Tomato and Basil Soup (Printable)

A velvety blend of ripe tomatoes, onions, garlic, and fresh basil, finished with a drizzle of olive oil.

# What You'll Need:

→ Vegetables

01 - 3.3 pounds 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 Tips:

01 -
  • It transforms humble ingredients into something that tastes like it came from a tiny Italian trattoria
  • The recipe is forgiving enough to work with whatever tomatoes you have on hand
02 -
  • Roasting the tomatoes first at 200°C for 30 minutes adds incredible depth if you have the time
  • Hot soup blended can explode, so either use an immersion blender or let it cool slightly first
03 -
  • Use an immersion blender if possible, it makes everything easier and safer
  • Always taste your tomatoes first and adjust the sugar accordingly
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