Tomato Soup (Printable)
Silky tomato soup of tomatoes, onions and basil, blended smooth and warmed; vegetarian, gluten-free. Ready in 40 min.
# What You Need:
→ Vegetables
01 - 2 lbs 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 tbsp olive oil
07 - 1 tsp sugar (optional, to balance acidity)
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp ground black pepper
10 - 1 tsp 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 the onion, garlic, and carrot; sauté for 5 minutes until softened and fragrant.
02 - Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally, until they begin to break down and release their juices.
03 - Pour in the vegetable broth and add the basil, salt, pepper, and sugar if using. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes until all vegetables are tender.
04 - Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, transfer to a countertop blender in batches and blend until completely smooth.
05 - If using, stir in the heavy cream or milk. Return to low heat and warm through gently, but do not allow the soup to boil.
06 - Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh basil leaves before serving.
# Expert Tips:
01 -
- It uses everyday ingredients you probably already have, which means dinner can start right now without a grocery run.
- The blender does all the work at the end, so even though it tastes like you spent hours, your hands are free for most of the cooking time.
02 -
- Blending hot soup in a countertop blender can cause pressure to build up and blow the lid off, so always remove the center cap and cover the hole with a folded towel before starting the machine.
- If your soup tastes flat no matter how much salt you add, a tiny squeeze of lemon juice or another pinch of sugar is usually the real fix.
03 -
- Make a double batch because this soup freezes perfectly for up to three months and having a bag of it in your freezer feels like a gift to your future self.
- If you want the silkiest possible texture, pour the blended soup through a fine mesh strainer before adding cream, which catches the tomato skins and seeds that even a good blender can miss.