Delicious Classic Tomato Basil Soup Recipe at shaskitchen.in

Posted on by shameema

Description: A creamy tomato soup infused with the fresh aroma of basil and served with crunchy croutons. Perfect comfort food for any season!

Ingredients

For the Soup:

  • 6 large ripe tomatoes, peeled and chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (optional for creaminess)
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste

For the Croutons:

  • 2 cups bread cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano or parsley
  • Salt to taste

Instructions

Preparing the Croutons:

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, toss the bread cubes with olive oil, garlic powder, oregano, and salt until evenly coated.
  3. Spread the cubes on a baking tray and bake for 8-10 minutes or until golden and crispy. Set aside.

Making the Tomato Basil Soup:

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onions and garlic, and sauté until soft and fragrant.
  3. Stir in the chopped tomatoes and cook for 5-7 minutes, letting them soften.
  4. Pour in the vegetable broth, add salt, pepper, and sugar (if needed), and bring the mixture to a boil.
  5. Reduce the heat and simmer for 15-20 minutes, stirring occasionally.
  6. Remove from heat and blend the soup using an immersion blender or in batches in a countertop blender until smooth.
  7. Return the soup to the pot, stir in the heavy cream (if using), and simmer for 2-3 minutes.
  8. Add the chopped fresh basil and mix well.

Serving Suggestions

Ladle the warm tomato basil soup into bowls, garnish with a drizzle of cream or olive oil, and top with crunchy croutons. Serve alongside grilled cheese sandwiches or a fresh garden salad for a wholesome meal.

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Pro Tip: For a richer flavor, roast the tomatoes with olive oil and garlic in the oven at 400°F (200°C) for 20 minutes before adding them to the soup. This will give your soup a smoky depth!