Tomato and Basil Soup

A velvety, comforting soup featuring ripe tomatoes simmered with onions, garlic, and aromatic basil, finished with a drizzle of extra virgin olive oil. This classic Italian-inspired dish is perfect for a cozy lunch or a light dinner, offering a balance of fresh vegetables and fragrant herbs.

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Using simple, high-quality ingredients like extra virgin olive oil and fresh basil ensures a rich and authentic flavor. This soup is as nourishing as it is delicious, making it a staple for anyone seeking a wholesome, plant-based meal.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (roughly chopped), 1 medium yellow onion (diced), 2 cloves garlic (minced)
• Liquids: 750 ml (3 cups) vegetable broth, 2 tbsp extra virgin olive oil (plus more for drizzling)
• Herbs & Seasoning: 1 small bunch fresh basil leaves (plus extra for garnish), 1 tsp sugar (optional, to balance acidity), salt and freshly ground black pepper to taste
• Garnish: 60 ml (1/4 cup) heavy cream or plant-based cream (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.

Step 4

Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.

Step 5

Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth (or blend in batches in a countertop blender).

Step 6

Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.

Step 7

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a richer flavor, roast tomatoes in the oven at 200°C (400°F) for 30 minutes before adding to the pot. This step caramelizes the tomatoes and adds a wonderful depth to the finished soup. Always ensure you have your required tools ready: a large pot, an immersion blender, a ladle, and a chef's knife with a cutting board.

Varianten und Anpassungen

To make this recipe entirely vegan, simply use plant-based cream or omit the cream entirely. If your tomatoes are particularly acidic, adding the optional teaspoon of sugar is highly recommended to balance the flavor profile. Always check broth and cream labels to ensure they meet your specific gluten-free or allergen requirements.

Serviervorschläge

This vibrant red soup is best served warm. It pairs perfectly with crusty bread or a classic grilled cheese sandwich, which is ideal for dipping into the silky broth. Garnish each bowl with a few fresh basil leaves and a light drizzle of extra virgin olive oil for a professional touch.

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Whether you are looking for a simple weeknight dinner or a sophisticated starter for an Italian feast, this Tomato and Basil Soup is a crowd-pleaser. Enjoy the wholesome goodness of 1.5 kg of ripe tomatoes transformed into a silky, comforting masterpiece.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work beautifully. Use whole peeled tomatoes for the best texture and flavor. They're actually more consistent year-round and may even yield a richer soup since they're picked at peak ripeness.

→ How do I make this soup thicker?

Simmer longer uncovered to reduce liquid, or add a tablespoon of tomato paste. For a creamy version, stir in heavy cream or blend in a cooked potato before puréeing.

→ Can I freeze this soup?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. The texture remains excellent after thawing. Reheat gently on the stove, stirring occasionally.

→ What's the best way to achieve a silky smooth texture?

An immersion blender works perfectly directly in the pot. For ultra-smooth results, pass the puréed soup through a fine-mesh sieve to remove any remaining fibers or seeds.

→ How can I enhance the flavor?

Roast tomatoes first at 200°C for 30 minutes to concentrate their natural sweetness. Add a pinch of red pepper flakes for subtle heat or grate in some Parmesan before serving for umami depth.