Tomato Basil Recipe

Prepare vegetables

Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until softened and translucent, about 6–8 minutes, stirring occasionally so they do not brown.

Add garlic and paste

Add the minced garlic and 2 tablespoons tomato paste to the pot. Cook, stirring, for 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and simmer

Pour in the crushed tomatoes (with juices) and the vegetable stock. Stir to combine, scraping any browned bits from the bottom of the pot. Add dried oregano, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Bring to a gentle simmer.

Simmer to develop flavor

Reduce heat to low, cover partially, and let simmer for 20–25 minutes to meld flavors. Stir occasionally.

Blend until smooth

Remove the pot from heat. Use an immersion blender to puree the soup until smooth and silky. Alternatively, work in batches and transfer to a blender (do not overfill) and blend until smooth, then return to the pot.

Finish with basil and cream

Return the blended soup to low heat. Stir in the chopped fresh basil and heavy cream. Heat gently until warmed through (do not boil after adding cream). Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper as needed.

Prepare crostini

Preheat the oven to 400°F (200°C). Arrange gluten-free baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 1 1/2 tablespoons total across slices) and sprinkle with sea salt.

Toast

Toast in the oven until golden and crisp, 6–8 minutes, flipping halfway through for even color. Watch carefully so they do not burn.

Rub with garlic and herbs

Remove crostini from oven and while still warm, rub the top of each slice with the halved garlic clove. Sprinkle chopped parsley and basil over the toasts or press the herbs lightly into the warm oil so they adhere.

Ladle the soup into warm bowls. Garnish each bowl with torn fresh basil leaves and a small drizzle (about 1/2 teaspoon) of extra cream. Serve hot with 2 herbed crostini per bowl on the side.