresh tomato flavor, this Creamy Tomato Basil Soup with Parmesan Croutons is the ultimate cozy comfort food recipe. Made with ripe tomatoes, fragrant basil, and a smooth velvety texture, this homemade soup is perfectly paired with crispy parmesan croutons for extra flavor and crunch.
Ingredients
For the Soup:
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes (or crushed)
- 2 cups vegetable broth (or chicken broth for richer flavor)
- 1 tsp sugar (balances acidity)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes (optional for spice)
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup fresh basil leaves, loosely packed
For Parmesan Croutons:
- 4 cups cubed rustic bread (French or sourdough, 1-inch cubes)
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Make the Soup Base: Heat olive oil in a large pot. Sauté onion until soft, then add garlic and cook for 1 minute.
- Add Tomatoes u0026 Broth: Stir in canned tomatoes, broth, sugar, salt, and pepper. Simmer for 20 minutes.
- Blend Smooth: Use an immersion blender (or carefully transfer to a blender) to puree the soup until creamy.
- Add Cream u0026 Basil: Stir in heavy cream and fresh basil. Simmer for 5 more minutes.
- Adjust Seasonings: Taste and adjust salt, pepper, and sugar as needed.