Tomato Basil Soup with Croutons

Soups taste best in the winter season. On a cold, windy day, when you return home in the care of your family and a hot bowl of soup, the feeling is simply beyond words. A simple, homemade soup not only warms your body, but it also warms and nourishes your heart 🙂

It’s winter in Germany, and every day, I’m thinking of making warm, comforting meals for my family. Today, on one such snowy day, I decided to make soup and sandwiches for lunch. I stuck to the basic Tomato Basil Soup, which I have always loved and, over the years, improved and perfected.

This soup is easy to make, can be made with everyday ingredients available in the kitchen and tastes absolutely delicious.

Just like I make Asparagus Soup in the spring and Roasted Butternut Soup in Autumn, Tomato Basil Soup is my go-to soup for the winter.

I garnish this soup with fresh homemade croutons, fresh cream and basil. A dash of cream balances the sourness from the tomatoes, the croutons add a crunchy element, and basil brings freshness to the soup.

Let’s check out the recipe for Tomato Basil soup with croutons.

Equipment Needed:

Ingredients Needed to make Tomato Basil soup with croutons

1 tbsp Butter
1 tsp Oil
2 inch piece Cinnamon Stick
1 tsp Black peppercorns
1 Medium-Sized Onion; chopped roughly
1 Medium-Sized Carrot; chopped roughly
1 Medium-Sized Potato; chopped roughly
4 Medium-Sized Tomatoes; chopped roughly
6 Cups Water
Salt; to taste
8-10 Basil Leaves; and some extra for garnishing
1 tbsp Fresh Cream; and some more for garnishing
4 Slices Bread
Oil; for frying bread to make croutons

Method to make Tomato Basil soup with croutons

Heat butter and oil in a pressure cooker. Add cinnamon and black peppercorns. Fry them on medium heat for about 1 minute.
Add onion. Fry it till it changes colour.
Add potatoes and carrots. Fry them on medium heat till the potatoes brown a bit.
Add tomatoes and salt. Mix well and fry on high heat for 2-3 minutes.
Add water and mix. Close the lid of the pressure cooker and cook till the vegetables are fully done.
While the vegetables are cooking, remove the edges of the bread slices. Cut them into cubes. Fry them till they turn golden brown.
Remove them on a paper towel. Croutons are ready. Keep them aside.
When the pressure in the cooker is released, open it.
Using a hand blender, blend the vegetables in the broth.
Strain to remove the grainy stuff that’s left, and collect the strained soup in a saucepan.
Boil the soup on medium heat for 2-3 minutes. Add basil leaves and fresh cream. Taste and check the salt.
Turn off the heat. For serving, pour the soup into a soup bowl. Put as many croutons as you desire. Garnish with fresh basil leaves and fresh cream.

Here is the recipe in printable format:

Tomato Basil Soup with Croutons

Padmini

A delicious warming soup made with vegetables and ripe tomatoes, garnished with basil, fresh cream and homemade croutons.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 28

Course Appetizer, Soup

Cuisine Indian

Servings 2 People

Equipment

Pressure Cooker
Knives and Chopping board
Hand Blender
Strainer
Saucepan
Soup Bowls for serving

Ingredients

1 tbsp Butter
1 tsp Oil
2 inch piece Cinnamon Stick
1 tsp Black peppercorns
1 Medium-Sized Onion; chopped roughly
1 Medium-Sized Carrot; chopped roughly
1 Medium-Sized Potato; chopped roughly
4 Medium-Sized Tomatoes; chopped roughly
6 Cups Water
Salt; to taste
8-10 Basil Leaves; and some extra for garnishing
1 tbsp Fresh Cream; and some more for garnishing
4 Slices Bread
Oil; for frying bread to make croutons

Instructions

Heat butter and oil in a pressure cooker.
Add cinnamon and black peppercorns. Fry them on medium heat for about 1 minute.
Add onion. Fry it till it changes colour.
Add potatoes and carrots. Fry them on medium heat till the potatoes brown a bit.
Add tomatoes and salt. Mix well and fry on high heat for 2-3 minutes.
Add water and mix. Close the lid of the pressure cooker and cook till the vegetables are fully done.
While the vegetables are cooking, remove the edges of the bread slices. Cut them into cubes.
Fry them till they turn golden brown.
Remove them on a paper towel. Croutons are ready. Keep them aside.
When the pressure in the cooker is released, open it.
Using a hand blender, blend the vegetables in the broth.
Strain to remove the grainy stuff that's left and collect the strained soup in a saucepan.
Boil the soup on medium heat. Add basil leaves. Taste and check the salt.
Add fresh cream and mix.
Turn off the heat.
For serving, pour the soup into a soup bowl. Put as many croutons as you desire. Garnish with fresh basil leaves and fresh cream.

Keyword tomato soup, tomato soup with croutons

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Tomato Basil Soup with Croutons