Imagine a soup so rich and vibrant that it transports you straight to the sun-drenched hills of Italy with just one spoonful. This Tomato Basil Soup with Caprese Croutons isn't just a meal—it's a culinary experience that combines the classic flavors of a traditional Italian caprese salad with a luxuriously smooth, herb-infused tomato soup. Perfect for chilly evenings or when you're craving a restaurant-quality dish that's surprisingly easy to make at home, this recipe will become your new go-to comfort food that impresses both family and guests alike.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cans (28 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
- 1 cup mozzarella cheese, diced
- Crusty bread for croutons
Instructions
- Begin by gathering all your ingredients: 2 cans of crushed tomatoes, 1 chopped onion, 2 minced cloves of garlic, 4 cups of vegetable broth, 1 cup of fresh basil leaves, salt and pepper, 1 cup of diced mozzarella cheese, and crusty bread for the croutons.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The mixture should be aromatic.
- Pour in the two cans of crushed tomatoes and stir well to combine with the onion and garlic. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
- Next, add the 4 cups of vegetable broth to the pot. Stir the mixture and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for another 10 minutes.
- While the soup is simmering, prepare the croutons. Preheat your oven to 400°F (200°C). Cut the crusty bread into bite-sized cubes and place them on a baking sheet.
- Drizzle the bread cubes with olive oil and season with salt and pepper. Toss to ensure even coating. Bake in the preheated oven for about 10 minutes, or until golden and crispy, tossing halfway through to ensure even browning.
- After the soup has simmered for 10 minutes, add the fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Return the blended soup to the pot if using a blender.
- Season the soup with salt and pepper to taste. Allow it to heat through for another 2-3 minutes, stirring occasionally.
- To serve, ladle the hot tomato basil soup into bowls. Top each bowl with diced mozzarella cheese and a generous handful of the crispy croutons.
- Garnish with additional fresh basil leaves if desired. Enjoy your delicious Tomato Basil Soup with Caprese Croutons!
Tips
- Use high-quality, ripe tomatoes or canned crushed tomatoes for the most robust flavor.
- Don't rush the sautéing of onions and garlic—this builds a deep flavor foundation for your soup.
- For extra creaminess, you can add a splash of heavy cream or blend in some roasted red peppers.
- Fresh basil is key: add it at the end to preserve its bright, aromatic qualities.
- For crispy croutons, ensure bread cubes are evenly sized and not overcrowded on the baking sheet.
- If you prefer a smoother texture, strain the soup after blending for an extra silky consistency.
- Experiment with different bread types for your croutons—sourdough or rustic Italian bread work wonderfully.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
