Tomato Soup (Printable)
Silky blended tomatoes and aromatic herbs, served warm for a cozy, light entree or starter.
# What You'll Need:
→ Vegetables
01 - 2 pounds ripe tomatoes, cored and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced into thin rounds
→ Liquids
05 - 3⅓ cups vegetable broth
→ Seasonings
06 - 2 tablespoons extra-virgin olive oil
07 - 1 teaspoon granulated 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)
# Step-by-step:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, minced garlic, and sliced carrot. Sauté for 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 an additional 5 minutes, stirring frequently, until the tomatoes begin to break down and release their juices.
03 - Pour in the vegetable broth. Add the basil, salt, pepper, and sugar if using. Bring the mixture to a rolling boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld together.
04 - Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until completely silky and smooth. Alternatively, transfer the mixture to a countertop blender in batches and blend until velvety.
05 - If using, stir in the heavy cream or milk. Return the pot to low heat and warm through gently. Do not allow the soup to boil once the dairy has been added.
06 - Taste the soup and adjust the salt and pepper as needed. Ladle into warmed bowls and garnish with torn fresh basil leaves. Serve immediately.
# Expert Advice:
01 -
- It turns almost expiring tomatoes into the most luxurious weeknight dinner you can imagine.
- The blending step is genuinely therapeutic, watching everything swirl into that vivid orange red is pure kitchen magic.
02 -
- Blending hot soup in a countertop blender without venting the lid will create a pressure explosion that covers your ceiling in tomato.
- Roasting the tomatoes and carrots for twenty minutes before adding them transforms an already great soup into something unforgettable.
03 -
- The carrot is not optional even though it seems like a background player, it is what makes the soup taste rounded instead of sharp.
- Always do a final seasoning adjustment after blending because the flavor shifts once the soup is smooth.