Tomato Soup Classic Comfort (Printable Version)
Silky blend of ripe tomatoes, onions and basil, seasoned and finished with cream or milk for a cozy, warming bowl.
# What You Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, cored and chopped
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced into rounds
→ Liquids
05 - 3 ⅓ cups vegetable broth
→ Seasonings
06 - 2 tablespoons extra virgin olive oil
07 - 1 teaspoon granulated sugar (optional, to balance acidity)
08 - ½ teaspoon kosher salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - 1 teaspoon dried basil or a handful of fresh basil leaves, plus extra for garnish
→ Optional Finish
11 - ¼ cup heavy cream or whole milk (for added richness)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, and sliced carrot. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened.
02 - Add the chopped tomatoes to the pot and cook for 5 minutes, stirring frequently, until they begin to break down and release their juices.
03 - Pour in the vegetable broth. Add the dried basil (if using fresh, reserve for later), salt, pepper, and sugar if desired. Bring the mixture to a rolling boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld together.
04 - Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely silky and smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until velvety.
05 - If using, stir in the heavy cream or milk. Return the pot to low heat and warm through gently. Do not allow the soup to boil once the dairy has been added.
06 - Taste the soup and adjust the salt and pepper as needed. Ladle into warm bowls and garnish with fresh basil leaves. Serve alongside crusty bread or grilled cheese sandwiches.
# Expert Tips:
01 -
- It turns sad looking ripe tomatoes into something velvety and rich with almost zero effort.
- You probably have every single ingredient sitting in your kitchen right now.
02 -
- Blending hot soup in a countertop blender can create pressure that pops the lid off so always remove the center cap and cover it with a towel.
- Roasting the tomatoes and carrot before simmering adds a smoky depth that turns a simple soup into something people will ask you to make again.
03 -
- The single biggest improvement you can make is using the ripest, almost embarrassingly soft tomatoes you can find because firm tomatoes will never give you the same sweetness.
- If you are adding cream, warm it slightly before stirring it in so it does not shock the hot soup and cause odd streaks.