Classic Tomato Basil Soup
Ripe tomatoes and fresh basil are the backbone of this straightforward soup, blended smooth and finished with olive oil and garlic. It works year-round using either fresh summer tomatoes or good-quality canned ones. The whole recipe takes about 35 minutes from start to finish.
Ingredients
Ingredients
- 1 tbsp olive oil extra virgin, for rich flavor
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 6 large ripe tomatoes about 1.5 lbs, chopped
- 3 cups vegetable broth preferably homemade or low-sodium
- 1 cup fresh basil leaves loosely packed and torn
- 1 tbsp balsamic vinegar to enhance acidity
- 1 pinch salt to taste, season as preferred
- 1 pinch ground black pepper to taste, season as preferred
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5-6 minutes.
- Add the minced garlic and cook for another minute until fragrant, taking care not to let it burn.
- Stir in the chopped tomatoes and cook, occasionally stirring, until they start to break down, about 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
- Add the fresh basil leaves and blend the soup using an immersion blender until smooth. For a chunkier texture, blend only half of the soup.
- Stir in balsamic vinegar, and season with salt and pepper to taste. Serve hot.
Notes
For a creamier texture, consider adding a splash of coconut milk. Ensure the tomatoes are ripe for the best flavor. A squeeze of lemon can brighten the soup just before serving.
Nutrition
Calories: 107kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 731mgPotassium: 716mgFiber: 4gSugar: 10gVitamin A: 2967IUVitamin C: 41mgCalcium: 48mgIron: 1mg
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