HOT & HEARTY Creamy Tomato Basil Soup with Garlic Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A velvety tomato soup enriched with fresh basil and garlic, served with crunchy homemade croutons for a comforting bowl of warmth. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs tomato paste, diced tomatoes, vegetable broth 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.

Ingredients

• 2 tbsp tomato paste
• 14 oz diced tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh basil
• 1/2 cup heavy cream
• 2 cloves garlic
• 2 tbsp olive oil
• 1 slice baguette
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 14 oz diced tomatoes and 2 cups vegetable broth. Bring to a gentle simmer and cook for 15 minutes.
3. Step 3: Remove pot from heat and blend with an immersion blender until completely smooth. Return to low heat and stir in 1/4 cup fresh basil, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Simmer uncovered for 5 minutes until slightly thickened and coats the back of a spoon.
5. Step 5: Meanwhile, cut 1 slice baguette into 1/2-inch cubes. Toss with 1 tsp olive oil and toast in a dry skillet over medium heat for 4-5 minutes until golden brown and crisp.