Creamy Tomato Basil Soup (Printable Version)

Velvety tomato soup enriched with fresh basil, served alongside crispy sourdough bread dippers.

# 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like you spent half the day on it.
  • The soup is silky and forgiving—even if your blending isn't perfect, it comes out beautifully creamy.
  • Sourdough dippers add a textural satisfaction that turns comfort food into something you'll crave.
02 -
  • Don't skip tasting the soup before the cream goes in—it's your chance to adjust salt and sugar while the flavors are still distinct enough to taste individually.
  • Immersion blenders work better than countertop blenders here because they warm the soup evenly and you avoid that watery layer that sometimes separates in a blender.
03 -
  • If your soup breaks or separates after blending, turn off the heat and whisk in a splash of cold broth to bring it back together—it's a small panic-moment that fixes itself instantly.
  • The difference between a good tomato soup and a great one is patient simmering and tasting in stages; rushing this step costs you flavor.
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