Creamy Tomato Basil Soup with Garlic Croutons
30 min
Ingredients:
- 400g of canned whole tomatoes
- 200ml of vegetable broth
- 100g of fresh basil leaves
- 150ml of heavy cream
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 tablespoons of olive oil
- 50g of stale bread, cubed
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Saucepan
- Blender
- Baking tray
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
Instructions:
- In a saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add canned tomatoes and vegetable broth to the saucepan. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Remove from heat and carefully blend the soup until smooth.
- Return the blended soup to the saucepan and stir in the heavy cream and fresh basil leaves. Simmer for another 5 minutes.
- For the garlic croutons, preheat the oven to 180°C (356°F). In a mixing bowl, toss the cubed stale bread with olive oil, minced garlic, and a pinch of salt.
- Spread the bread cubes on a baking tray and bake for 10-15 minutes, or until golden and crispy.
- Serve the creamy tomato basil soup in bowls, topped with garlic croutons.
Macros:
- Total Calories: 440kcal
- Carbs: 35g
- Proteins: 8g
- Fats: 25g
