Tomato and Basil Soup

Experience the warmth of a classic Italian kitchen with this Tomato and Basil Soup. This silky, vibrant dish is infused with aromatic basil and finished with a drizzle of extra virgin olive oil—making it the perfect comforting appetizer or a satisfying light meal for any occasion.

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This recipe relies on the natural sweetness of ripe tomatoes, which are simmered until they break down into a luscious base. Whether you are hosting a dinner party or looking for a quick weeknight soup, this dish delivers sophisticated flavor with minimal effort.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (chopped), 1 medium onion (finely chopped), 2 cloves garlic (minced)
• Liquids: 700 ml vegetable stock, 2 tbsp extra virgin olive oil
• Herbs & Seasoning: 1 small bunch fresh basil (leaves picked), 1 tsp salt (or to taste), ½ tsp freshly ground black pepper, 1 tsp sugar (optional)
• Garnish: Extra basil leaves, additional olive oil for drizzling

Instructions

1.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.

2.

Add the garlic and cook for 1 minute, stirring to avoid browning.

3.

Stir in the chopped tomatoes and cook for 10 minutes, until the tomatoes break down and release their juices.

4.

Add the vegetable stock, salt, pepper, and sugar (if using). Bring to a boil, then reduce the heat and simmer gently for 15 minutes.

5.

Add the basil leaves (reserve a few for garnish), then blend the soup using an immersion blender or in batches in a blender until smooth and silky.

6.

Taste and adjust seasoning as needed.

7.

Serve hot, garnished with extra basil and a drizzle of olive oil.

Zusatztipps für die Zubereitung

Always sauté the onions over medium heat to ensure they become translucent without burning, which provides a sweet foundation for the soup. When using a standard blender, allow the soup to cool slightly before blending in batches to prevent pressure buildup.

Varianten und Anpassungen

For a creamier texture, stir in 100 ml of heavy cream or coconut milk just before blending. To keep the recipe strictly vegan, ensure that your vegetable stock is plant-based.

Serviervorschläge

This soup is best enjoyed alongside crusty artisan bread or classic grilled cheese sandwiches. The bread provides the perfect vessel for soaking up every drop of the silky tomato base.

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With its vibrant color and deep, savory-sweet profile, this Tomato and Basil Soup is a timeless favorite that brings a touch of Italian elegance to your table. Enjoy it hot and fresh for the ultimate comforting experience.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work wonderfully. Use two 28-ounce cans of whole peeled tomatoes or crushed tomatoes. They actually provide consistent year-round flavor and may reduce your prep time significantly.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The flavors actually deepen overnight. For longer storage, freeze for up to 3 months—thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What's the best way to achieve the smoothest texture?

An immersion blender works perfectly directly in the pot. If using a standard blender, work in batches and vent the lid to release steam. For ultra-silky results, strain through a fine-mesh sieve after blending.

→ Can I make this creamy without dairy?

Absolutely. Blend in a half cup of full-fat coconut milk, cashew cream, or soaked raw cashews. These options add luxurious creaminess while keeping it completely plant-based and naturally sweet.

→ What pairs well with this soup?

Crusty sourdough, focaccia, or a classic grilled cheese sandwich are perfect companions. For lighter fare, serve alongside a simple green salad with vinaigrette. The soup also shines as an elegant starter before pasta dishes.

→ How can I adjust the acidity?

The sugar in the recipe helps balance naturally acidic tomatoes. Taste after simmering—if still too tart, add sugar in quarter-teaspoon increments. Conversely, a splash of balsamic vinegar can brighten flat-tasting soup.