Tomato and Basil Soup (Printable)

Silky tomato and basil soup ready in 40 minutes. Perfect comforting appetizer or light meal.

# Ingredient List:

→ 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 & 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 acidity balance

→ Garnish

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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped 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 chopped tomatoes and cook for 10 minutes until they break down and release their natural 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. Blend the soup using an immersion blender or in batches in a blender until smooth and silky.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or sugar as needed.
07 - Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.

# Expert Tips:

01 -
  • It tastes like summer distilled into a bowl, even if you're using winter tomatoes.
  • The whole thing comes together in less time than it takes to watch a cooking show episode.
  • Fresh basil at the end transforms it from good to something people ask you to make again.
02 -
  • Don't blend the soup immediately after adding the basil or it will turn an anxious grayish color instead of a vibrant green—wait just a moment for it to settle.
  • If your soup tastes thin and watery, that means your tomatoes released more liquid than expected, so simmer it uncovered for another 5 to 10 minutes to concentrate the flavor.
03 -
  • Buy tomatoes at their peak ripeness and don't refrigerate them—they taste better at room temperature, and cold deadens their flavor.
  • If you're using canned tomatoes instead of fresh, use high-quality ones and reduce the cooking time slightly since they've already broken down.
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