Classic Creamy Tomato Basil Soup with Parmesan Croutons

Ingredients

• •2 tablespoons olive oil
• •1 medium yellow onion, chopped
• •3 garlic cloves, minced
• •2 (14-ounce) cans of whole peeled tomatoes
• •2 cups vegetable broth
• •1/2 cup heavy cream
• •1/4 cup fresh basil leaves, chopped
• •1 teaspoon sugar (optional)
• •Salt and freshly ground black pepper to taste
• •4 slices of crusty bread, cubed
• •2 tablespoons unsalted butter, melted
• •1/3 cup grated Parmesan cheese

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in minced garlic and cook for another minute.

4. 4

   Add the canned tomatoes with their juices and break them apart with a spoon.

5. 5

   Pour in vegetable broth and bring the mixture to a simmer. Cook for 15 minutes.

6. 6

   Remove from heat and blend the soup using an immersion blender or in batches in a countertop blender until smooth.

7. 7

   Stir in heavy cream and chopped basil, and season with sugar (if necessary), salt, and black pepper to taste. Simmer for another 5 minutes over low heat.

8. 8

   In the meantime, preheat the oven to 375°F (190°C).

9. 9

   In a bowl, toss cubed bread with melted butter and grated Parmesan cheese.

10. 10

    Spread the bread cubes on a baking sheet in a single layer and bake for 8-10 minutes, or until golden and crispy.

11. 11

    Serve the soup warm, garnished with Parmesan croutons and additional fresh basil if desired.