Tomato Basil Soup
A velvety, comforting classic that highlights the vibrant sweetness of sun-ripened tomatoes and the aromatic freshness of basil.
Ingredients
- •3 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •4 cloves garlic, minced
- •2 cans (28 oz each) whole peeled plum tomatoes
- •2 cups vegetable broth
- •1/2 cup fresh basil leaves, packed
- •1/2 cup heavy cream
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and cook for 5-7 minutes until translucent and soft.
- 3
Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- 4
Add the canned tomatoes with their juices, using a wooden spoon to break them into smaller pieces.
- 5
Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer.
- 6
Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
- 7
Remove the pot from the heat and stir in the fresh basil leaves.
- 8
Use an immersion blender to process the soup until smooth, or transfer to a standard blender in batches.
- 9
Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- 10
Warm through over low heat for 2-3 minutes before serving.
💡 Chef tips
- For a deeper flavor, roast the canned tomatoes on a baking sheet at 400°F (200°C) for 20 minutes before adding them to the pot.
- To make this recipe pareve, simply omit the heavy cream or substitute it with full-fat canned coconut milk.
- This soup stores perfectly in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
✅ How it should turn out
The finished soup should be a vibrant, creamy orange-red color with a silky texture, smelling intensely of fresh herbs and tasting rich, savory, and perfectly balanced between acidity and sweetness.