Classic Tomato Soup (Printable)
Silky tomato soup with garlic, basil and a hint of cream—ready in 40 minutes for cozy, light meals.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, cored and 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)
# How to Prepare:
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 to the pot 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 to low and simmer uncovered for 20 minutes until all vegetables are tender.
04 - Remove pot from heat. Use an immersion blender to purée the soup directly in the pot until silky smooth. Alternatively, transfer to a countertop blender in batches and blend until uniform.
05 - If using, stir in heavy cream or milk. Warm the soup through gently over low heat, but do not allow it to boil.
06 - Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil leaves before serving.
# Expert Advice:
01 -
- It turns sad, wrinkled tomatoes into something that tastes like it took all day.
- The texture comes out velvet smooth without any fancy equipment beyond a blender.
02 -
- Never fill a countertop blender more than halfway with hot soup because the steam expands and will blow the lid off in a splattering orange eruption.
- Roasting the tomatoes and carrots at 200 degrees Celsius for 25 minutes before starting the soup adds a smoky depth that transforms the entire flavor profile.
03 -
- If your tomatoes are not quite ripe enough, a full teaspoon of sugar and an extra five minutes of simmering will rescue the flavor beautifully.
- Adding the cream off the heat and stirring it in slowly prevents curdling and keeps the texture perfectly smooth.