Print

Creamy Tomato Basil Soup Recipe with Easy Heart-Shaped Croutons for Perfect Comfort

creamy tomato basil soup - featured image
Print Recipe

A quick and easy creamy tomato basil soup made with simple ingredients like canned tomatoes, fresh basil, and cottage cheese, topped with crispy heart-shaped croutons for a comforting meal.

Ingredients

Scale
  • 28 oz (800 g) canned whole peeled or crushed tomatoes (preferably San Marzano)
  • 1 cup fresh basil leaves (packed, roughly 25 g), washed and roughly chopped
  • 1 cup (225 g) cottage cheese, small-curd and low-fat
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups (480 ml) vegetable broth, ideally low sodium
  • Salt and black pepper to taste
  • 1 teaspoon honey or sugar (optional)
  • Crusty bread slices (for croutons), preferably sourdough or baguette
  • 2 tablespoons butter, melted (for brushing croutons)
  • ½ teaspoon dried Italian herbs (optional, for sprinkling on croutons)

Instructions

  1. Chop 1 medium yellow onion and mince 3 garlic cloves. Roughly chop about 1 cup fresh basil leaves. Preheat oven to 375°F (190°C).
  2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onions and cook until translucent and soft, about 5 minutes. Add garlic and cook another 1-2 minutes until fragrant but not browned.
  3. Pour in the canned tomatoes with their juices and 2 cups vegetable broth. Break up whole tomatoes with a spoon if using. Stir in 1 teaspoon honey or sugar if desired to balance acidity.
  4. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to concentrate flavors and soften tomatoes.
  5. Remove from heat. Add 1 cup cottage cheese and fresh basil leaves. Use an immersion blender to puree directly in the pot until smooth and creamy. Alternatively, blend in batches in a blender until silky. Return to pot.
  6. Taste and season with salt and freshly ground black pepper. Keep warm on low heat while preparing croutons.
  7. Slice crusty bread into ½-inch (1.3 cm) thick slices. Use a small heart-shaped cookie cutter to cut out shapes. Brush each piece lightly with melted butter and sprinkle with dried Italian herbs if using. Arrange on a baking sheet.
  8. Bake croutons in preheated oven for 10-12 minutes or until golden and crisp, flipping halfway. Watch closely to avoid burning.
  9. Ladle soup into bowls and top generously with warm heart-shaped croutons. Garnish with fresh basil leaves or a drizzle of olive oil if desired.

Notes

If soup is too thick after blending, stir in a splash of broth or water to reach preferred consistency. Watch croutons closely while baking to avoid burning. Croutons can be cubed and toasted without cookie cutter. For dairy-free version, substitute cottage cheese with coconut cream or blended cashews and use dairy-free butter or olive oil for croutons. Let soup cool slightly before blending to avoid splatters.

Nutrition

Keywords: creamy tomato basil soup, tomato soup, heart-shaped croutons, comfort food, easy soup recipe, quick soup, cottage cheese soup, vegetarian soup, gluten-free option

Find it online: https://lucydishes.com/creamy-tomato-basil-soup-recipe-with-easy-heart-shaped-croutons-for-perfect-comfort/