Tomato Basil Soup (Print version)

Smooth blend of ripe tomatoes and fresh basil with a hint of cream for cozy warmth.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 pounds ripe tomatoes, chopped (or 2 cans, 28 oz each, whole peeled tomatoes)
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 2 cups vegetable broth
07 - 1 cup water

→ Herbs & Flavorings

08 - 1 teaspoon sugar (optional)
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 large handful fresh basil leaves, plus extra for garnish

→ Garnish

12 - 1/4 cup heavy cream or coconut cream (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; cook for 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chopped tomatoes with juices (or canned tomatoes), vegetable broth, water, sugar if using, salt, and pepper. Bring to a boil.
04 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until tomatoes and vegetables are very soft.
05 - Remove pot from heat and stir in fresh basil leaves.
06 - Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a countertop blender.
07 - Return pureed soup to pot, stir in cream if desired, and gently reheat. Adjust seasoning according to taste.
08 - Ladle soup into bowls and garnish with additional basil leaves and a drizzle of cream if preferred.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, even on the coldest days.
  • The whole thing comes together in under an hour, no fancy techniques required.
  • One pot means minimal cleanup, more time to actually enjoy your soup.
02 -
  • Never blend hot soup in a regular blender with the lid sealed—it will explode, and I learned this the embarrassing way.
  • Fresh basil added at the very end keeps its color and flavor bright; boil it too long and it turns dark and loses its punch.
  • If your soup tastes too acidic, a pinch of sugar goes a long way—but add it slowly, tasting as you go.
03 -
  • Tear your basil by hand right before serving or adding it to the pot—it stays fresher and more vibrant that way.
  • If you're making this ahead, add the basil fresh when you reheat it rather than letting it sit in the cold soup overnight.

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