A delightful and comforting creamy tomato soup enhanced with fresh basil and topped with crispy Parmesan croutons.
Preheat your oven to 375°F (190°C).
Preheating ensures the croutons bake evenly and become crispy.
Cut the bread into small cubes and toss them with olive oil and grated Parmesan cheese.
Use stale bread for the best texture in your croutons.
Spread the bread cubes on a baking sheet and bake for 10-12 minutes until golden and crispy.
Keep an eye on the croutons to prevent burning.
In a saucepan, melt the butter over medium heat.
Butter adds a rich flavor to the soup base.
Add the chopped onion and garlic to the saucepan and sauté until softened.
Stir frequently to avoid burning the garlic.
Add the chopped tomatoes and fresh basil to the saucepan, and cook for 10 minutes.
Cooking the tomatoes enhances their natural sweetness.
Blend the mixture until smooth using a blender.
For a smoother texture, strain the blended soup through a sieve.
Return the blended soup to the saucepan, stir in the cream, and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Simmer the soup for 10 minutes to allow the flavors to meld.
Stir occasionally to prevent the soup from sticking to the pan.
Serve the soup hot, garnished with the Parmesan croutons.
Add a drizzle of olive oil or a sprinkle of fresh basil for extra flavor.