Description
This tomato soup simmers with sweet tomatoes, olive-oil sautéed onions, and garlic, then purees smooth for a silky, warming bowl crowned with fresh basil.
Ingredients
- 4 cups chopped tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic and sauté until soft and translucent, about 5 minutes.
- Stir in chopped tomatoes and tomato paste and cook for 3 minutes.
- Pour in vegetable broth, add sugar, salt, and black pepper, and bring to a simmer.
- Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Remove from heat and blend soup until smooth using an immersion blender or in batches in a countertop blender.
- Return soup to low heat, stir in chopped basil, and adjust seasoning if needed.
- Serve hot, garnished with extra basil or a swirl of cream if desired.
Notes
- For a richer flavor, roast tomatoes in the oven before adding them to the pot.
- Substitute chicken broth for vegetable broth if preferred.
- Add a splash of heavy cream for a creamier texture.
- Leftover soup stores well in the refrigerator for up to 3 days.