Tomato-Basil Soup
A bright, herbaceous tomato soup with fresh basil, customizable with your choice of aromatics and finishing touches. Swappable ingredients let you create endless variations from one base recipe.
Ingredients
Method
Dice the onion, garlic, and celery. Tear the fresh basil leaves into rough pieces.
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and celery; sauté until softened, about 5–7 minutes.
Pour in the vegetable broth and canned tomatoes with their juice. Bring to a simmer.
Simmer for 15–20 minutes until flavors meld. Stir in the fresh basil and cook for 1 more minute.
Using an immersion blender, purée the soup until smooth (or carefully transfer to a blender in batches, then return to pot). Alternatively, leave it chunky if preferred.
Season with salt, black pepper, and sugar to taste. Stir in cream or yogurt if using.
Ladle into bowls and garnish with fresh herbs. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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