Tomato Soup Recipe

Prepare tomatoes

If using fresh tomatoes: core and roughly chop 1.5 kg ripe tomatoes. If you prefer a smoother, less seedy soup, blanch tomatoes in boiling water for 30–60 seconds, transfer to an ice bath, then peel, core and chop.

Peel and finely chop 1 medium onion. Peel and dice 1 carrot and dice 1 celery stalk. Mince 3 garlic cloves. Roughly chop 6 basil leaves for cooking and set aside 4 torn leaves for garnish.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, add 2 tbs olive oil. When shimmering, add the chopped onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build tomato flavor

Stir in 1 tbs tomato paste and cook 1–2 minutes to caramelize slightly, which deepens the tomato flavor.

Add tomatoes and stock

Add the chopped tomatoes (or drained canned tomatoes) and 4 cups vegetable stock. Bring to a gentle simmer, scraping up any fond from the bottom of the pot.

Add herbs and seasonings

Stir in 1 tsp dried oregano, the roughly chopped basil leaves, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp sugar (if using).

Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes, until the tomatoes have broken down and the vegetables are tender and flavors have melded.

Puree until smooth

Remove the pot from heat. Option A (immersion blender): Use an immersion blender to puree the soup directly in the pot until smooth and slightly thickened. Option B (counter blender): Allow the soup to cool slightly, then blend in batches in a countertop blender until smooth; return to the pot.

Adjust texture

If you prefer a thinner soup, stir in additional stock or water 1/4 cup at a time until desired consistency is reached.

Finish with cream

Over low heat, stir in 1/4 cup heavy cream or coconut milk if using, warming gently for 2–3 minutes. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are very acidic.

Ladle the hot soup into bowls. Drizzle each bowl with a little extra-virgin olive oil, garnish with the torn basil leaves, and serve with crusty bread or croutons.

Leftovers: Cool to room temperature, transfer to an airtight container and refrigerate up to 3–4 days, or freeze up to 3 months.