Tomato and Basil Soup Recipe
2 lbs (900g) ripe tomatoes, cored and quartered
1 medium onion, chopped
3-4 cloves of garlic, minced
4 cups (946ml) vegetable or chicken broth
1 cup (240ml) canned tomato sauce
1/2 cup (120ml) heavy cream (optional)
1/2 cup (120ml) water
1 cup fresh basil leaves, packed
2 tablespoons olive oil
1 teaspoon sugar (adjust to taste)
Salt and black pepper to taste
Red pepper flakes (optional, for a bit of heat)
Grated parmesan cheese, for garnish
Croutons or crusty bread, for serving
1.Prep the Tomatoes and Basil:
Core and quarter the ripe tomatoes. If the skins are tough, you can blanch them in boiling water for 30 seconds and then transfer them to ice water before peeling.
Coarsely chop the fresh basil leaves.
2. Sauté Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
3. Cook Tomatoes:
Add the quartered tomatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to break down.
4. Add Liquids:
Pour in the vegetable or chicken broth, canned tomato sauce, and water. Stir to combine.
Add a pinch of sugar to balance the acidity of the tomatoes.
If using red pepper flakes for heat, add them now.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes. This will allow the flavors to meld and the tomatoes to fully soften.
6. Blend the Soup:
Once the soup has simmered, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, but make sure to let it cool slightly before blending to avoid splattering.
7. Add Basil and Cream:
Stir in the chopped basil leaves and cook for an additional 2-3 minutes.
If using heavy cream for added richness, pour it into the soup and stir to combine. Allow the soup to heat through, but avoid boiling it once the cream is added.
8. Season and Serve:
Season the soup with salt and black pepper to taste.
Ladle the hot soup into bowls.
Garnish with grated parmesan cheese and additional fresh basil leaves.
Serve the tomato and basil soup with croutons or slices of crusty bread on the side.
Enjoy your delicious homemade Tomato and Basil Soup, bursting with the flavors of fresh tomatoes and aromatic basil!