Tomato Basil Soup with Croutons

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Mary Ann Addis

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A boozy tomato soup that is perfect at any time of the year. Pair with a glass of white wine, and you simply have an enjoyable meal!



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Tomato Basil Soup With Croutons

A boozy tomato soup that is perfect at any time of the year. Pair with a glass of white wine, and you simply have an enjoyable meal!
Active Time10 minutes
Total Time35 minutes
Course: Soup
Keyword: croutons, tomatoes, white wine, winter



  • 3-5 lbs Large Tomatoes, quartered The juicer, the better
  • 1 Onion
  • 1 Garlic clove
  • 2 tbsp Olive oil
  • cup White wine
  • 1 bunch Basil leaves
  • 1 2-3 inch Parmesan rind
  • ¼ cup Cream
  • 1 tsp Kosher Salt
  • ½ tsp Cracked black pepper


  • Day-old bread, largely cubed
  • 2-3 tbsp Olive oil
  • ½ tsp Kosher Salt



  • Quarter and dice the tomatoes and onions. Smash and dice the garlic clove. Over medium-high heat, add oil to large Dutch Oven (Instant Pot or Crockpot), and add tomatoes, onion, and garlic.
  • Add the wine to the tomatoes, and cook the alcohol off, about 3 to 4 minutes.
  • Add the bunch of basil and the parmesan rind. The parmesan adds a bit of creaminess and a nutty flavor. Lower the heat to medium-low when it comes to a boil. Cover with a lid, and cook for an additional 12 minutes.
  • Remove the basil stems, and using an immersion blender, blend until smooth and creamy. Alternatively, pour in batches into a blender to purée.
  • In the meantime, preheat the oven to 375°, and slice and cut the crusty bread into large size croutons, and place them on a cooking sheet. Drizzle olive oil, give a pinch of salt, and toss the bread. Bake until golden brown, 4-6 minutes. Toss the bread over at the halfway mark to ensure toasting on all sides.
    Lastly, drizzle the cream into the soup along with salt and pepper.
  • Sauté the tomato soup for an additional 5 minutes to thicken up a bit. Taste for seasoning. Ladle into serving bowls, topped with a few large freshly toasted croutons. Enjoy!


Instant Pot
  • Follow the instructions, but after sautéing, cook on high for 8 minutes and then release the pressure.
  • Use the immersion blender, and then switch in sauté. 
  • Follow the instructions, and cook for 45 minutes on high. 
  • Use the immersion blender, and then continue to cook for an additional 10 minutes. 



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