# What You’ll Need:
→ Base
01 - 2 pounds fresh ripe tomatoes, cored and roughly chopped
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 cups low sodium vegetable broth
05 - 1/2 cup heavy cream
→ Seasonings
06 - 1/4 cup fresh basil leaves, chopped plus extra for garnish
07 - 1 1/2 teaspoons kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Croûtons
09 - 1 1/2 cups day-old baguette, cut into 1/2 inch cubes
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon garlic powder
# Step-by-Step Guide:
01 - Preheat oven to 375°F. In a mixing bowl, toss bread cubes with melted butter, olive oil, and garlic powder until evenly coated. Spread on a baking sheet in a single layer and bake for 10-12 minutes, turning once, until golden brown and crisp. Remove from oven and set aside.
02 - In a large saucepan over medium heat, sauté diced onion in a tablespoon of olive oil for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes, vegetable broth, salt, and pepper to the pot. Bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until tomatoes are soft and breaking down.
04 - Remove saucepan from heat. Stir in chopped basil. Using an immersion blender, puree the soup until velvety and smooth. Alternatively, blend in batches using a countertop blender and return to pot. Stir in heavy cream and gently reheat over low heat without boiling.
05 - Ladle soup into warmed bowls. Top each serving with croûtons and a sprinkle of fresh basil. Serve immediately.
