Tomato and Basil Soup (Printable Version)

Velvety smooth soup featuring ripe tomatoes and fresh basil, finished with olive oil.

# What You'll Need:

→ Vegetables

01 - 3.3 lb 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

# Method:

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 Suggestions:

01 -
  • It is naturally vegetarian and gluten-free, catering to various dietary needs.
  • The recipe uses simple pantry staples like onions, garlic, and vegetable broth.
  • It can be prepared in just 40 minutes, making it an ideal weeknight meal.
02 -
  • Balance the acidity of the tomatoes with a teaspoon of sugar to bring out the brightness of the basil.
  • Always use an immersion blender for a silky smooth texture without the mess of transferring hot liquid.
  • Always check the labels of your broth and cream to ensure the dish remains gluten-free.
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