Tomato Basil Soup with Croutons
A comforting and light Italian-style tomato and basil soup, perfect for a quick and satisfying lunch, served with crunchy homemade croutons.
Ingredients
- •1 tbsp olive oil
- •1/2 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •2 cups vegetable broth
- •1/4 cup fresh basil leaves, chopped, plus extra for garnish
- •1 tsp sugar (optional, to balance acidity)
- •Salt and black pepper to taste
- •2 slices bread (sourdough or rustic preferred), cubed
- •1 tbsp olive oil (for croutons)
- •Pinch of garlic powder (for croutons)
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
Pour in the crushed tomatoes and vegetable broth. Stir in the sugar (if using), salt, and pepper. Bring the soup to a simmer.
- 4
Reduce heat to low, cover, and let the soup gently simmer for 10-12 minutes to allow the flavors to meld.
- 5
While the soup simmers, prepare the croutons: Toss the cubed bread with 1 tbsp olive oil and a pinch of garlic powder on a baking sheet. Toast in a preheated oven at 3750F (1900C) for 5-7 minutes, or until golden and crispy, flipping halfway through. Alternatively, you can toast them in a pan on the stovetop.
- 6
Remove the soup from the heat. Stir in the chopped fresh basil. For a smoother soup, you can use an immersion blender to blend the soup to your desired consistency. Taste and adjust seasonings if needed.
- 7
Ladle the hot soup into bowls. Garnish with extra fresh basil and serve immediately with the homemade croutons.
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