Tomato and Basil Soup (Printable)

A smooth, vibrant blend of ripe tomatoes and fresh basil creates this comforting Italian soup ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 3.3 pounds ripe tomatoes, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 3 cups vegetable stock
05 - 2 tablespoons extra virgin olive oil

→ Herbs & Seasoning

06 - 1 small bunch fresh basil leaves, picked
07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional for balancing acidity

→ Garnish

10 - Extra basil leaves
11 - Additional olive oil for drizzling

# How-To Steps:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
02 - Add the garlic and cook for 1 minute, stirring constantly to avoid browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes, until the tomatoes break down and release their juices.
04 - Add the vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
05 - Add the basil leaves reserving a few for garnish, then blend the soup using an immersion blender or in batches in a blender until smooth and silky.
06 - Taste the soup and adjust seasoning with salt, pepper, or sugar as needed.
07 - Serve hot, garnished with extra basil leaves and a drizzle of olive oil.

# Expert Hints:

01 -
  • This silky soup somehow tastes even better the next day, making it my secret weapon for stress-free entertaining or meal prep.
  • With just a handful of fresh ingredients, it transforms humble tomatoes into something that genuinely feels restaurant-worthy without any fuss.
02 -
  • Adding the basil at the last minute before blending preserves its bright flavor that would otherwise dull with extended cooking.
  • The soup will taste dramatically better if you let it rest for 10 minutes after blending, allowing the flavors to settle and harmonize.
03 -
  • If your tomatoes are particularly seedy or you prefer a more refined texture, press the soup through a fine-mesh sieve after blending for the silkiest result imaginable.
  • When I have stale bread that needs using, I tear it into chunks and add it to the soup before blending, creating a traditional Italian pappa al pomodoro texture that adds body without cream.
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