Tomato and Basil Soup

Experience the ultimate comfort with this velvety Tomato and Basil Soup. This Italian-inspired dish features ripe tomatoes simmered to perfection with onions, garlic, and aromatic basil, finished with a luxurious drizzle of extra virgin olive oil for a sophisticated touch.

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This recipe transforms fresh vegetables into a silky-smooth masterpiece. By simmering the ingredients together and using an immersion blender, you achieve a professional-quality texture that is both satisfying and light.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (roughly chopped), 1 medium yellow onion (diced), 2 cloves garlic (minced)
• Liquids: 750 ml (3 cups) vegetable broth, 2 tbsp extra virgin olive oil (plus more for drizzling)
• Herbs & Seasoning: 1 small bunch fresh basil leaves (plus extra for garnish), 1 tsp sugar (optional), salt and freshly ground black pepper to taste
• Garnish: 60 ml (1/4 cup) heavy cream or plant-based cream (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.

Step 4

Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.

Step 5

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).

Step 6

Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.

Step 7

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a richer flavor profile, you can roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot with the onions and garlic.

Varianten und Anpassungen

To make this soup entirely vegan, simply use a plant-based cream alternative or omit the cream entirely to let the tomato flavor shine on its own.

Serviervorschläge

Pair this comforting soup with crusty artisan bread or a classic grilled cheese sandwich for a complete and hearty meal.

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Whether enjoyed as a light lunch or a cozy starter, this Tomato and Basil Soup is a timeless Italian classic that never fails to please. Enjoy the vibrant colors and deep, comforting aromas of this homemade favorite.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes or crushed tomatoes work perfectly. Use about 2-3 cans (28 oz each) and reduce the simmering time slightly since they're already cooked down.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if needed. Freezes well for up to 3 months.

→ Can I make this soup vegan?

Absolutely. Simply omit the cream or use plant-based alternatives like coconut cream, cashew cream, or almond milk. The soup remains deliciously creamy from the blended tomatoes.

→ What's the best way to achieve a smooth texture?

An immersion blender works perfectly directly in the pot. For the silkiest results, use a high-speed blender and strain through a fine-mesh sieve. Blend in batches if using a countertop blender.

→ What should I serve with this soup?

Crusty bread, garlic knots, or grilled cheese sandwiches pair perfectly. A simple green salad with balsamic vinaigrette makes a nice light meal. For protein, add white beans or serve with poached eggs.

→ Why add sugar to tomato soup?

Sugar balances the natural acidity in tomatoes, especially if they're not perfectly ripe. Start with 1 teaspoon and adjust to taste. Honey or grated carrot are natural alternatives.