Silky Tomato Soup (Print Version)
Silky tomato and basil soup, blended smooth with onion and garlic; optional cream for extra richness.
# What You Need:
→ Vegetables
01 - 2 pounds 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)
# Directions:
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 and cook for another 5 minutes, stirring occasionally until they begin to break down and release their juices.
03 - Pour in 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 from heat. Use an immersion blender directly in the pot, or transfer to a countertop blender in batches, and blend until silky smooth.
05 - If using, stir in heavy cream or milk. Warm through gently but do not bring to a boil.
06 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil leaves.
# Expert Tips:
01 -
- This soup coaxes deep, rich flavor out of simple everyday ingredients without any fancy techniques.
- It freezes beautifully, so you can always have a jar ready for nights when cooking feels like too much.
02 -
- Never fill a countertop blender more than halfway with hot soup because the steam can blow the lid off and cause serious burns.
- Roasting the tomatoes and carrot with a drizzle of olive oil before adding them takes this soup from very good to unforgettable.
03 -
- Let the soup cool completely before freezing in glass jars, leaving an inch of space at the top for expansion.
- The secret to restaurant quality soup is patience during the simmer because those twenty minutes are when everything truly comes together.