Get Ready To Impress With Our Detailed Tomato And Basil Soup Recipe

Tomato and basil soup combines fresh tomatoes, basil, and a medley of sautéed vegetables, simmered together and blended for a smooth, rich texture. The soup can be made creamier with a splash of cream and is garnished with fresh basil. It’s a simple, aromatic dish, perfect for a light meal.

Tomato and basil soup is a comforting dish made by blanching and peeling ripe tomatoes, then cooking them with sautéed onions, carrots, celery, and garlic. The mixture is simmered with vegetable or chicken broth and fresh basil leaves, which add a fragrant, herbal flavor. After simmering, the soup is blended to achieve a smooth consistency, with optional cream added for richness. The soup is then seasoned with salt, pepper, and a touch of sugar to balance acidity. It’s garnished with fresh basil and can be served with croutons or bread. Roasting the tomatoes beforehand can enhance the soup’s flavor.

Ingredients:

For the Soup:

•  6-8 ripe tomatoes (Roma or plum tomatoes work best)
• 1 medium onion, finely chopped
•  4-5 garlic cloves, minced
•  1 large carrot, peeled and chopped
•  1 celery stalk, chopped
•  3-4 cups vegetable or chicken broth (adjust for desired consistency)
•  1/4 cup fresh basil leaves, chopped (plus extra for garnish)
•  1 teaspoon sugar (optional, to balance acidity)
•  1-2 tablespoons olive oil or butter
•  Salt and freshly ground black pepper to taste
•  1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1-2 tablespoons heavy cream or half-and-half (optional, for a creamier texture)

For Serving:

• Fresh basil leaves for garnish
• Croutons or a slice of crusty bread
• Grated Parmesan cheese (optional)

Instructions:

1. Prepare the Tomatoes:

• Begin by blanching the tomatoes to remove their skins. Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice water.
•  Score a small “X” on the bottom of each tomato using a sharp knife. Carefully drop the tomatoes into the boiling water and blanch for about 30 seconds to 1 minute, until the skins start to peel away.
• Immediately transfer the tomatoes to the ice bath to cool. Once cooled, peel off the skins, remove the cores, and chop the tomatoes roughly.

2. Sauté the Vegetables:

•  In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrot, and celery, and sauté until they are softened and the onion becomes translucent, about 5-7 minutes.
• Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

3. Cook the Soup:

• Add the chopped tomatoes to the pot, along with the broth. Stir well to combine.
• Add the chopped basil leaves, salt, pepper, and red pepper flakes (if using). If the tomatoes are too acidic, you can add a teaspoon of sugar to balance the flavors.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-30 minutes, allowing the flavors to meld together and the vegetables to become tender.

4. Blend the Soup:

• Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, but be careful as the soup will be hot.
•  If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.

5. Adjust Consistency and Flavor:

• After blending, return the soup to the pot (if using a regular blender). If the soup is too thick, you can add more broth to reach your desired consistency.
• Taste the soup and adjust the seasoning by adding more salt, pepper, or basil as needed.
• If you want a creamier texture, stir in 1-2 tablespoons of heavy cream or half-and-half.

6. Serve the Soup:

•  Ladle the hot tomato and basil soup into bowls. Garnish with fresh basil leaves and, if desired, a drizzle of olive oil or a sprinkle of grated Parmesan cheese.
• Serve with croutons or a slice of crusty bread on the side for dipping.

7. Enjoy:

•  Enjoy your homemade tomato and basil soup warm, with the fresh flavors of tomatoes and basil complemented by the creamy and aromatic base.

Tips:

• For a richer flavor, you can roast the tomatoes before adding them to the soup. Simply cut them in half, drizzle with olive oil, sprinkle with salt and pepper, and roast in a 400°F (200°C) oven for 20-25 minutes until they are soft and slightly caramelized.
• If you prefer a smoky flavor, you can add a small amount of smoked paprika to the soup.
• For an extra boost of flavor, add a splash of balsamic vinegar or a spoonful of tomato paste during the cooking process.

This tomato and basil soup is a comforting, flavorful dish that’s perfect for any season. The fresh basil enhances the sweet and tangy flavor of the tomatoes, creating a delightful balance in every spoonful.