Tomato and Basil Soup (Printable)

Silky smooth soup featuring ripe tomatoes, fresh basil, and aromatic vegetables finished with extra virgin olive oil.

# What You'll Need:

→ Vegetables

01 - 3.3 pounds 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

# How to Make It:

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. 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 Hints:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than a coffee run.
  • The velvety texture comes from blending, so there's no need for cream unless you want extra richness.
  • Fresh basil hits at the very end, so it keeps that bright, alive flavor that makes your mouth wake up.
02 -
  • Don't skip blending just because you want chunks—this soup's whole magic is that silky texture that makes your mouth feel warm.
  • Taste the soup before it's fully blended and remember that flavor; after blending the taste can shift slightly and you might need a pinch more salt.
03 -
  • An immersion blender is worth its weight in gold here—it gives you more control than a countertop blender and you can blend right in the pot, taste as you go, and stop when it's exactly as smooth as you want.
  • The magic moment is when you add basil to the hot soup off the heat. That warmth releases all the oils in the leaves without cooking them into something muted and exhausted.
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