Tomato and Basil Soup (Printable Version)

Silky tomato soup with fresh basil and olive oil, perfect for cozy meals.

# What You Need:

→ Vegetables

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

→ Liquids

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

→ Herbs & Seasoning

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

→ Garnish

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

# How to Make It:

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 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 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, blend the soup until smooth and silky. Alternatively, 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 the hot soup into serving bowls. Garnish each portion with fresh basil leaves and a drizzle of extra virgin olive oil.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually only spent 40 minutes, which feels like stealing.
  • Fresh basil at the end transforms it from good to unforgettable, turning a basic tomato soup into something that feels restaurant-worthy.
  • The silky texture from blending makes even store-bought winter tomatoes feel elegant and intentional.
02 -
  • Never blend hot soup in a sealed blender without venting the lid slightly, or you'll learn about pressure the hard way with a kitchen ceiling that needs cleaning.
  • If your soup tastes flat after blending, it's usually because the heat has mellowed the flavors—a small pinch of salt and a squeeze of acid (lemon or vinegar) wakes everything back up.
03 -
  • Make a big batch and freeze it in portions—it reheats beautifully and feels like having a gift from your past self on a busy evening.
  • The fresher your basil, the more vibrant the final soup tastes, so add it at the very end and never cook it longer than necessary.
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