Creamy Tomato Soup with Garlic Croutons

Instructions

1. 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. 2

   Add the minced garlic to the saucepan and cook for another minute until fragrant. Be careful not to burn the garlic.

3. 3

   Pour in the crushed tomatoes and vegetable broth. Stir in the sugar (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.

4. 4

   While the soup simmers, prepare the croutons: Heat 1 tbsp olive oil in a small skillet over medium heat. Add the bread cubes and minced garlic. Cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. If using, sprinkle with dried oregano during the last minute of cooking. Remove from heat.

5. 5

   Once the soup has simmered, remove it from the heat. Stir in the heavy cream until well combined. For a smoother soup, you can use an immersion blender to blend until desired consistency is reached (careful, it will be hot!). Taste and adjust seasonings if needed.

6. 6

   Ladle the creamy tomato soup into bowls. Top generously with the fresh garlic croutons and a sprinkle of fresh basil, if desired. Serve immediately.