Creamy Tomato Basil Soup with Parmesan Pull-Apart Bread

This rich, velvety tomato basil soup is elevated by a swirl of cream and served alongside a golden, cheesy garlic parmesan pull-apart bread for the ultimate dunking experience. A truly comforting and satisfying meal any time of year.

Prep

20 min

Cook

35 min

Total

55 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 4 cups (946 ml) vegetable broth
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) fresh basil, chopped
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 (16 ounce) package refrigerated biscuit dough (like Pillsbury Grands)
• 1/2 cup (1 stick) unsalted butter, melted
• 3 cloves garlic, minced (for bread)
• 1/4 cup (25 g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried oregano

Instructions

1. 01

   For the soup: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

2. 02

   Stir in minced garlic and cook for 1 minute more until fragrant. Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.