Silky Tomato and Basil Soup

A silky, vibrant tomato soup infused with aromatic basil and a drizzle of extra virgin olive oil—perfect for a comforting appetizer or light meal. This classic Italian soup is easy to prepare and highlights the fresh, bold flavors of ripe tomatoes.

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This soup balances the natural acidity of tomatoes with the sweetness of fresh basil and a touch of sugar. It is a timeless dish that serves four and can be whipped up in just 40 minutes.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (chopped), 1 medium onion (finely chopped), 2 cloves garlic (minced)
• Liquids: 700 ml vegetable stock, 2 tbsp extra virgin olive oil
• Herbs & Seasoning: 1 small bunch fresh basil (leaves picked), 1 tsp salt (or to taste), ½ tsp freshly ground black pepper, 1 tsp sugar (optional, to balance acidity)
• Garnish: Extra basil leaves, additional olive oil (for drizzling)

Instructions

Step 1

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

Step 2

Add the garlic and cook for 1 minute, stirring to avoid browning.

Step 3

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

Step 4

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

Step 5

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

Step 6

Taste and adjust seasoning as needed.

Step 7

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

Zusatztipps für die Zubereitung

Using an immersion blender directly in the saucepan makes cleanup much easier. If using a standard blender, remember to let the soup cool slightly and blend in small batches to ensure safety with the hot liquid.

Varianten und Anpassungen

For a creamier soup, add 100 ml of heavy cream or coconut milk before blending. For a vegan version, ensure the vegetable stock is plant-based.

Serviervorschläge

This vibrant soup pairs perfectly with crusty bread or a classic grilled cheese sandwich for a comforting and complete meal.

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This Tomato and Basil Soup is not only delicious but also light, with each serving containing approximately 140 calories, 6g of fat, 19g of carbohydrates, and 3g of protein. Enjoy this simple taste of Italy!

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, you can substitute 2 cans (800g total) of whole or chopped tomatoes. This works well year-round when fresh tomatoes aren't at their peak ripeness.

→ How can I make this soup creamier?

Add 100ml of heavy cream or coconut milk before blending for a luxurious, velvety texture. Coconut milk keeps it dairy-free while adding subtle sweetness.

→ Can I freeze tomato and basil soup?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adjusting seasoning as needed.

→ Why add sugar to tomato soup?

A small amount of sugar balances the natural acidity of tomatoes, creating a more rounded, harmonious flavor without making the soup taste sweet.

→ What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or garlic bread are classic pairings. A simple green salad also complements the soup nicely for a complete meal.

→ Do I need to peel the tomatoes first?

No, since you'll be blending the soup until smooth, peeling isn't necessary. The immersion blender will process the skins completely into the silky texture.