Sun-Ripened Tomato Basil Soup with Herb Croutons

A vibrant, slow-simmered soup made with ripe tomatoes and fresh basil, topped with crispy herb croutons for texture and aroma.

Cuisine: Italian

Category: Soups

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 2 lbs, chopped ripe tomatoes
• 1 medium, finely diced onion
• 1 medium, finely diced carrot
• 3, minced garlic cloves
• 1/4 cup, chopped fresh basil
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 slice, cubed baguette
• 2 tbsp olive oil
• 1/2 tsp dried oregano

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely diced onion, 1 medium finely diced carrot, and 3 minced garlic cloves. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 2 lbs chopped ripe tomatoes and 1/4 cup chopped fresh basil. Cook for 5 minutes, then add 3 cups chicken or vegetable broth. Bring to a gentle simmer and cook uncovered for 25 minutes.
3. Step 3: Remove from heat and blend soup until smooth using an immersion blender. Return to low heat, stir in 1/2 cup heavy cream, and simmer for 5 more minutes until warmed through. Meanwhile, toss 1 slice cubed baguette with 2 tbsp olive oil, 1/2 tsp dried oregano, and a pinch of salt; bake at 375°F (190°C) for 8-10 minutes until crisp.