Tomato and Basil Cream Soup

Tomato soup it’s quite a classic, but there are people that don’t like it, especially kids. I don’t know why because it’s so tasty and delicious. Maybe they find it kinda boring, I don’t know.

This soup is so easy to make and it pairs so well with the croutons, you’re gonna love it. You can also add some parmesan shavings on top.

Ingredients:

• 800 g of canned tomatoes, or fresh ones
• 1 onion
• 1 garlic clove
• 3 tablespoons of tomato sauce
• 3-4 leaves of fresh basil
• 10 sprigs of fresh parsley
• 500 ml of homemade vegetable stock
• salt, pepper, olive oil
• sugar to taste (2-3 teaspoons)

This is so easy to make, in 30 minutes you’ll have a delicious bowl of steamy soup on the table.

Let’s get started. Peel the onion and garlic. Chop both. Saute the onion for 5-6 minutes until translucent. Add the chopped garlic, saute for 2 more minutes.

Add the canned tomatoes or fresh ones, roughly chopped. Add the tomato sauce as well. Season with salt and pepper. Add the basil and half of the parsley.

Bring to a boil and then, add the vegetable stock and let the soup simmer on medium heat for 20 minutes. Add the sugar, but make sure to taste every time you add a teaspoon to adjust the taste based on your preference. Some tomatoes are more acidic than the other, so be careful not to add too much sugar, because we don’t want a sweet soup.

Add the remaining parsley, season again if it’s necessary and turn the heat off. Let the soup cool for 10 minutes with the lid on, and then, blend the soup until you reach the desired consistency.

For the croutons:

• 1 big slice of bread of your choice
• a drizzle of extra virgin olive oil
• salt, pepper and oregano

Cut the slice of bread into cubes. Move them to a baking sheet lined with parchment paper. Drizzle some oil and season with salt, pepper and oregano. Stir with your hands to coat every piece of bread, and move the baking sheet to the oven to bake for about 10 minutes, or until golden brown at 180*.

!! Keep an eye on the croutons because they will burn extremely easy and go in a matter of seconds from golden brown to black.

Serve the soup warm with croutons, slices of parmesan cheese and freshly ground black pepper.

I want to share with you something interesting, a post about tomatoes, everything you need to know about this delicious and so healthy fruit (you know that tomatoes are fruits no? Not vegetables.)

That is a long post, so you have to take your time and read it, you will love it. I found some cool health benefits that tomatoes have.

Here , on the http://www.well-beingsecrets.com/ website, you can find so many interesting things about health and food. I scrolled through some posts and I found some really interesting things, that I didn’t know before.

This is another interesting post about unhealthy eating and foods, that deserves a reading. I am not much of a fast food person, but it’s cool to know facts about the food you’re eating.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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Tomato and Basil Cream Soup

Yield: 2 L

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 800 g of canned tomatoes, or fresh ones
• 1 onion
• 1 garlic clove
• 3 tablespoons of tomato sauce
• 3-4 leaves of fresh basil
• 10 sprigs of fresh parsley
• 500 ml of homemade vegetable stock
• salt, pepper, olive oil
• sugar to taste, 2-3 teaspoons
• For the croutons:
• 1 big slice of bread of your choice
• a drizzle of extra virgin olive oil
• salt, pepper and oregano

Instructions

1. Peel the onion and garlic. Chop both. Saute the onion for 5-6 minutes until translucent.
2. Add the chopped garlic, saute for 2 more minutes.
3. Add the canned tomatoes or fresh ones, roughly chopped.
4. Add the tomato sauce as well. Season with salt and pepper.
5. Add the basil and half of the parsley.
6. Bring to a boil and then, add the vegetable stock and let the soup simmer on medium heat for 20 minutes.
7. Add the sugar, but make sure to taste every time you add a teaspoon to adjust the taste based on your preference.
8. Some tomatoes are more acidic than the other, so be careful not to add too much sugar, because we don't want a sweet soup.
9. Add the remaining parsley, season again if it's necessary and turn the heat off.
10. Let the soup cool for 10 minutes with the lid on, and then, blend the soup until you reach the desired consistency.
11. Cut the slice of bread into cubes. Move them to a baking sheet lined with parchment paper.
12. Drizzle some oil and season with salt, pepper and oregano.
13. Stir with your hands to coat every piece of bread, and move the baking sheet to the oven to bake for about 10 minutes, or until golden brown at 180*.
14. Serve the soup warm with croutons, slices of parmesan cheese and freshly ground black pepper.

Notes

!! Keep an eye on the croutons because they will burn extremely easy and go in a matter of seconds from golden brown to black.