Canned Tomato Basil Soup with Crispy Herb Croutons

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply flavored tomato soup made with canned tomatoes and fresh basil, topped with homemade croutons for a satisfying crunch. This Italian soup recipe, ready in about 55 minutes, pairs canned crushed tomatoes, chopped onion, and carrot for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (28 oz) canned crushed tomatoes
• 1/2 cup chopped onion
• 1/2 cup carrot
• 1/2 cup celery
• 3 tbsp fresh basil
• 2 cloves garlic
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 slice baguette
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion, 1/2 cup diced carrot, and 1/2 cup diced celery. Sauté for 5 minutes until softened but not browned.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 can (28 oz) crushed tomatoes and 2 cups chicken stock, then simmer uncovered for 25 minutes.
3. Step 3: Stir in 3 tbsp fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat and blend with an immersion blender until smooth. Return to low heat and stir in 1/2 cup heavy cream until warmed through.
4. Step 4: While soup simmers, cut 1 baguette slice into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp dried oregano, salt, and pepper. Bake at 375°F for 10 minutes until golden and crisp.