Description
A rich and velvety creamy tomato soup paired with crispy garlic herb toast, perfect for a comforting meal or appetizer.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- 4 slices of crusty bread
- 2 tablespoons butter, softened
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried Italian herbs
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, dried basil, oregano, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
- Add crushed tomatoes, vegetable broth, and sugar if using. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender).
- Stir in heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
- While the soup simmers, prepare the garlic herb toast. Mix butter with minced garlic and herbs.
- Spread the garlic herb butter onto bread slices and toast in a skillet or oven until golden and crispy.
- Serve the soup hot with garlic herb toast on the side. Garnish with fresh basil if desired.
Notes
- You can substitute heavy cream with coconut cream or cashew cream for a dairy-free version.
- Adjust spice levels by adding more or less red pepper flakes.
- Make a large batch and freeze portions for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg