Tomato and Basil Soup (Print view)

Silky tomato soup with aromatic basil and olive oil—perfect for a comforting appetizer or light meal.

# What You'll Need:

→ Vegetables

01 - 3.3 pounds 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 extra virgin olive oil for drizzling

# Cooking Steps:

01 - Heat extra virgin olive oil in a large saucepan over medium heat. Add finely chopped onion and cook for 5 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Stir in chopped tomatoes and cook for 10 minutes, allowing them to break down and release their natural juices.
04 - Add vegetable stock, salt, pepper, and optional sugar. Bring to a boil, then reduce heat and gently simmer for 15 minutes.
05 - Add basil leaves, reserving several for garnish. Using an immersion blender or in batches with a standard blender, puree soup until smooth and silky.
06 - Taste soup and adjust seasoning with salt and pepper as needed to achieve desired flavor balance.
07 - Ladle hot soup into bowls. Garnish with reserved basil leaves and drizzle with additional extra virgin olive oil before serving.

# Expert Ideas:

01 -
  • It tastes like you spent hours in the kitchen when really it's just 40 minutes of gentle, honest cooking.
  • That first spoonful hits different when the basil is still alive in the flavor and the olive oil adds a whisper of richness.
02 -
  • Blending hot soup can be dangerous, so either use an immersion blender right in the pot or let batches cool slightly before blending, keeping the lid slightly ajar to let steam escape.
  • The basil goes in just before blending, not at the beginning, because cooking it for 25 minutes turns it into a gray shadow of itself instead of a bright, living flavor.
03 -
  • If you don't have an immersion blender, you can also pass the soup through a fine sieve for an even silkier texture, though it's more work and your arms will feel it.
  • The quality of your olive oil matters more in this soup than almost anywhere else, since it's so prominent; splurge on something fragrant and peppery that you actually enjoy tasting.
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