Description
A comforting and creamy tomato basil soup topped with homemade croutons, perfect for any occasion.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 small garlic cloves (minced)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp italian seasoning (optional)
- 1 1/2 tbsp tomato paste
- 1 large (28 oz.) can whole tomatoes (no salt added)
- 2 1/2 cups reduced-sodium vegetable broth
- 1 19 oz. can white kidney beans (drained and rinsed)
- 15 fresh basil leaves
- 2 tbsp grated parmesan cheese
- 3 cups bread cubes
- 1/4 cup olive oil
- 1 tsp garlic (minced)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning (optional)
Instructions
- In a large pot or dutch oven, warm olive oil over medium heat. Add diced onion, garlic, and spices. Cook, stirring occasionally for about 5-7 minutes until onions are tender and translucent.
- Add the tomato paste and stir for approximately 1 minute. Add canned tomatoes (with juices), vegetable broth and white kidney beans. Stir to combine. Increase the heat, bringing the mixture to a low-boil. Reduce heat slightly and simmer for 20-30 minutes. Stir occasionally.
- Remove from heat and carefully transfer mixture to a high-speed blender. Add basil leaves and parmesan cheese (omit if vegan). Blend the soup on high until smooth and creamy. Taste the soup and add more salt, spices, basil or parmesan to taste. Blend again.
- Serve soup hot. Store in the fridge for 4-5 days or in the freezer up to 3 months. Enjoy!
- Preheat oven to 350F. Add bread cubes to a medium mixing bowl and sprinkle with garlic powder and italian seasoning.
- In a small bowl, whisk together olive oil, garlic, salt and pepper. Pour the mixture over the seasoned bread cubes and toss to combine.
- Spread bread cubes onto a baking sheet evenly. Bake in the oven for 15-20 minutes, tossing once halfway. Store croutons in an airtight container at room temperature. Serve on top of soups, salads, or whatever you please!
Notes
- Feel free to adjust spices according to your taste.
- This recipe yields additional croutons that can be stored for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg