There’s something incredibly comforting about a bowl of homemade tomato basil soup, especially when it’s paired with crispy croutons. As the aroma of fresh basil and roasted tomatoes fills the kitchen, it’s easy to see why this classic dish is a favorite in many households. Recently, I prepared this recipe for my family, and it was a resounding success. The rich, velvety texture of the soup combined with the satisfying crunch of homemade croutons left everyone asking for seconds. It’s a dish that not only warms the stomach but also brings warmth to the soul, making it perfect for any season.

Ingredients

For this delightful tomato basil soup with croutons, you’ll need the following ingredients:

• 2 pounds of ripe tomatoes, preferably Roma or vine-ripened
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup of fresh basil leaves
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1 tablespoon of sugar (optional)
• 1 loaf of crusty bread, cut into cubes for croutons
• 2 tablespoons of butter for croutons

Each ingredient plays a critical role in enhancing the soup’s flavor profile, from the vibrant tomatoes to the aromatic basil. The option to add sugar can help balance out the acidity of the tomatoes if needed, ensuring a perfectly harmonious taste.

Instructions

Begin by preheating your oven to 400°F (200°C). While the oven heats, cut your tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the tomatoes are slightly caramelized and tender. This roasting process intensifies the tomato flavor, adding depth to your soup.

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant. This should take about 5 minutes. Once ready, add the roasted tomatoes to the pot, including any juices from the baking sheet. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes.

After simmering, remove the pot from heat and add the fresh basil leaves. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Taste and adjust the seasoning with salt, pepper, and sugar if necessary.

For the croutons, while the soup simmers, melt the butter in a skillet over medium heat. Add the bread cubes and toss to coat evenly. Cook until the bread is golden brown and crispy on all sides, stirring occasionally. Remove from heat and set aside.

Serve the soup hot, topped with a generous handful of croutons. The contrast between the creamy soup and the crunchy croutons is simply divine, providing a satisfying textural experience with every bite.

Nutrition Facts

This recipe serves approximately 6 people, with each serving containing about 200 calories. It’s a relatively low-calorie dish that can be enjoyed without guilt, offering a hearty meal packed with nutrients and flavor.

Preparation Time

The total preparation time for this tomato basil soup with croutons is about 1 hour. This includes 10 minutes of prep time, 30 minutes for roasting the tomatoes, and an additional 20 minutes for simmering the soup. Making the croutons takes about 10 minutes, which can be done concurrently with the soup preparation.

How to Serve

• Serve the soup in warm bowls to enhance the comforting experience.
• Garnish with a few fresh basil leaves for an added pop of color and flavor.
• Pair with a side salad for a complete meal.
• Add a sprinkle of grated Parmesan cheese for extra richness.
• Serve with a glass of chilled white wine to balance the acidity of the tomatoes.

Additional Tips

• Use fresh ingredients: Fresh tomatoes and basil make a significant difference in flavor, so opt for the best quality you can find.
• Customize your croutons: Add herbs or spices to the croutons for an extra layer of flavor.
• Adjust the consistency: If you prefer a thicker soup, reduce the broth or simmer the soup longer to evaporate excess liquid.
• Make it creamy: Stir in a dollop of cream or a splash of coconut milk for a creamier texture.
• Prepare in advance: The soup can be made a day ahead and stored in the refrigerator, allowing the flavors to meld beautifully.

FAQ Section

Q: Can I use canned tomatoes instead of fresh?

A: Yes, you can use canned tomatoes if fresh ones are not available. Opt for high-quality canned tomatoes, and consider adding a pinch of sugar to balance the acidity.

Q: Can this soup be frozen?

A: Absolutely, tomato basil soup freezes well. Allow the soup to cool completely, then store it in airtight containers in the freezer for up to three months.

Q: What can I use instead of vegetable broth?

A: If you’re not vegetarian, chicken broth is a good alternative. You can also use water with a bouillon cube for added flavor.

Q: How can I make this soup vegan?

A: This soup is already vegan-friendly if you use plant-based butter for the croutons. Ensure the broth is vegetable-based, and you’re good to go!

Q: What other herbs can I add?

A: Besides basil, you can experiment with thyme or oregano for a different flavor profile. Just be cautious with the quantities, as these herbs can be quite potent.