Canned Tomato Basil Soup with Crispy Herb Croutons

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavored tomato soup made with canned tomatoes and fresh basil, topped with homemade croutons for a satisfying crunch. This Italian-inspired soup recipe, ready in about 55 minutes, pairs canned crushed tomatoes, chopped onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 320 cal/serving

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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

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Instructions

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.
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.
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.
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.