Tomato and Basil Soup (Printable Version)

Velvety smooth soup with ripe tomatoes and fresh basil, ready in 40 minutes.

# 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like you've been simmering it all day, but honestly takes less time than ordering takeout.
  • The basil hits at just the right moment, making the whole kitchen smell like an Italian garden.
  • You can make it vegan, creamy, or somewhere in between depending on what you have on hand.
02 -
  • If your soup tastes flat after blending, don't panic; a pinch more salt or a squeeze of lemon juice will wake everything right back up.
  • Blending warm soup can be tricky and dangerous if you're not careful, so let it cool slightly and never fill your blender more than halfway full.
03 -
  • Make a double batch and freeze half in containers for those moments when you need comfort food but have zero energy to cook.
  • The cream is optional, but if you're using it, stir it in after the soup cools slightly so it doesn't break from the heat.
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