Tomato Basil Soup

This classic soup highlights the fresh, vibrant flavors of ripe tomatoes and sweet basil, blended into a smooth and comforting puree.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4-6

Ingredients

• 1 tbsp olive oil

• 1 medium onion, coarsely chopped

• 2 carrots, coarsely chopped

• 2 tsp garlic, minced

• 3 lbs fresh tomatoes, cored and cut into large chunks

• 2 cups vegetable or chicken stock

• 1 cup fresh basil leaves, coarsely chopped, plus more for garnish

• 1 tsp salt, or to taste

• ¼ tsp black pepper

• 1-2 tbsp heavy cream, for garnish (optional)

Instructions:

Instructions

1. Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrots and cook for 4-5 minutes, until the onions have softened.

2. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Cook Tomatoes: Add the chopped tomatoes to the pot. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and release their juices.

4. Simmer: Pour in the stock and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for 30 minutes, or until the carrots are very tender.

5. Add Basil: Remove the pot from the heat and stir in the chopped fresh basil.

6. Blend: Using an immersion blender, puree the soup directly in the pot until completely smooth. (If using a standard blender, carefully puree the soup in batches, ensuring the blender lid is slightly ajar to allow steam to escape).

7. Season: Return the pureed soup to the pot if necessary. Season with salt and pepper, starting with half the salt and adding more to your taste.

8. Serve: Ladle the soup into bowls. If desired, garnish with a drizzle of heavy cream and a few fresh basil leaves. Serve immediately.