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Creamy tomato basil soup with buttery croutons
Easier-to-swallow option below ↓tomato-soup, basil-steam
When you want something that tastes like summer and comfort at once, this soup delivers. We simmer ripe tomatoes with plenty of cream and butter102 kcal so every spoonful carries real nourishment without any effort.
The secret is time and fat. Letting the tomatoes cook down with onion and garlic builds depth, then the cream and a knob of butter turn it into something that coats the tongue and stays with you.
Why it works
Tomatoes bring brightness while the dairy brings the calories and softness. A few torn croutons on top give just enough texture for those who can manage it; the rest disappears into the soup.
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Creamy tomato basil soup with buttery croutons
Prep
10 min
Cook
25 min
Serves
4
Per serving
+560
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 x 400g tins whole tomatoes
- 1 cup vegetable or chicken209 kcal stock
- 1 cup whole milk149 kcal
- 1/2 cup heavy cream
- A big handful of fresh basil
- Salt, black pepper, pinch of sugar
- For croutons: 2 thick slices bread, more butter, grated parmesan110 kcal
Method
- Melt the butter in a heavy pot and soften the onion and garlic without browning.
- Add the tomatoes, stock, milk122 kcal and a pinch of sugar. Simmer 15–20 minutes until the tomatoes have broken down.
- Blitz with a stick blender until smooth, then stir in the cream and most of the basil. Season well and keep warm.
- For the croutons, cube the bread, toss in melted butter and parmesan, and bake or fry until golden. Scatter over bowls with extra basil.
A swirl of extra cream or a spoon of pesto on top adds another easy 100 kcal per bowl.
Make it your own
- Make a double batch and freeze portions — it reheats beautifully with a splash of milk.
- A tin of white beans blended in adds protein and creaminess without changing the flavour much.
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