Tomato Basil Soup
A comforting, velvety classic combining ripe tomatoes and fresh fragrant basil for a cozy bowl of warmth.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, diced
- •3 cloves garlic, minced
- •2 cans (28 ounces each) whole peeled San Marzano tomatoes with their juices
- •2 cups vegetable broth (500ml)
- •1/2 cup fresh basil leaves, loosely packed
- •1/2 cup heavy cream (or full-fat coconut milk for a pareve version)
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 teaspoon granulated sugar (optional, to balance acidity)
Instructions
- 1
Heat the extra virgin olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the diced onion and sauté for about 6 to 8 minutes until soft and translucent.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant, making sure not to burn it.
- 4
Pour in the whole peeled tomatoes, crushing them slightly with your hands or a wooden spoon, along with their juices.
- 5
Add the vegetable broth, salt, black pepper, and sugar if using. Bring the mixture to a gentle boil.
- 6
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld together.
- 7
Remove the pot from the heat and stir in the fresh basil leaves.
- 8
Using an immersion blender, carefully puree the soup right in the pot until completely smooth and creamy. Alternatively, let it cool slightly and transfer it in batches to a countertop blender.
- 9
Stir in the heavy cream and gently warm the soup over low heat for another 2 to 3 minutes without letting it boil.
- 10
Ladle into warm bowls, garnish with extra fresh basil leaves and a drizzle of olive oil, and serve immediately.
💡 Chef tips
- For a dairy-free (pareve) version, substitute the heavy cream with full-fat canned coconut milk or unsweetened almond milk.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months before adding the cream.
- Serve with homemade garlic croutons or a grilled cheese sandwich for a complete meal.
✅ How it should turn out
The finished soup is vibrant and rich, offering a smooth, velvety texture with the bright, sweet acidity of tomatoes balanced by aromatic fresh basil.