Creamy Tomato Soup with Basil Croutons

This recipe for creamy tomato soup is bright, smooth, and a classic comfort food, perfect for a chilly evening. (A favourite of mine for when feeling unwell, or just when a sofa day is needed). The soup is made with fresh, ripe tomatoes, blended to a thick and velvety consistency, and creating a rich and flavorful base. To elevate the soup, crispy, flavourful croutons are needed, which is made from fresh basil leaves, for a delightful textural contrast and a burst of flavor Serve the soup hot, garnished with extra basil leaves and a drizzle of olive oil for a complete and satisfying meal.

On average this meal is only £2.63 per batch. That’s 66p per person. A true cost of living buster. (Pricing is a comparison, based on all UK supermarkets). Correct as of the date and time of post.

The instructions

Ingredients:

1. 2 tbsp of extra virgin olive oil.
2. 1 medium onion, finely chopped.
3. 2 garlic cloves, minced.
4. 800g (2 cans) or 1kg of fresh, ripe tomatoes peeled.
5. 500g of Vegetable stock, or chicken stock for flavour and depth.
6. 1 tbsp of sugar (balances the acidity)
7. A handful of fresh basil leaves, torn.
8. Salt and freshly ground pepper.

Optional for that extra flavour:

1. 2 tbsp of double cream or mascarpone for a more creamy flavour.
2. A drizzle of balsamic vinegar for more richness.
3. A shake or 2 of chilli flakes for a spicy flavour.

Create a Flavorful base:

1. Simmer the olive oil on a medium heat in a large saucepan.
2. Cook the onion for around 5-7 minutes, or until golden.
3. Stir in garlic, for 1 minute. A low cooking time will release the aroma without burning the garlic.

Simmer the soup:

1. Add the tomatoes and the stock.
2. Add sugar, salt and pepper, and bring everything to the simmer.
3. Let the ingredients cook for 15-20 minutes. The ingredients will blend beautifully.

Blend for a Smooth finish:

1. Remove from the heat and stir in most of the basil leaves.
2. Use a sturdy blender to blend the ingredients until smooth and creamy, adding mascarpone or double cream for preference.

Homemade croutons. 

1. 3-4 slices of day old bread. Any style of bread will do, although I use Ciabatta for texture.
2. 2 tbsp of olive oil.
3. 1 tsp of garlic powder (optional)
4. 1 tsp of mixed herbs
5. A pinch of salt and pepper. Season to taste.
6. Place on a baking tray for 10-12 minutes until crunchy. (Turning as appropriate)