Tomato and Basil Soup - Rico Skillet

# 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 to balance acidity

→ Garnish

10 - Extra basil leaves for serving

11 - Additional olive oil for drizzling

# Cooking Steps:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.

02 - Add the garlic and cook for 1 minute, stirring constantly to prevent browning.

03 - Stir in the chopped tomatoes and cook for 10 minutes until the tomatoes break down and release their juices.

04 - Add the vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.

05 - Add the basil leaves reserving a few for garnish, then blend the soup using an immersion blender or in batches in a blender until smooth and silky.

06 - Taste and adjust seasoning as needed.

07 - Serve hot, garnished with extra basil and a drizzle of olive oil.

# Expert Advice:

01 -

The secret lies in letting the tomatoes break down naturally until they create their own thick and luscious base.
It is a wonderful way to use up a surplus of garden herbs before they lose their peak fragrance.

02 -

If the tomatoes are particularly acidic, that tiny pinch of sugar is not cheating but a necessary balance.
I learned that blending while the soup is screaming hot can cause a messy eruption so let it cool slightly first.

03 -

Roasting the tomatoes first can add a smoky depth if you have extra time on your hands.
Always taste the soup after blending because the flavor profile shifts once the basil is fully incorporated.