Tomato Soup (Printable)
Silky tomato blend with onions, garlic and basil, simmered and pureed for a comforting, vegetarian bowl.
# What You Need:
→ 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 ⅓ cups vegetable broth
→ Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon sugar (optional, to balance acidity)
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon ground black pepper
10 - 1 teaspoon dried basil or a few fresh basil leaves (plus extra for garnish)
→ Optional
11 - ¼ cup heavy cream or milk (for creaminess)
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; sauté for 5 minutes until softened and fragrant.
02 - Add 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 basil, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until all vegetables are tender.
04 - Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until silky smooth. Alternatively, transfer to a countertop blender in batches and blend until velvety.
05 - If using, stir in heavy cream or milk. Warm the soup through gently but do not bring to a boil.
06 - Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil leaves. Serve warm.
# Expert Suggestions:
01 -
- It turns a mountain of ripe tomatoes into something velvety and deeply satisfying with almost no fuss.
- The balance of sweetness from the carrot and that hint of sugar tames every bit of tomato acidity without masking the flavor.
02 -
- Blending hot soup in a countertop blender can cause pressure to build up, so always remove the center cap from the lid and cover it with a towel.
- Roasting the tomatoes and carrots before simmering adds a smoky depth that transforms the entire flavor profile.
03 -
- The biggest secret is patience with the simmer because those twenty minutes are when everything stops tasting like separate ingredients and starts tasting like soup.
- If your tomatoes are less than perfect, a tablespoon of tomato paste stirred in with the broth rescues the depth beautifully.