Creamy Tomato Basil Soup (No Cream)

Follow our step-by-step guide on how to make Creamy Tomato Basil Soup (No Cream).

1. Step 1

   In a Dutch oven or a sturdy stockpot, warm the canola oil over medium-low heat.

2. Step 2

   Toss in the chopped onion and garlic, sautéing them until they soften and become fragrant, which should take about five minutes.

3. Step 3

   Next, stir in the canned tomatoes, using a potato masher to break them down as you mix.

4. Step 4

   Incorporate the cubed bread, chopped basil, and a sprinkle of brown sugar into the tomato blend.

5. Step 5

   Let this simmer gently until the bread is thoroughly soaked and starts to disintegrate, roughly ten minutes.

6. Step 6

   Carefully transfer the mixture to a blender, filling it no more than halfway.

7. Step 7

   Add the butter, secure the lid, and pulse a few times before blending until silky smooth.

8. Step 8

   If needed, repeat this process in batches.

9. Step 9

   Once pureed, return the soup to the Dutch oven over medium heat.

10. Step 10

    Pour in the chicken broth and let it simmer until warmed through, about five minutes.

11. Step 11

    Finally, season with salt and freshly ground black pepper to your liking.

12. Step 12

    Enjoy the comforting aroma as this delightful soup comes together, perfect for cozy evenings or sharing with loved ones.