Description
A comforting tomato basil soup recipe with homemade heart-shaped croutons.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, plus more for garnish
- Salt and pepper to taste
- For the croutons: 4 slices of bread, 2 tablespoons olive oil, salt
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
- Add basil, salt, and pepper. Simmer for 15 minutes.
- While the soup simmers, make the croutons. Preheat oven to 375°F (190°C).
- Cut bread into heart shapes using a cookie cutter.
- Toss bread hearts with olive oil and salt.
- Bake for 8-10 minutes, or until golden brown.
- Blend the soup with an immersion blender until smooth.
- Serve hot, garnished with fresh basil and heart-shaped croutons.
Notes
- You can use store-bought croutons if you’re short on time.
- For a creamier soup, add a splash of heavy cream or coconut milk.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American