Fresh Tomato Basil Soup
Fresh Tomato Basil Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 2 pounds fresh ripe tomatoes, cored and roughly chopped (such as Roma or on-the-vine)
- 4 cups vegetable broth
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 1/4 cup heavy cream, optional, for richness
For Garnish
- 2 tablespoons fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the roughly chopped fresh tomatoes, vegetable broth, granulated sugar, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the tomatoes are very soft.
⏱️ 20 min
- 4
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender (filling no more than halfway) and blend until smooth. Return the blended soup to the pot.
⏱️ 3 min
- 5
Stir in the 1/2 cup of roughly chopped fresh basil leaves and the heavy cream (if using). Heat gently for 1-2 minutes, but do not boil after adding the cream.
⏱️ 2 min
- 6
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with additional chopped fresh basil and grated Parmesan cheese, if desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Fresh Tomato Basil Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 2 pounds fresh ripe tomatoes, cored and roughly chopped (such as Roma or on-the-vine)
- 4 cups vegetable broth
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 1/4 cup heavy cream, optional, for richness
For Garnish
- 2 tablespoons fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the roughly chopped fresh tomatoes, vegetable broth, granulated sugar, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the tomatoes are very soft.
⏱️ 20 min - 4
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender (filling no more than halfway) and blend until smooth. Return the blended soup to the pot.
⏱️ 3 min - 5
Stir in the 1/2 cup of roughly chopped fresh basil leaves and the heavy cream (if using). Heat gently for 1-2 minutes, but do not boil after adding the cream.
⏱️ 2 min - 6
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with additional chopped fresh basil and grated Parmesan cheese, if desired. Serve immediately.