Tomato and Basil Soup

A silky, vibrant tomato soup infused with aromatic basil and a drizzle of extra virgin olive oil—perfect for a comforting appetizer or light meal. This Italian-inspired dish brings together the natural sweetness of ripe tomatoes and the earthy freshness of basil for a truly satisfying experience.

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Whether you're looking for a quick lunch or a elegant starter, this soup delivers deep, slow-cooked flavor in a fraction of the time. The combination of sautéed onions, garlic, and simmered tomatoes creates a base that is both hearty and refreshing.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (chopped), 1 medium onion (finely chopped), 2 cloves garlic (minced)
• Liquids: 700 ml vegetable stock, 2 tbsp extra virgin olive oil
• Herbs & Seasoning: 1 small bunch fresh basil (leaves picked), 1 tsp salt, ½ tsp freshly ground black pepper, 1 tsp sugar (optional)
• Garnish: Extra basil leaves, additional olive oil for drizzling

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.

Step 2

Add the garlic and cook for 1 minute, stirring to avoid browning.

Step 3

Stir in the chopped tomatoes and cook for 10 minutes, until the tomatoes break down and release their juices.

Step 4

Add the vegetable stock, salt, pepper, and sugar (if using). Bring to a boil, then reduce the heat and simmer gently for 15 minutes.

Step 5

Add the basil leaves (reserve a few for garnish), then blend the soup using an immersion blender or in batches in a blender until smooth and silky.

Step 6

Taste and adjust seasoning as needed.

Step 7

Serve hot, garnished with extra basil and a drizzle of olive oil.

Zusatztipps für die Zubereitung

Using an immersion blender directly in the saucepan is the easiest way to achieve a silky consistency. If using a traditional blender, remember to blend in small batches and leave the lid slightly ajar to let steam escape. The addition of a teaspoon of sugar is highly recommended to balance the acidity of the fresh tomatoes.

Varianten und Anpassungen

To make the soup even more indulgent, stir in 100 ml of heavy cream or coconut milk before the final blending step. For a strictly vegan version, simply verify that your vegetable stock is plant-based. This recipe is naturally gluten-free as long as the stock ingredients are checked for allergens.

Serviervorschläge

This soup is best served hot, ideally accompanied by crusty artisan bread or a classic grilled cheese sandwich. Don't forget the final garnish of fresh basil leaves and a light drizzle of high-quality extra virgin olive oil to enhance the aromatic profile.

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Each serving contains approximately 140 calories, 6 g total fat, 19 g carbohydrates, and 3 g protein. This simple yet elegant dish is the perfect way to enjoy the vibrant flavors of Italian cuisine at home.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly. Use two 28-ounce cans of whole peeled tomatoes or crushed tomatoes. The flavor remains excellent, and preparation becomes even faster since no chopping is required.

→ How long does this soup keep in the refrigerator?

This soup stores beautifully for 4-5 days in an airtight container. The flavors actually develop and intensify overnight, making it an excellent option for meal prep. Reheat gently on the stovetetop, adding a splash of water or stock if needed.

→ Can I freeze this soup?

Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. Note that if you added cream, the texture may change slightly upon freezing—add cream after reheating for best results.

→ What can I serve with this soup?

Crusty bread, garlic bread, or grilled cheese sandwiches make perfect accompaniments. For a lighter option, serve with a simple green salad. The soup also pairs wonderfully with bruschetta or focaccia for an Italian-inspired meal.

→ How can I make this soup extra creamy?

Stir in 100 ml of heavy cream, coconut milk, or even a dollop of Greek yogurt after blending. For a dairy-free option, try adding a quartered potato during cooking—when blended, it creates natural creaminess without altering the flavor profile.

→ My soup tastes too acidic. What should I do?

The sugar in the ingredients helps balance acidity, but if your tomatoes are particularly tart, add another teaspoon of sugar or a pinch of baking soda. Taste and adjust gradually until the flavor is perfectly balanced.