Quick & Easy: Fresh Tomato Basil Soup
Tomato Basil Soup is the most delicious way to use up your summer bounty of garden fresh tomatoes and basil! I personally love how easy it is to serve. With only six ingredients, this rich, creamy tomato soup is ready fast!
Enjoy it with a Grilled Cheese sandwich or French baguette.
1 large onion
3 large cloves garlic
2 tablespoons extra-virgin olive oil
3 pounds tomatoes - cored, peeled, and quartered
salt to taste
freshly ground black pepper
10 fresh basil leaves, plus more for serving
Dice 1 large yellow onion and mince 3 large garlic cloves.
Heat 1/4 cup extra-virgin olive oil in a medium pot over medium heat until shimmering. Add the onion and garlic and cook until soft and aromatic, 7 to 10 minutes. Meanwhile, quarter the tomatoes, then cut each piece in half.
Add the tomatoes to the pot, increase the heat to medium-high, and cook, stirring frequently, until the tomatoes have softened, broken apart, and started to go orange-y in color, about 15 minutes. Remove from the heat. Add salt, 10 large basil leaves, and season with black pepper. Stir to combine and let sit 5 minutes.
Use an immersion or standard blender to purée the soup, slowly drizzling in 2 tablespoons olive oil while blending, until smooth or desired consistency. Taste and season with salt and pepper as needed. Serve hot, topped with torn basil leaves and more black pepper.
Use fresh tomatoes and green basil.
Make ahead: This soup can be made up to 3 days in advance and refrigerated, or frozen up to 3 months.
Blending options: An immersion blender is the easiest way to purée this soup, but a standard blender works just as well — and even a food processor can do the trick in a pinch!