Tomato and Basil Soup

Experience the ultimate comfort in a bowl with this velvety Tomato and Basil Soup. Perfectly balancing the sweetness of ripe tomatoes with the aromatic punch of fresh garlic and peppery basil, this Italian-inspired classic is finished with a luxurious drizzle of extra virgin olive oil. It is a simple yet sophisticated dish that brings warmth to any table.

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This soup is a celebration of simple flavors working in harmony. By simmering the vegetables slowly and pureeing them to a silky consistency, you create a depth of flavor that tastes like it has been cooking for hours, though it only takes 40 minutes from start to finish.

Ingredients

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

Instructions

1. Sauté the Aromatics

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

2. Cook the Garlic

Stir in garlic and cook for 1 minute until fragrant.

3. Soften the Tomatoes

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

4. Simmer the Soup

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

5. Puree with Basil

Remove from heat. Add fresh basil leaves. Use an immersion blender to purée the soup until silky smooth, or blend in batches in a countertop blender.

6. Final Seasoning

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

7. Serve and Garnish

Ladle soup into bowls, drizzle with a little extra virgin olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a significantly richer and more concentrated flavor, you can roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot. This caramelizes the natural sugars and adds a smoky depth to the soup.

Varianten und Anpassungen

To make this recipe entirely vegan, simply use a plant-based cream or omit the cream altogether; the pureed vegetables and olive oil already provide a wonderful richness. Always ensure your vegetable broth is certified gluten-free if you have dietary restrictions.

Serviervorschläge

This soup is best enjoyed with a side of crusty artisan bread for dipping or a classic, gooey grilled cheese sandwich. It also makes a wonderful starter for a larger Italian-themed dinner party.

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With its vibrant color and heartwarming flavor, this Tomato and Basil Soup is a testament to the beauty of simple Italian cooking. Whether it's a chilly evening or a quick weekday lunch, this dish is sure to satisfy and impress.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned whole or diced tomatoes. Use two 28-ounce cans and adjust cooking time slightly since canned tomatoes are already softened in their own juices.

→ How do I make this soup creamy without dairy?

The soup naturally achieves a silky texture through puréeing. For extra creaminess without dairy, blend in a small amount of soaked cashews, coconut milk, or simply add more olive oil when serving.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely before transferring to airtight containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What's the purpose of the sugar?

Sugar helps balance the natural acidity of tomatoes, especially if they're not perfectly ripe. Start with a small amount and taste—add only if needed for a balanced flavor profile.

→ Do I need to peel the tomatoes?

No need to peel tomatoes. The immersion blender breaks down the skins completely, creating a smooth texture. If you prefer an ultra-smooth consistency, pass the puréed soup through a fine-mesh sieve.

→ How can I intensify the flavor?

Roast the tomatoes at 200°C (400°F) for 30 minutes before adding them to the pot. This concentrates their natural sweetness and adds a subtle depth to the finished soup.