Creamy Tomato Basil Soup (Printer View)

Velvety tomato and basil soup paired with golden crispy sourdough dippers.

# Components:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 28 ounces canned crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped

→ Sourdough Dippers

12 - 1 small sourdough loaf, cut into thick slices
13 - 2 tablespoons unsalted butter, softened
14 - 1 garlic clove, halved

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Stir in heavy cream and fresh basil.
06 - Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning if needed. Alternatively, transfer to a blender in batches.
07 - Preheat a skillet or griddle over medium heat. Spread butter on both sides of each sourdough slice.
08 - Grill bread slices for 2 to 3 minutes per side until golden brown. While still warm, rub each slice lightly with the cut side of the garlic clove.
09 - Cut bread into strips for dipping.
10 - Ladle hot soup into bowls, garnish with extra basil, and serve with sourdough dippers on the side.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving soup to actually eating it without much fuss.
  • Those buttered sourdough dippers make it feel like an occasion, even on a random Tuesday night.
  • The fresh basil at the end tastes like you know what you're doing, even if this is your first time making it.
02 -
  • Don't skip blending the soup—that's what transforms it from tasting like a can into something that tastes like you actually cooked it.
  • Add the basil after blending so it stays bright green and fresh instead of turning dark and muddy.
  • The cream should be stirred in gently off the heat so it doesn't break or get too hot before you blend everything together.
03 -
  • Make the soup a day or two ahead if you can—the flavors get deeper and friendlier together, and you'll just reheat it gently when you're ready to serve.
  • Toast your sourdough right before serving so it's still warm and crispy, because cold dippers are sad dippers.
  • If the soup breaks or looks separated after you blend it, it usually just needs a little gentle reheating or an extra splash of broth stirred in slowly.
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