Creamy Tomato Basil Soup with Garlic Croutons
30 min
Ingredients:
- 400g of canned whole tomatoes
- 200ml of vegetable broth
- 100g of fresh basil leaves
- 150ml of heavy cream
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 tablespoons of olive oil
- 50g of stale bread, cubed
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Saucepan
- Blender
- Baking tray
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
Instructions:
The saucepan with olive oil should be heated at medium heat as the first procedure. Add chopped onions to the saucepan after heating olive oil at medium temperature. Regular stirring will achieve their soft translucent state within five minutes of cooking. The minced garlic requires a brief stir while you wait for the kitchen to fill with an outstanding fragrance (30 seconds to one minute).
After adding the cans of tomatoes and vegetable broth you should season with desired salt and pepper. Let everything boil at first before lowering heat and allowing the mixture to gently simmer for 20 minutes until all tastes unite.
Lift the soup from heat and blend it smoothly using an immersion blender as your primary tool to achieve this step. Reintroduce the blended mixture to the pot followed by heavy cream and fresh basil leaves before allowing it to warm for 5 minutes.
For those perfect garlic croutons: Preheat your oven to 180°C (356°F). Mix the bread cubes with olive oil while adding minced garlic and small amounts of salt until all components achieve proper coating. Place the croutons on a baking tray and let them bake at 180°C (356°F) until they turn golden brown and crispy throughout the period of 10-15 minutes.
Present the hot soup in bowls with large crouton portions that emerge from home-made garlic croutons on each serving. Enjoy your delicious, comforting meal!
Macros:
- Total Calories: 440kcal
- Carbs: 35g
- Proteins: 8g
- Fats: 25g
