Classic Tomato Soup (Print version)
Silky tomato soup from ripe tomatoes, onions, and basil, warm, comforting, ready in about 40 minutes.
# What goes in:
→ Vegetables
01 - 2 lbs ripe tomatoes, chopped
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
→ Liquids
05 - 3 1/3 cups vegetable broth
→ Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon sugar (optional, to balance acidity)
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon dried basil or a few fresh basil leaves (plus extra for garnish)
→ Optional
11 - 1/4 cup heavy cream or milk (for creaminess)
# Cooking steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot; sauté for 5 minutes until softened and fragrant.
02 - Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally, until they begin to break down and release their juices.
03 - Pour in the vegetable broth and add the basil, salt, pepper, and sugar if using. Bring to a boil, then reduce the heat and let it simmer uncovered for 20 minutes until all vegetables are tender.
04 - Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, transfer to a countertop blender in batches and blend until smooth.
05 - If using, stir in the heavy cream or milk. Warm the soup through gently over low heat, but do not bring to a boil.
06 - Taste the soup and adjust the seasoning with additional salt or pepper as needed. Ladle into bowls and garnish with fresh basil leaves.
# Tips from flavorandfeast:
01 -
- It turns cheap, overripe tomatoes into something that tastes like it took far more effort than forty minutes.
- The silky texture feels like a restaurant dish but the method is genuinely forgiving for beginners.
02 -
- Never fill a countertop blender more than halfway with hot soup because the steam pressure can blow the lid off and cause serious burns.
- Roasting the tomatoes and carrots with a drizzle of oil for twenty minutes before simmering adds a smoky sweetness that transforms the final flavor entirely.
03 -
- If your tomatoes are particularly acidic, a tiny squeeze of honey works even better than sugar to round out the flavor without sweetness.
- Strain the blended soup through a fine mesh sieve if you want an impossibly smooth texture that rivals any fine dining version.