Simple Plant-Based Tomato Basil Soup with Homemade Croutons

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The Story

I'll keep this story short, because I want you to get to cooking. My tomato basil soup is something I love to make when I'm trying to make due before I get paid. I'll be completely honest here, I have no shame. It's a dish that is so budget-friendly, but it doesn't feel that way. Just a few fresh ingredients, some from a can, and a little patience go a long way here.

This particular soup is getting posted strictly, right now, because of my friend from work, shout out to Annie Dunbar. She asked me if I had any good Whole 30 recipes for her, and I obviously got overly excited. I looked at a tomato soup recipe she was going home to make, and it just felt overly complicated. I'm not bashing the creator at all, but I just feel like cooking for people who don't like to cook or don't normally cook should be simplified. So that's what I created her just for her... and you.

Only two notes on this recipe. You'll notice that salt is added at pretty much every step. It's crucial to salt and taste as you go, so don't be afraid to alter how much you put in based on preference. If you like your soup saltier, live and let live. And remember, this will freeze like a beauty so you can have it forever and ever.

Simple Plant-Based Tomato Basil Soup with Homemade Croutons

Prep time: 5 minutes | Cook time: 1 hour | Yield: 2-3 servings

For the soup

  • 1 28 oz. can whole peeled tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/4 cup fresh basil, chopped
  • 1 1/2 cups vegetable stock
  • 1/2 tsp + 1/2 tsp + 1/2 tsp salt
  • 1/2 tsp black pepper

For the croutons

  • 1 slice multi-grain or dark wheat bread
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp fresh basil, chopped
  • 1 tsp olive oil

For the soup

  1. Heat oil over medium-high heat in a large pot. Cook down onions, garlic and 1/2 tsp salt until onions are translucent, about 10 minutes. 
  2. Lower heat to low, add in tomatoes, fresh basil and 1/2 tsp salt and cook for an additional 20 minutes. 
  3. Remove from heat, add in vegetable stock, 1/2 tsp salt and pepper and blend mixture until completely smooth. Place soup back in pot and cook on low for 30 minutes. 

For the Croutons

  1. Preheat oven to 425° Fahrenheit.
  2. Slice bread into bite-size squares. Toss in oil, garlic powder, salt and fresh basil. Spread across baking sheet.
  3. Bake for 5 minutes, then broil on low for an additional 4-5 minutes.