Tomato Basil Soup (Printer-friendly)

A smooth blend of ripe tomatoes and fresh basil creating a comforting, aromatic dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 pounds ripe tomatoes, chopped (or 2 cans whole peeled tomatoes, 28 oz each)
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 2 cups vegetable broth
07 - 1 cup water

→ Herbs & Flavorings

08 - 1 teaspoon sugar (optional)
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 large handful fresh basil leaves, plus extra for garnish

→ Garnish

12 - ¼ cup heavy cream or coconut cream (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped tomatoes with their juices (or canned tomatoes), vegetable broth, water, sugar if using, salt, and black pepper. Bring mixture to a boil.
04 - Reduce heat to a low simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until tomatoes and vegetables are very soft.
05 - Remove pot from heat and stir in fresh basil leaves.
06 - Use an immersion blender to puree the soup until smooth or carefully blend in batches using a countertop blender.
07 - Return the pureed soup to the pot, stir in cream if desired, and gently reheat. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with additional basil leaves and a drizzle of cream if preferred.

# Expert Tips:

01 -
  • It tastes like pure tomato—no fancy tricks, just the real thing brightened by fresh basil.
  • Ready in under an hour, yet it feels like you've spent the afternoon cooking.
  • Works with whatever tomatoes you can find, fresh or canned, and never disappoints.
02 -
  • Fresh basil added before blending turns dark and loses its brightness—add it after the heat is off and blend gently, or tear it fresh over each bowl.
  • The difference between 'good' and 'why is this so good' often comes down to tasting as you go and adjusting seasonings in the last few minutes.
03 -
  • Roast your tomatoes in a hot oven for 20 minutes before adding them to the pot—it deepens the flavor in a way that feels almost unfair.
  • An immersion blender keeps you from burning yourself transferring hot soup between containers, and the soup stays hotter longer.

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