Classic Tomato Soup (Printable)
Silky tomato and herb soup with sautéed onion and garlic, ready in 40 minutes; optional cream for extra richness.
# 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 - 3⅓ cups vegetable broth
→ Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon sugar (optional, to balance acidity)
08 - ½ teaspoon kosher salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - 1 teaspoon dried basil or a handful of fresh basil leaves, plus extra for garnish
→ Optional Finish
11 - ¼ cup heavy cream or whole milk (for added richness)
# How-To Steps:
01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced carrot. Sauté for approximately 5 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened.
02 - Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring frequently, until the tomatoes 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 the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to become fully tender.
04 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until silky, then return to the pot.
05 - If using heavy cream or milk, stir it into the blended soup. Warm gently over low heat but do not bring to a boil, as this can cause the dairy to curdle.
06 - Taste the soup and adjust the salt and pepper as needed. Ladle into warm bowls and garnish with fresh basil leaves. Serve immediately alongside crusty bread or grilled cheese sandwiches.
# Expert Advice:
01 -
- It turns sad, overripe tomatoes into the most luxurious thing in your kitchen with almost zero effort.
- The blending step is honestly therapeutic, watching chunky vegetables transform into velvet right before your eyes.
02 -
- Never fill a countertop blender more than halfway with hot soup or the lid will pop off and you will be wearing dinner.
- Roasting the tomatoes and carrot with a drizzle of olive oil before starting adds a smoky depth that transforms the entire dish.
03 -
- The biggest mistake is underseasoning, so keep tasting and adjusting salt until the tomato flavor pops in your mouth.
- A swirl of good olive oil on top of each bowl right before serving makes it taste like it came from a trattoria.