Tomato Creama Soup Recipe

Directions for Tomato Creama Soup

1. 1

   Sautéing the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

2. 2

   Cooking the Tomatoes

   Add the canned whole tomatoes (with their juice) and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

3. 3

   Blending the Soup

   Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious of the hot liquid.

4. 4

   Adding Cream and Seasoning

   Stir in the heavy cream and chopped basil. Season with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes.

5. 5

   Preparing the Bread

   While the soup simmers, preheat your oven to 375°F (190°C). Brush the slices of Italian bread with olive oil and sprinkle with salt. Place them on a baking sheet and toast in the oven for about 10 minutes, or until golden brown.

6. 6

   Serving

   Serve the hot tomato cream soup in bowls alongside the warm, seasoned Italian bread.