Easy Tomato Soup Recipe
This Tomato Soup Recipe makes a comforting bowl of creamy tomato and basil soup that pairs perfectly with crisp, cheesy crostini.
Servings: 8 servings
Cost: $22.40
Equipment
Ingredients
Tomato Soup
- 1/3 cup olive oil extra-virgin
- 5 large carrots peeled and coarsely chopped (2-3/4 cups)
- 1 large yellow onion coarsely chopped (2 cups)
- 1 tablespoon dried basil
- 3 (28-ounce) cans whole Italian-style tomatoes in purée
- 1-3/4 cups chicken broth
- 2 cups heavy cream
- Salt and pepper
- 2 tablespoons fresh basil leaves cut into fine ribbons
Optional: Garlic Crostini Topping
- 8 tablespoons unsalted butter softened to room temperature
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 1/8 teaspoon salt
- 3/4 teaspoon granulated garlic
- 1 tablespoon finely chopped fresh parsley
- 1 baguette cut on a sharp diagonal into 3/8-inch-thick slices
Instructions
Make the Soup
- In a 6–8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom. Add carrots, onion, and dried basil. Sauté, stirring occasionally, until softened, 10–12 minutes. Season to taste (I add 1/2 teaspoon salt & 1/4 teaspoon pepper).
- Add the tomatoes (with purée) and broth. Bring just to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Remove from heat. Purée soup with an immersion blender in the pot, or in batches using a blender or food processor.
- Return soup to the pan. Stir in cream and place over medium heat until heated through. Season to taste with salt and pepper (I usually add 1 teaspoon salt & 1/4 teaspoon pepper). Top individual bowls with fresh basil leaves.
Make the Crostini
- Preheat oven to 350°F. Place a rack in the top third of the oven.
- In a medium bowl, mash together butter, cheese, salt, and granulated garlic until combined. Stir in parsley.
- Spread each slice of bread generously with the butter mixture. Make sure the surface is fully covered.
- Place crostini on a baking sheet, close together but not touching. Bake uncovered for 10–15 minutes, until golden brown. Serve warm.
Video
Notes
Storage: Flavor gets better as it sits. Store in the fridge 4–6 days or freeze up to 3 months. Thaw overnight or in warm water. Reheat: Warm on the stove over low heat or in the microwave covered to avoid splatters.
Nutrition
Serving: 1serving | Calories: 585kcal | Carbohydrates: 36g | Protein: 10g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 847mg | Potassium: 658mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11450IU | Vitamin C: 20mg | Calcium: 181mg | Iron: 2mg