Tomato Basil Soup
Tomato basil soup sautés onion and garlic in olive oil, adds canned whole tomatoes crushed by hand, simmers with vegetable stock for 15 minutes, then blends until smooth and finishes with cream and fresh basil. Crushing and cooking the tomatoes for the first five minutes before adding stock concentrates their natural sugars and reduces raw acidity, building a sweeter, deeper base. The 15-minute simmer lets the flavors merge without overcooking, and blending produces a velvety texture that cream enhances without masking the tomato. Basil is heat-sensitive - its volatile oils dissipate within minutes of cooking - so it goes in only after the heat is off, releasing its fragrance through residual warmth alone. A tablespoon of tomato paste can be stirred in during the sauté stage for a more intense tomato flavor if desired.
Adjust Servings
Instructions
- 1
Saute chopped onion and garlic in olive oil until translucent.
- 2
Add tomatoes, crush with a spatula, and cook for 5 minutes.
- 3
Pour in stock and simmer for 15 minutes over medium heat.
- 4
Blend until smooth, then stir in cream and simmer 3 minutes.
- 5
Turn off heat, add basil, and adjust seasoning.
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