Tomato and Basil Soup

A silky, vibrant tomato soup infused with aromatic basil and a drizzle of extra virgin olive oil—perfect for a comforting appetizer or light meal. This classic Italian dish brings together the freshness of ripe tomatoes and the earthy notes of garden-fresh herbs for a truly satisfying experience.

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Whether you are looking for a quick lunch or a sophisticated starter for a dinner party, this soup delivers on both flavor and texture. Its beautiful red hue and aromatic scent make it as pleasing to the eye as it is to the palate.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes, chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced
• Liquids: 700 ml vegetable stock; 2 tbsp extra virgin olive oil
• Herbs & Seasoning: 1 small bunch fresh basil, leaves picked; 1 tsp salt (or to taste); ½ tsp freshly ground black pepper; 1 tsp sugar (optional)
• Garnish: Extra basil leaves; 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

To ensure a smooth cooking process, have your large saucepan and immersion blender ready. Using a sharp knife and a sturdy chopping board will make prepping the 1.5 kg of tomatoes much easier, and a ladle is essential for serving the perfect portion.

Varianten und Anpassungen

For a creamier soup, add 100 ml of heavy cream or coconut milk before blending. To keep the recipe strictly vegan, ensure that your vegetable stock is plant-based.

Serviervorschläge

This soup is best enjoyed alongside crusty bread or classic grilled cheese sandwiches. These sides are perfect for dipping into the silky tomato base.

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At approximately 140 calories per serving, this Tomato and Basil soup is a light yet flavorful choice that brings a touch of Italian sunshine to any table.

Recipe FAQs

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for the smoothest results. If using a standard blender, work in batches and blend for 2-3 minutes until completely silky. Strain through a fine mesh for an ultra-refined finish.

→ Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes or crushed tomatoes work beautifully. Use approximately two 28-ounce cans and reduce the initial cooking time by 5 minutes since canned tomatoes are already soft and broken down.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually develop and deepen over time. Reheat gently over medium-low heat, stirring occasionally to prevent separation.

→ What should I serve with this soup?

Crusty bread, grilled cheese sandwiches, or garlic focaccia make perfect accompaniments. The soup also pairs beautifully with a simple green salad dressed with balsamic vinaigrette.

→ Can I freeze this soup for later?

Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.