Tomato and Basil Soup (Printable Version)

Velvety smooth soup featuring ripe tomatoes and fresh basil, finished with olive oil.

# Ingredient List:

→ 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 and 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

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes begin 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 and add basil leaves. Using an immersion blender, purée the soup until silky smooth. Alternatively, blend in batches using a countertop blender.
06 - Taste and adjust seasoning with salt and pepper. For added richness, stir in heavy cream if using.
07 - Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when really you just needed 40 minutes and genuine tomatoes.
  • The whole thing comes together in one pot, which means less cleanup and more time enjoying what you made.
  • Fresh basil transforms it from ordinary to the kind of soup people ask you to make again and again.
02 -
  • Blending while the soup is still steaming hot is dangerous, so let it cool just enough to be safe, or blend it in smaller batches where you feel in control.
  • The difference between a flat soup and a glowing one often comes down to tasting it before serving, because salt isn't just about making things salty, it's about making flavors wake up.
03 -
  • If your soup breaks or separates after adding cream, whisk in a tablespoon of cold water and it usually comes back together smoothly.
  • Freeze it in portions before adding cream, so you can thaw and reheat without worrying about the cream breaking.
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