Tomato and Basil Soup (Printer-friendly)

Silky tomato soup with aromatic basil and olive oil, ready in 40 minutes for a comforting Italian appetizer or light meal.

# What You'll 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 - Fresh basil leaves for garnish
11 - Additional olive oil for drizzling

# How To Make It:

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

# Expert Advice:

01 -
  • The balance of acidity and sweetness makes this soup deeply satisfying without being heavy, perfect for those evenings when you want something nourishing but not overwhelming.
  • You can make this in big batches and freeze portions, which has rescued countless busy weeknights when I stare blankly into my fridge hoping dinner will materialize.
02 -
  • Never boil the soup vigorously after adding basil as it will turn bitter and lose its vibrant flavor.
  • If using a standard blender rather than immersion, fill it only halfway with hot soup and place a kitchen towel over the lid before blending to prevent steam explosions.
03 -
  • For dinner parties, I serve this soup in espresso cups as an elegant starter that guests can sip without spoons, garnished with a single tiny basil leaf and drop of cream.
  • When tomato season peaks and prices drop, I make enormous batches to freeze, first reducing the soup slightly more than usual so it takes up less freezer space and can be thinned when reheating.
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