Save When tomatoes are at their peak and the markets overflow with fresh produce this creamy tomato soup with crisp croutons is my go-to meal. It delivers a true taste of summer in each spoonful with a lush finish that feels like a warm hug. A few simple ingredients come together for surprising depth and comfort.
The way the basil perfumes the whole pot makes my kitchen smell incredible. My kids ask for seconds every time and I love that it sneaks in so many veggies.
Ingredients
- Ripe in-season tomatoes: Choose deeply colored and slightly soft medium tomatoes for the best flavor
- Vegetable or chicken broth: Pick a low sodium option so you can better control salt
- Heavy cream: Adds richness and a silky mouthfeel Look for cream without added thickeners
- Fresh basil: Brightens and freshens every bowl Pluck leaves just before using for max aroma
- Crusty bread for croutons: Day-old bread works perfectly as it holds up best when toasted
- Olive oil: A good quality extra virgin oil for sautéing and drizzling
- Onion and garlic: Build the soup’s base flavors with patience when sweating them
- Salt and pepper: Essential seasonings Taste and adjust as needed
Instructions
- Prep the Tomatoes:
- Wash core and rough chop your tomatoes If you want a smoother soup you can peel them but the skins break down well when blended
- Sauté the Aromatics:
- Warm a generous slug of olive oil in a large pot over medium heat Add chopped onion and cook slowly for about eight minutes until golden and translucent Stir in minced garlic and cook for another minute until the aroma is sweet without browning
- Simmer the Soup:
- Tumble in the prepared tomatoes and a big pinch of salt Stir often Cook until the tomatoes soften and juices form about 10 minutes Pour in enough broth to cover by an inch Bring to a gentle simmer and cook uncovered for 20 minutes until everything melds together
- Blend to Perfection:
- Use an immersion blender right in the pot for a rustic texture or transfer to a blender in batches for ultra creamy results Return soup to the pot
- Add the Cream and Basil:
- Pour in the cream and swirl until fully blended Tear a large handful of basil leaves and stir off the heat Taste and adjust seasoning with salt and pepper
- Make the Croutons:
- Cube the bread into chunky bites Toss with olive oil and a pinch of salt Toast in a skillet or bake at 180C until crisp and golden on all sides This takes about 10 minutes
- Serve It Up:
- Ladle soup into warm bowls Top generously with croutons and extra chopped basil Drizzle with a little more olive oil if desired
Save Fresh basil is my favorite part here because it transforms even the simplest soup into something bright and summery. My grandmother always sprinkled basil at the last minute to keep the flavor fresh and now I do the same with my own family. Once we all gathered around the kitchen island dipping still-warm bread into the pot and the smell carried through the whole house.
Storage Tips
Let your soup cool completely before transferring to a covered container Refrigerate for up to four days or freeze in single portions for up to three months The croutons are best kept separate and toasted fresh before serving as they can get soggy if stored together
Ingredient Substitutions
If you cannot find ripe tomatoes use good canned San Marzano tomatoes instead For the cream you can swap in whole milk coconut cream or even a generous splash of plain yogurt Gluten-free bread works well for croutons if needed
Serving Suggestions
Pair a bowl of this soup with grilled cheese or a simple green salad for a perfect lunch For a more elegant presentation swirl extra cream into each bowl just before serving and scatter a few herbed croutons on top Warm soda bread or focaccia also make lovely sides
Cultural Context and Family Traditions
This soup captures the essence of classic French bistro cooking where seasonal vegetables are simmered simply to shine When I was little my mother would make this on the last hot day of summer using tomatoes from our garden Everyone was welcomed to the table with steaming bowls and it always felt extra special
Seasonal Adaptations
Roast your tomatoes first for deeper caramelized flavor in late summer In cooler months add a pinch of smoked paprika or chili flakes to warm things up Use any mix of herbs like tarragon parsley or chives when basil is not available
Success Stories
My neighbor once made this for a get-together and it became the highlight of the evening She added a squeeze of lemon to brighten the flavors and everyone asked for seconds When my cousin had her wisdom teeth out she lived on pureed tomato soup for a week and always requested extra croutons
Freezer Meal Conversion
Double the recipe and cool completely before portioning into freezer containers Make sure to leave an inch of headspace as it expands When ready to enjoy simply thaw reheat over low heat and add fresh basil and croutons for that just-made taste
Save This summer soup has a way of making everyone gather around and ask for seconds. Try it once, and you will want to make it every season.
Recipe FAQs
- → What type of tomatoes works best?
Ripe, seasonal tomatoes such as Roma or heirloom varieties offer the richest flavor and texture.
- → Can I substitute fresh cream?
Yes, you can use a plant-based cream or even whole milk for a lighter texture.
- → How do I make croutons crispy?
Toss bread cubes with olive oil and bake until golden brown for perfect crispness.
- → Which herbs go well with tomato soup?
Basil is most traditional, but parsley or thyme are also excellent choices for added flavor.
- → Can the soup be made ahead?
Yes, it can be prepared in advance and reheated gently before serving to preserve its creamy texture.
- → How can I enhance the flavor?
A drizzle of olive oil or a sprinkle of parmesan cheese adds depth and richness to the soup.