Tomato and Basil Soup (Printable version)

Velvety smooth tomato soup with fresh basil and aromatic vegetables, finished with extra virgin 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

# How To Make:

01 - Heat extra virgin 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, puree the soup until silky smooth, or blend in batches using a countertop blender.
06 - Taste and season with salt and freshly ground black pepper. For additional richness, stir in heavy cream if using.
07 - Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent the whole day cooking.
  • The basil doesn't go bitter, and the soup stays silky without any cream if you don't want it.
  • One pot, minimal cleanup, and somehow it always impresses people even though you barely tried.
02 -
  • If you blend the soup while it's still steaming hot, the blender lid can pop off and you'll have basil-tomato on the ceiling, so either let it cool slightly or hold the lid down with a kitchen towel.
  • The sugar isn't about sweetness—it's a pinch that neutralizes acidity, so taste first and don't add it out of habit.
03 -
  • Use an immersion blender instead of a countertop blender if you have one—it's faster, easier to control, and there's less cleanup.
  • The difference between good olive oil and great olive oil becomes obvious in the final drizzle, so use the best you can afford for that last step.
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