Tomato and Basil Soup (Printable)

Velvety smooth tomato soup with aromatic basil and olive oil. Ready in 40 minutes.

# What You 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
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - 1/4 cup heavy cream or plant-based cream, optional

# How To Make It:

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 fresh basil leaves. Using an immersion blender, purée the soup until silky smooth, or blend in batches using a countertop blender.
06 - Taste and adjust seasoning with salt and pepper. For enhanced 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 Tips:

01 -
  • It is incredibly easy to prepare and ready in just 40 minutes.
  • The recipe uses fresh, wholesome ingredients to deliver a rich, comforting taste.
  • It is naturally vegetarian and gluten-free, making it a crowd-pleasing option for different dietary needs.
02 -
  • Use an immersion blender to purée the soup directly in the pot for easier cleanup.
  • Always check broth and cream labels to ensure the dish remains gluten-free or suitable for other allergies.
  • A touch of sugar can help balance the natural acidity of the tomatoes if they are particularly sharp.
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