Tomato and Basil Soup (Printable)

Silky tomato soup with fresh basil and olive oil—comforting Italian flavors in every spoonful.

# What You Need:

→ Vegetables

01 - 3.3 pounds ripe tomatoes, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 3 cups vegetable stock
05 - 2 tablespoons extra virgin olive oil

→ Herbs and Seasoning

06 - 1 small bunch fresh basil leaves, picked
07 - 1 teaspoon salt, or to taste
08 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional for balancing acidity

→ Garnish

10 - Extra basil leaves for garnish
11 - Additional olive oil for drizzling

# Directions:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
02 - Add the minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes until they break down and release their natural juices.
04 - Add the vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Add the basil leaves, reserving a few for garnish. Using an immersion blender or regular blender in batches, puree the soup until smooth and silky.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or sugar as needed.
07 - Serve hot in bowls, garnished with fresh basil leaves and a drizzle of extra virgin olive oil.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl, even when it's rainy outside, because fresh basil somehow makes everything feel like the best season.
  • Ready in 40 minutes, which means you can go from craving comfort to actually tasting it before your mood shifts.
  • Silky, smooth texture without cream (though you can add it if you want), so it's naturally light but deeply satisfying.
02 -
  • Adding basil before blending makes it turn dark and lose its brightness, so stir it in after everything's smooth and the heat has mostly gone.
  • Tomato soup tastes different the next day—richer, deeper—so if you have time, make it in the morning and reheat it gently for dinner.
03 -
  • Make this soup in summer when tomatoes are at their peak, then freeze it in portions for those moments when you need something familiar and warming.
  • If you don't have an immersion blender, let the soup cool slightly and work in batches with a regular blender, or push it through a fine-mesh strainer for an even silkier texture.
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