Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Crispy Bread
Method
Soup Preparation
- 1
- 2
Add Tomatoes and Broth
Pour in the 28 ounces of canned crushed tomatoes and 2 cups of vegetable broth. Stir to combine and bring the mixture to a simmer.
- 3
Simmer and Season
Let the soup simmer for 15-20 minutes, stirring occasionally. Add 1 teaspoon of salt and 1 teaspoon of black pepper. Adjust seasoning to taste.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- 5
Add Cream and Basil
Stir in 1 cup of heavy cream and 1 cup of chopped fresh basil leaves. Let the soup heat through for another 5 minutes.
Crispy Bread Preparation
- 6
Prepare the Bread
Preheat your oven to 400°F (200°C). Place the sliced bread on a baking sheet.
- 7
Season and Bake
Drizzle the bread slices with 2 tablespoons of olive oil and sprinkle a pinch of salt over them. Bake in the preheated oven for about 10-12 minutes, or until crispy and golden.
