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Creamy Tomato Soup with Herbed Bread is the perfect dish for those cozy nights when you crave warmth and comfort. This rich and velvety soup, paired with slices of herbed bread, creates a delightful experience that is both satisfying and easy to prepare. Whether you’re unwinding after a long day or hosting a casual gathering, this recipe is a wonderful way to indulge in homemade goodness.
Why You’ll Love This Recipe
This creamy tomato soup is not only delicious but also incredibly simple to make. It features fresh ingredients and can be whipped up in under an hour. The herbed bread complements the soup perfectly, making it a complete meal that warms both the heart and the stomach.
- Quick and easy to prepare
- Comforting and satisfying
- Fresh ingredients for vibrant flavors
- Perfect for meal prep or a weeknight dinner
- Great for pairing with salads or sandwiches
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- 1 cup heavy cream
- Salt and pepper to taste
- 1 loaf crusty bread (like sourdough or baguette)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
How to Make Creamy Tomato Soup with Herbed Bread
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the diced tomatoes (with their juice), vegetable broth, dried basil, oregano, and sugar. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Keep warm while you prepare the herbed bread.
- Preheat the oven to 375°F (190°C). Slice the crusty bread into thick slices.
- In a small bowl, mix the butter, chopped parsley, and thyme. Spread the herbed butter on each slice of bread.
- Place the slices on a baking sheet and bake for 10-12 minutes, until golden and crispy.
- Serve the creamy tomato soup hot, garnished with a drizzle of olive oil and paired with the herbed bread.
Tips for the Best Results
- For a smoother texture, ensure the soup is blended thoroughly.
- Adjust seasoning based on your taste preferences; add more herbs or a splash of balsamic vinegar for extra depth.
- Use fresh tomatoes when in season for an even more vibrant flavor.
Easy Variations
- For a spicy kick, add a pinch of red pepper flakes while sautéing the onions.
- Swap the heavy cream for coconut milk for a dairy-free version.
- Incorporate roasted red peppers or sun-dried tomatoes for an added layer of flavor.
What to Serve With It
- A crisp green salad with a zesty vinaigrette
- Grilled cheese sandwiches for a classic pairing
- A side of crunchy vegetable sticks with hummus
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat until warmed through. The herbed bread is best enjoyed fresh but can be stored in a sealed bag for a day or two; toast before serving to regain its crunch.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- 1 cup heavy cream
- Salt and pepper to taste
- 1 loaf crusty bread (like sourdough or baguette)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the diced tomatoes (with their juice), vegetable broth, dried basil, oregano, and sugar. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Keep warm while you prepare the herbed bread.
- Preheat the oven to 375°F (190°C). Slice the crusty bread into thick slices.
- In a small bowl, mix the butter, chopped parsley, and thyme. Spread the herbed butter on each slice of bread.
- Place the slices on a baking sheet and bake for 10-12 minutes, until golden and crispy.
- Serve the creamy tomato soup hot, garnished with a drizzle of olive oil and paired with the herbed bread.
Notes: For a smoother texture, ensure the soup is blended thoroughly. Adjust seasoning based on your taste preferences.
