Creamy Tomato Soup with Basil Crostini
A comforting bowl of creamy tomato soup served with crispy basil-infused crostini. Perfect for a satisfying and light lunch.
Ingredients
- •1 tbsp olive oil
- •1/2 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 cup vegetable broth
- •1/2 cup heavy cream
- •1 tsp sugar
- •1/2 tsp dried oregano
- •Salt and black pepper to taste
- •4 slices baguette, cut 1/2 inch thick
- •1 tbsp olive oil (for crostini)
- •2 tbsp fresh basil, chopped (for crostini)
Dietary Info
Instructions
- 1
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- 3
Stir in the crushed tomatoes, vegetable broth, sugar, and dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
- 4
While the soup simmers, prepare the crostini. Preheat oven to 375 0F (190 0C). Arrange baguette slices on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with chopped fresh basil, salt, and pepper. Bake for 5-7 minutes, or until golden and crispy.
- 5
Remove the soup from the heat. Stir in the heavy cream. Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender (vent the lid) and blend until creamy. Season with salt and black pepper to taste.
- 6
Ladle the creamy tomato soup into bowls and serve immediately with the basil crostini on the side.
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