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Fresh Tomato Basil Soup
Sweet, sun-ripened tomatoes meet aromatic fresh basil in this comforting bowl of from-scratch soup. You'll build a deeply savory base with carrots, onions, and garlic before letting the tomatoes simmer down into a rich, vibrant broth. A tiny pinch of sugar balances the natural acidity, giving you a smooth and satisfying finish. It's exactly what you want simmering on the stove when you're craving a classic pairing with a grilled cheese sandwich.
Equipment
- Saucepan
- Stovetop
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium carrot, finely chopped (½ cup)
- 1 medium onion, finely chopped (½ cup)
- 1 clove garlic, finely chopped
- 6 large tomatoes, peeled, seeded and chopped (6 cups)
- 1 can (8 oz) tomato sauce
- ¼ cup thinly sliced fresh or 2 teaspoons dried basil leaves
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
- 1Warm the oil in a 3-quart saucepan over medium heat. Add the finely chopped carrot, onion, and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender but haven't taken on any color. Keeping the heat moderate prevents the garlic from burning and turning bitter.
- 2Stir the chopped tomatoes into the saucepan. Cook uncovered for 10 minutes, stirring occasionally, to help the tomatoes break down and release their juices.
- 3Mix in the tomato sauce, basil, sugar, and salt. Continue cooking uncovered for another 10 minutes, stirring occasionally, until the soup is completely heated through and the flavors have melded.
Notes
- Prep: To easily peel fresh tomatoes, score an X on the bottom of each, drop them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. The flavor actually improves the next day.
- Texture: If you prefer a completely smooth soup, use an immersion blender to puree the mixture right before serving.