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Creamy Tomato Basil Soup Recipe with Easy Heart-Shaped Croutons

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A cozy, creamy tomato basil soup paired with playful heart-shaped croutons, perfect for a comforting meal that feels special and fresh.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans (28 oz / 800 g each) whole peeled tomatoes, preferably San Marzano
  • 2 cups (480 ml) vegetable broth or chicken broth (low sodium recommended)
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/2 cup fresh basil leaves, loosely packed, washed and roughly chopped
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 slices sturdy bread (day-old sourdough or country loaf)
  • 2 tablespoons olive oil or melted butter (for toasting croutons)
  • 1/2 teaspoon garlic powder (optional)
  • Pinch of dried oregano or Italian seasoning (optional)
  • Salt, to taste

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add finely chopped onion and cook for about 5 minutes until soft and translucent.
  2. Add minced garlic and stir for 1-2 minutes until fragrant but not browned.
  3. Pour in canned whole peeled tomatoes with juice. Break them up with a wooden spoon.
  4. Stir in vegetable broth and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
  5. Add chopped fresh basil, 1 teaspoon sugar (if using), salt, and pepper to taste. Simmer for another 5 minutes.
  6. Remove pot from heat and puree soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender and return to pot.
  7. Slowly stir in heavy cream or coconut milk. Warm soup over low heat for 2-3 minutes without boiling. Adjust seasoning as needed.
  8. Preheat oven to 375°F (190°C). Brush both sides of bread slices with olive oil or melted butter.
  9. Sprinkle garlic powder, oregano, and a pinch of salt over bread. Use a heart-shaped cookie cutter to cut out shapes from bread slices.
  10. Place heart-shaped croutons on a parchment-lined baking sheet. Bake for 10-12 minutes, flipping halfway, until golden and crisp. Let cool slightly.
  11. Ladle soup into bowls and top with heart-shaped croutons. Garnish with fresh basil leaves or a drizzle of olive oil if desired.

Notes

Use San Marzano canned tomatoes for best flavor or fresh ripe plum tomatoes peeled and chopped. For dairy-free, substitute heavy cream with full-fat coconut milk or cashew cream. Avoid burning garlic to prevent bitterness. Day-old bread crisps better for croutons. Baking soda pinch can reduce acidity if needed. Soup tastes better the next day as flavors meld.

Nutrition

Keywords: creamy tomato basil soup, heart-shaped croutons, comfort food, easy soup recipe, cozy dinner, tomato soup, basil soup, homemade croutons

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