Tomato Basil Soup
Ingredients
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- 2 tbsp olive oil
- 1 medium onion – chopped
- 1 medium carrot – chopped
- 3 cloves garlic – sliced
- 1 tbsp tomato paste
- 56 ounces canned whole peeled tomatoes
- 3 cups low-sodium vegetable broth
- 1 bay leaf
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups fresh basil leaves – divided
Instructions
1. Warm the olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook, stirring occasionally, until softened and translucent, 8–10 minutes.
2. Add the sliced garlic and cook until fragrant, about 1 minute.
3. Stir in the tomato paste and cook to caramelize it slightly, 1–2 minutes.
4. Add the canned whole peeled tomatoes with their juices (crush them by hand as they go in), the low-sodium vegetable broth, bay leaf, 1 tsp of the kosher salt, and the black pepper. Bring to a simmer, then reduce heat to medium-low and cook uncovered until the carrots are very tender and the flavors meld, 20–25 minutes.
5. Stir in about 1 cup of the basil (reserve the remaining 0.5 cup). Simmer 2 minutes, then remove from heat. Discard the bay leaf.
6. Blend the soup until smooth using an immersion blender. Alternatively, blend in batches in a countertop blender, venting the lid and covering with a towel; return soup to the pot.
7. Add the remaining basil and blend briefly for green flecks, or stir it in for a fresher texture. Taste and season with the remaining 0.25 tsp salt, if needed. Rewarm gently and serve hot.
Tomato Basil Soup is a smooth, bright, and gently sweet soup that showcases the classic pairing of ripe tomatoes and fragrant basil. The texture ranges from silken to lightly rustic depending on how long you blend, while the flavor balances tomato acidity with savory aromatics and a clean herbal finish. It’s comforting yet lively, perfect on its own or alongside crusty bread or a grilled cheese sandwich.
The combination of tomatoes and basil is rooted in Italian cooking, where the two ingredients are considered a natural match. Tomatoes, native to the Americas, were embraced in Italy centuries ago and became central to sauces and soups. Over time, puréed tomato soups gained popularity beyond Italy, especially in North America, where the basil accent became a hallmark flavor and café staple.