Tomato and Basil Soup (Print)

Velvety soup with ripe tomatoes, onions, garlic, and fresh basil. Simmered to perfection and finished with olive oil.

# Components:

→ Vegetables

01 - 3.3 lbs ripe tomatoes, roughly chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Liquids

04 - 3 cups vegetable broth
05 - 2 tablespoons extra virgin olive oil, plus more for drizzling

→ Herbs & Seasoning

06 - 1 small bunch fresh basil leaves, plus extra for garnish
07 - 1 teaspoon sugar (optional, to balance acidity)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1/4 cup heavy cream or plant-based cream (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.
04 - Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.
05 - Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth (or blend in batches in a countertop blender).
06 - Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.
07 - Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The basil at the end makes the whole kitchen smell incredible
  • Perfect for using up tomatoes when they are at their peak
02 -
  • Roasting the tomatoes first at 200°C for 30 minutes adds a deep, caramelized flavor
  • Hot soup expands when blended, never fill your blender more than halfway
  • The soup tastes better the next day, if you can resist eating it all immediately
03 -
  • Use an immersion blender directly in the pot for less cleanup
  • Taste your tomatoes before adding sugar, sweet summer tomatoes may not need it
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