Creamy Tomato Basil Soup (Print Version)

Velvety tomato blend with fresh basil, paired with crispy sourdough bread dippers for cozy enjoyment.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped

→ Sourdough Dippers

12 - 1 small sourdough loaf, cut into thick slices
13 - 2 tablespoons unsalted butter, softened
14 - 1 garlic clove, halved

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Stir in heavy cream and fresh basil.
06 - Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches. Adjust seasoning as needed.
07 - Preheat a skillet or griddle over medium heat. Spread butter on both sides of each sourdough slice.
08 - Grill bread slices for 2 to 3 minutes per side until golden brown. While still warm, rub each slice lightly with the cut side of the garlic clove.
09 - Cut toasted bread into strips suitable for dipping.
10 - Ladle hot soup into bowls, garnish with fresh basil, and serve with sourdough dippers on the side.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you've been simmering it all day.
  • The sourdough dippers give you permission to play with your food without feeling guilty.
  • Fresh basil at the end makes it feel special, not like something from a can.
02 -
  • Don't skip tasting before you add the basil—tomato acidity varies by brand, so you might need another pinch of sugar or salt than you expected.
  • The cream should go in after the heat is off; if you boil cream, it can separate and look broken, which feels like failure even though it still tastes fine.
03 -
  • If your immersion blender clogs with tomato pieces, stop and give it a gentle shake rather than forcing it—patience keeps the motor happy.
  • Butter the bread while it's still cold so it spreads evenly; warm bread tears and creates uneven patches.
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