Savory Tomato Basil Garlic Soup with Croutons
This delightful tomato soup offers a fresh, savory twist, steering clear of the traditional creamy and pureed varieties often found in canned versions. Instead, it presents a vibrant broth filled with the essence of sun-ripened tomatoes and aromatic garlic. The star of this dish is the homemade garlic croutons made from crusty sourdough bread, perfectly toasted to golden perfection. Enhanced with fresh basil and freshly grated Parmesan cheese, this soup is not just a meal; it’s a comforting experience reminiscent of dining at Gramercy Tavern in NYC. Perfect for a cozy dinner, this recipe serves as a warming embrace for any gathering.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
extra virgin olive oil
1/2 cup (for croutons)
garlic cloves
9 (minced)
crusty white sourdough bread
8 ounces (cut into 1-inch cubes)
extra virgin olive oil
2 tablespoons (for soup)
large onions
3 (finely chopped)
chicken stock
8 cups (canned chicken broth is okay)
peeled plum tomatoes
2 (28 ounce) cans (drained and coarsely crushed)
parmesan cheese
1/2 cup (freshly grated)
salt
to taste
fresh ground pepper
to taste
fresh basil
1/4 cup (thinly sliced for garnish)
parmesan cheese
1/4 cup (shaved for garnish)
Instructions
1
Preheat your oven to 300°F (150°C). In a large mixing bowl, combine 1/2 cup of extra virgin olive oil with 3 minced garlic cloves. Add 8 ounces of cubed sourdough bread and toss well to ensure each piece is evenly coated.
2
Spread the coated bread evenly on a large baking sheet in a single layer. Bake in the preheated oven for about 20 minutes or until the croutons are golden brown, stirring halfway through. Once done, set them aside to cool.
3
While the croutons are baking, heat 2 tablespoons of olive oil in a large heavy-duty pot over medium heat. Add the finely chopped onions and sauté for approximately 25 minutes, or until they become very tender and translucent.
4
Stir in the remaining 6 minced garlic cloves and cook for another minute, allowing their fragrance to infuse the onions.
5
Pour in 8 cups of chicken stock and add the drained and coarsely crushed tomatoes along with 1/2 cup of freshly grated Parmesan cheese. Bring the mixture to a simmer and let it bubble gently uncovered for about 30 minutes, stirring occasionally to combine flavors.
6
Season the soup with salt and freshly ground pepper to taste as it simmers.
7
Just before serving, add the garlic bread croutons to the soup, allowing them to soften slightly, and cook for one additional minute.
8
Ladle the soup into bowls and garnish each serving with thinly sliced fresh basil and shaved Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Savory Tomato Basil Garlic Soup with Croutons.
Is this a creamy tomato soup?
No, this is a brothy soup that steers clear of traditional creamy and pureed varieties.
What restaurant inspired this soup?
This recipe is reminiscent of dining at Gramercy Tavern in NYC.
How many garlic cloves are needed in total?
You will need 9 garlic cloves in total for this recipe.
What kind of bread is recommended for the croutons?
The recipe calls for crusty white sourdough bread cut into 1-inch cubes.
What temperature should the oven be set to for baking croutons?
The oven should be preheated to 300°F (150°C).
How long do the croutons need to bake?
Bake the croutons for about 20 minutes or until they are golden brown.
How much olive oil is used for the croutons?
You should use 1/2 cup of extra virgin olive oil for the croutons.
How many onions are used in the soup?
The recipe requires 3 large onions, finely chopped.
How long should the onions be sautéed?
Sauté the onions for approximately 25 minutes until they are very tender and translucent.
How much chicken stock is required?
The recipe calls for 8 cups of chicken stock, though canned chicken broth is also acceptable.
What type of tomatoes are used?
Use two 28-ounce cans of peeled plum tomatoes.
How should the tomatoes be prepared before adding to the pot?
The tomatoes should be drained and coarsely crushed.
Is there cheese inside the soup broth?
Yes, 1/2 cup of freshly grated Parmesan cheese is added to the simmering soup.
How long does the soup simmer?
The soup should bubble gently uncovered for about 30 minutes.
Should the soup be covered while simmering?
No, the instructions specify to let it simmer uncovered.
When do you add the garlic to the soup pot?
Add 6 minced garlic cloves after the onions have sautéed for 25 minutes.
How much garlic goes into the crouton mixture?
Three minced garlic cloves are combined with the bread and olive oil for the croutons.
What is the final step before serving the soup?
Add the croutons to the soup, allow them to soften for one minute, then ladle into bowls.
What are the garnishes for this soup?
The soup is garnished with thinly sliced fresh basil and shaved Parmesan cheese.
How much fresh basil is needed?
You will need 1/4 cup of thinly sliced fresh basil.
Is extra virgin olive oil used in the soup base as well?
Yes, 2 tablespoons of extra virgin olive oil are used to sauté the onions.
Can I use pre-grated Parmesan cheese?
The recipe recommends freshly grated Parmesan for the soup and shaved Parmesan for the garnish.
How should I season the soup?
Season the soup with salt and freshly ground pepper to taste as it simmers.
What is the texture of the bread cubes for croutons?
They should be 8 ounces of crusty sourdough cut into 1-inch cubes.
What color should the croutons be when finished?
The croutons should be toasted to a golden brown perfection.
Does the recipe include nutritional information like calories?
No, the provided data does not include specific nutritional values like calories or fat.
How many total ingredients are in this recipe?
There are 12 ingredients listed for this soup recipe.
What category does this recipe fall into?
This recipe is categorized as a soup, specifically a savory tomato and garlic variety.
How should the Parmesan be prepared for the garnish?
The Parmesan used for garnish should be shaved rather than grated.