Tomato and Basil Soup (Print Version)

Silky smooth blend of ripe tomatoes, aromatic basil, and vegetables finished with olive oil. Ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 3.3 lbs 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

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 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 start 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 in a countertop blender.
06 - Taste and season with salt and pepper. 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 Tips:

01 -
  • It tastes like summer in a bowl, ready in under an hour, which means you can actually make it on a weeknight without stress.
  • One pot, minimal chopping, and the immersion blender does all the heavy lifting—this is the kind of cooking that feels effortless but tastes deliberate.
02 -
  • Don't blend while the soup is too hot or it will splatter everywhere and scare you half to death; wait just a minute after turning off the heat so the temperature drops slightly and becomes safer.
  • Fresh basil turns dark and loses flavor if you cook it too long, which is why it goes in right before blending—this single choice makes the difference between a vibrant soup and a dull one.
03 -
  • If you accidentally over-salt the soup, stir in a raw potato cut in half and simmer for a few minutes—it will absorb the excess salt, and you can fish it out before serving.
  • A drizzle of really good olive oil at the very end isn't extravagant; it's the difference between a nice soup and one people ask you about for months afterward.
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