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Cream of Tomato Soup with Garlic Croutons
A smooth and comforting cream of tomato soup topped with fresh basil and garlic oil. Sweet onions, fresh tomatoes, and a splash of broth or wine build a deep, savory base before blending into a rich puree. Serve it warm in a bowl with crusty bread, or spoon it over pasta and steamed vegetables for a heartier meal. The finish of milk or cream gives the soup a velvety texture that balances the bright acidity of the tomatoes.
Ingredients
- 1 large Vidalia or sweet onion, minced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup vegetable or chicken broth or dry red wine
- 8 large tomatoes, peeled, seeded, and chopped (approximately 5 cups)
- 12 large fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons maple sugar or honey
- 2 cups milk, light cream, or plain soymilk
Instructions
- 1Prepare the garlic oil for drizzling and set it aside.
- 2Melt the butter with the olive oil in a large saucepan over medium heat. Add the minced onions and garlic, cooking and stirring frequently until the onions turn translucent. Watch carefully to ensure they do not brown.
- 3Pour the broth or dry red wine into the pan to deglaze it. Scrape the bottom of the pan to release any browned bits, then reduce the heat to medium-low and simmer for 10 minutes.
- 4Stir in the chopped tomatoes. Continue cooking over low heat for another 10 minutes, stirring occasionally.
- 5Rinse the fresh basil leaves and dry them thoroughly with paper towels. Stack the leaves neatly on a cutting board.
- 6Roll the stacked basil leaves tightly into a cylinder shape.
- 7Slice the rolled basil crosswise into thin ribbons, stopping just before you reach the stems.
- 8Discard the stems or save them in the freezer to flavor future homemade stocks.
- 9Gently toss the sliced basil ribbons to separate them on the cutting board.
- 10Blend the soup until smooth using an immersion blender directly in the pot. If using a standard blender, carefully puree the hot mixture in small batches.
- 11Stir the milk or cream into the pureed soup. Warm the mixture over low heat until it reaches your preferred serving temperature.
- 12Portion the warm soup into bowls. Garnish each serving with the fresh basil ribbons and a drizzle of garlic oil.