Tomato Basil Recipe

Prepare tomatoes

If using fresh tomatoes, core and blanch: score a shallow X at the bottom, drop in boiling water 30–45 seconds, transfer to ice bath, then peel and chop. If using canned whole tomatoes, roughly chop them and include their juices. Measure about 3 cups chopped tomatoes.

Sauté aromatics

In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add 1/2 cup finely chopped yellow onion and sauté until translucent and starting to soften, about 5–7 minutes. Add 3 teaspoons minced garlic and cook 30–60 seconds until fragrant, stirring so garlic does not brown.

Build the soup

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 3 cups chopped tomatoes, 2 cups low-sodium broth, 1/2 teaspoon freshly ground black pepper, 1 teaspoon salt, and 1/2 teaspoon sugar. Bring mixture to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer for 12–15 minutes to meld flavors.

Add basil and blend

Toss in about 1 cup packed fresh basil leaves into the pot and simmer 1–2 minutes to wilt. Remove the pot from heat and use an immersion blender to puree until smooth, or transfer in batches to a countertop blender (carefully, venting the lid) and blend until very smooth. Return to pot.

Finish the soup

If you prefer a creamier soup, stir in 1/4 cup heavy cream and 1 teaspoon butter while warming gently over low heat — do not boil once cream is added. Taste and adjust seasoning with more salt, pepper, or a pinch more sugar if acidity is high. Keep warm until serving.

Ladle soup into bowls. Garnish each bowl with a drizzle of olive oil (about 1 teaspoon), a scattering of 2 tablespoons chiffonaded basil, and serve with crusty bread or crostini on the side.