Signature Recipe
Creamy Tomato Basil Soup with Parmesan Croutons
Rich and velvety tomato soup infused with fresh basil and topped with crispy parmesan croutons.
As the chill of autumn settles in, there’s nothing quite as comforting as a warm bowl of soup. This rich and velvety tomato soup is not only a feast for the senses but also a celebration of simple yet vibrant ingredients. With each spoonful, you’ll experience the delightful fusion of juicy, diced tomatoes, fragrant garlic, and sweet sautéed onions, all brought together with a touch of olive oil that enhances their natural flavors.
The star of this dish is undoubtedly the fresh basil. Its aromatic essence breathes life into the soup, creating a fragrant backdrop that elevates the humble tomato to new heights. Imagine the bright green leaves, gently torn and stirred in at just the right moment, releasing their oils and adding a burst of freshness that perfectly complements the sweetness of the tomatoes.
To finish off this comforting bowl, we’re topping it with crispy parmesan croutons that will add a satisfying crunch to each mouthful. Picture golden-brown cubes of bread, tossed in olive oil and baked until perfectly crisp, then sprinkled generously with grated parmesan cheese that melts slightly, creating a delightful contrast to the smoothness of the soup.
This easy recipe is a wonderful way to bring warmth and nourishment to your table, with a total cooking time of just 45 minutes. So gather your ingredients and let’s create a bowl of comfort that will not only satisfy your hunger but also warm your heart on a cool day.
Creamy Tomato Basil Soup with Parmesan Croutons
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cans diced tomatoes (14.5 oz each)
- 2 cups vegetable broth
- 1 cup heavy cream (for creaminess)
- 1 bunch fresh basil (chopped)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 4 slices bread (cubed for croutons)
- 1/2 cup parmesan cheese (grated for croutons)
Steps
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes and vegetable broth, then bring to a simmer.
- Allow the soup to simmer for about 20 minutes.
- Stir in the heavy cream, chopped basil, salt, and pepper.
- Blend the soup until smooth using an immersion blender.
- For the croutons, preheat the oven to 400°F (200°C).
- Toss the cubed bread with olive oil and grated parmesan cheese.
- Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
- Serve the soup hot, topped with parmesan croutons.
General Notes
- Serves 4
- Rich and velvety tomato soup infused with fresh basil and topped with crispy parmesan croutons.