Velvety soup with ripe tomatoes, onions, garlic, and fresh basil, finished with olive oil drizzle.
# What You 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.
06 - Use an immersion blender to purée the soup until silky smooth, or blend in batches using a countertop blender.
07 - Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.
08 - Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.
