Pin Bring the warmth of an Italian kitchen into your home with this Tomato and Basil Soup. It is a silky, vibrant dish infused with the aromatic essence of fresh basil and finished with a high-quality extra virgin olive oil, making it the perfect comforting appetizer or light meal for any occasion.
Pin The beauty of this soup lies in its simplicity, relying on the savory depth of garlic and onions. Whether you are seeking a quick weeknight dinner or a sophisticated starter for a dinner party, this easy-to-follow recipe delivers authentic Italian flavor with minimal effort.
Ingredients
- 1.5 kg ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 700 ml vegetable stock
- 2 tbsp extra virgin olive oil
- 1 small bunch fresh basil, leaves picked
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 tsp sugar (optional, to balance acidity)
- Extra basil leaves (for garnish)
- Additional olive oil (for drizzling)
Instructions
- Step 1
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
- Step 2
- Add the garlic and cook for 1 minute, stirring to avoid browning.
- Step 3
- Stir in the chopped tomatoes and cook for 10 minutes, until the tomatoes break down and release their juices.
- Step 4
- Add the vegetable stock, salt, pepper, and sugar (if using). Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
- Step 5
- Add the basil leaves (reserve a few for garnish), then blend the soup using an immersion blender or in batches in a blender until smooth and silky.
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Serve hot, garnished with extra basil and a drizzle of olive oil.
Zusatztipps für die Zubereitung
Using the right tools is essential for the perfect texture. A large saucepan allows the tomatoes to break down evenly, while an immersion blender helps achieve that signature silky consistency. Always remember to use a chopping board and knife for precise prep work and a ladle for serving.
Varianten und Anpassungen
For a richer, creamier soup, you can add 100 ml of heavy cream or coconut milk just before blending. To keep the dish strictly vegan, simply ensure that your vegetable stock is plant-based. The optional teaspoon of sugar is highly recommended if your tomatoes are particularly acidic to ensure a balanced flavor profile.
Serviervorschläge
This soup is traditionally served hot, garnished with fresh basil leaves and a final drizzle of olive oil. For a classic comfort meal, enjoy it alongside thick slices of crusty bread or a gooey grilled cheese sandwich to soak up every last drop of the vibrant broth.
Pin With its simple preparation and deep, comforting flavors, this Tomato and Basil Soup is sure to become a staple in your recipe collection. Prepare this batch for four people and savor the timeless combination of fresh produce and Italian tradition in every spoonful.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves when made ahead—flavors meld and deepen overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot. For ultra-silky results, use a high-speed blender in batches, then strain through a fine-mesh sieve. The extra step removes any remaining bits for restaurant-quality smoothness.
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole or crushed tomatoes work beautifully. Use two 28-ounce cans of high-quality plum tomatoes. You may need slightly less stock since canned tomatoes release less liquid than fresh when cooked down.
- → How can I adjust the consistency?
For a thicker soup, simmer uncovered longer or add a tablespoon of tomato paste. To thin it down, simply add more vegetable stock, one quarter cup at a time, until reaching your desired consistency.
- → What's the purpose of the sugar?
The sugar balances natural acidity, especially if tomatoes aren't perfectly ripe. Start with a small amount and taste after blending—add more only if needed. Some prefer the bright acidity, so this remains optional.
- → Can I freeze this soup?
Certainly. Cool completely, then transfer to freezer-safe containers, leaving space for expansion. It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that cream-added versions may separate slightly upon reheating.