Tomato and Basil Soup (Printable)

Velvety soup with ripe tomatoes, aromatic basil, and extra virgin olive oil

# What You Need:

→ Vegetables

01 - 3.3 lb ripe tomatoes, roughly chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Liquids

04 - 3 cups vegetable broth
05 - 2 tablespoons extra virgin olive oil, plus more for drizzling

→ Herbs and Seasoning

06 - 1 small bunch fresh basil leaves, plus extra for garnish
07 - 1 teaspoon sugar, optional, to balance acidity
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1/4 cup heavy cream or plant-based cream, optional

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes begin to break down.
04 - Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.
05 - Remove from heat and add basil leaves.
06 - Use an immersion blender to purée the soup until silky smooth. Alternatively, blend in batches in a countertop blender.
07 - Taste and adjust seasoning with salt and pepper. For extra richness, stir in heavy cream if using.
08 - Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

# Expert Suggestions:

01 -
  • Ready in 40 minutes flat, which means weeknight dinner when you've had a long day and still want something that feels homemade.
  • It sneaks vegetables into your life without any pretense, just pure tomato comfort in a bowl.
  • One pot, minimal cleanup, maximum coziness—the kind of cooking that doesn't leave you exhausted.
02 -
  • Add the basil after you turn off the heat, not during simmering—I learned this the hard way when I added it too early and watched it turn an unappetizing brown while losing all its brightness.
  • Taste your tomatoes before you start; if they're underwhelming, a small pinch of sugar and maybe an extra minute of roasting time can save the whole pot.
03 -
  • Use an immersion blender for the smoothest texture—it gives you control and keeps you from overheating the soup like a countertop blender sometimes does.
  • Save a splash of pasta water or vegetable broth to thin the soup if it thickens too much after sitting; soups are forgiving that way.
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