Tomato and Basil Soup (Print View)

Silky tomato soup with fresh basil and olive oil, ready in 40 minutes.

# Components:

→ Vegetables

01 - 3.3 lb ripe tomatoes, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 3 cups vegetable stock
05 - 2 tablespoons extra virgin olive oil

→ Herbs & Seasoning

06 - 1 small bunch fresh basil leaves, picked
07 - 1 teaspoon salt, or to taste
08 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional for acidity balance

→ Garnish

10 - Fresh basil leaves for garnish
11 - Additional olive oil for drizzling

# Preparation Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes until the tomatoes break down and release their natural juices.
04 - Add the vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Add the basil leaves, reserving a few for garnish. Blend the soup using an immersion blender or in batches in a standard blender until smooth and silky.
06 - Taste the soup and adjust salt, pepper, and sugar as needed to balance flavors.
07 - Ladle soup into bowls and serve hot, garnished with fresh basil leaves and a drizzle of olive oil.

# Expert Advice:

01 -
  • It tastes nothing like canned tomato soup—silky and alive, like you've captured the season in a bowl.
  • Ready in 40 minutes flat, which means you can make it on a Wednesday night without breaking a sweat.
  • Completely forgiving; if your tomatoes aren't perfect, the blender becomes your best friend and smooths everything out.
02 -
  • Don't blend the basil into the soup—it turns brown and bitter if you cook it too long, which is why you add it right before blending and reserve some for raw garnish.
  • If your tomatoes taste watery or bland, the sugar becomes essential, but start with just half a teaspoon because you can always add more.
03 -
  • Use an immersion blender directly in the pot to save yourself from the stress of moving scalding soup around your kitchen.
  • Add the basil leaves in the final minute before blending so they taste fresh and bright rather than cooked and muddy.
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