Tomato and Basil Soup (Print view)

Velvety smooth tomato soup with fresh basil, onions, and garlic. Perfect comfort food in under an hour.

# 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

# Cooking Steps:

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.
06 - Use an immersion blender to purée the soup until silky smooth, or blend in batches using a countertop blender.
07 - Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.
08 - Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

# Expert Ideas:

01 -
  • Simple and easy to prepare in just 40 minutes.
  • Completely vegetarian and gluten-free (when omitting or checking cream labels).
  • Bursting with the fresh, aromatic flavors of ripe tomatoes and basil.
02 -
  • Use an immersion blender directly in the pot to save time and cleanup.
  • Don't skip the sugar if your tomatoes are very acidic; it helps balance the final flavor.
  • Always use fresh basil for the most aromatic results.
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