Creamy Tomato-Basil Bliss Soup with Garlic Croutons

Experience the comforting embrace of a warm bowl of Creamy Tomato-Basil Bliss Soup. This delightful soup blends the rich, sweet flavors of ripe tomatoes with the aromatic freshness of basil for a truly blissful taste. The creamy texture, enhanced by a touch of heavy cream, elevates this dish into a luxurious experience.

Pair it with crunchy garlic croutons, which add a satisfying texture that perfectly complements the smooth soup. Whether you’re serving it for a cozy family dinner or as a starter for a special occasion, this soup is sure to impress!

Creamy Tomato-Basil Bliss Soup with Garlic Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• For the Garlic Croutons:
• 4 slices of bread, cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute until fragrant.
4. Add diced tomatoes and vegetable broth to the pot; bring to a simmer.
5. Reduce heat and let simmer for 15 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Stir in the heavy cream and chopped basil; season with salt and pepper to taste.
8. For the garlic croutons, preheat the oven to 375°F (190°C).
9. Toss cubed bread with olive oil, garlic powder, and salt. Spread on a baking sheet.
10. Bake for 10-15 minutes or until golden and crispy, tossing halfway through.
11. Serve the soup hot, garnished with garlic croutons and additional basil if desired.

Notes

Tip: For added flavor, roast the tomatoes before adding them to the soup for a more intense taste.

For a healthier version, you can substitute heavy cream with coconut milk or try a cashew cream to keep it vegan. If you prefer a bit of heat, add a pinch of red pepper flakes while simmering.

Leftover soup can be stored in an airtight container in the fridge for up to 4 days, and it also freezes well for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally to restore its creamy texture.