How to make

Tomato Basil Soup  (with Homemade Croutons)

How to Feed a Loon Kris Longwell & Wesley Loon

Roasting  the Roma tomatoes for this easy tomato basil soup delivers  a deeply satisfying taste for the soup.

Perfect for Entertaining

This soup is so satisfying and always gets rave reviews when we serve it to guests.

Start with the base:

– Add onion and saute  – Stir in the garlic, thyme, salt, and pepper.  – Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.

Bring on the roasted tomatoes:

– Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.

Purée the soup:

– Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. Return the soup to the pot.

Almost done:

– Stir in the 2/3 cup of heavy cream

(You can substitute whole milk or half-and-half in place of the heavy cream.)

Homemade Croutons

Don't forget the croutons! There is just something so comforting about homemade croutons.

Choose your bread:

We often use a medium-sized Italian loaf. A baguette works wonderfully, too, however, the croutons will be a little more dense.

Now the seasoning:

You can season the croutons however you like. A healthy pinch of salt and pepper is a great start. Minced garlic adds an amazing depth of flavor.

Expert Tip:

Baking time depends on how golden and how crunchy you like your croutons to be. Typically, 15 minutes is perfect. Fresh out of the oven, we hit them with just another sprinkle of salt.

Served BEST with a  grilled cheese sandwich!

Be sure to check out all of our other recipes: