Tomato Basil Recipe
Make Tomato Basil Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup
Finish & garnish
Method
Soup
- 1
Prep
Gather and measure ingredients. Finely dice the onion, carrot and celery (mirepoix). Mince the garlic. Roughly tear the 1 cup fresh basil leaves and reserve the 1/4 cup basil for garnish by stacking, rolling and slicing into a chiffonade.
- 2
Sweat aromatics
Heat 2 tbs extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- 3
Add garlic and tomato paste
Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens the tomato flavor.
- 4
Deglaze and combine
Pour in the canned whole tomatoes with their juices. Use a wooden spoon to break the tomatoes into large pieces. Add 500 ml broth, 1 bay leaf, 1 tsp sugar, 1.5 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Stir to combine.
- 5
Simmer
Bring the pot to a gentle boil, then reduce heat to maintain a simmer. Partially cover and simmer gently for 25–30 minutes to marry flavors and soften the tomatoes and vegetables. Occasionally stir and use the back of a spoon to help break tomatoes down further.
- 6
Add basil before blending
Remove the pot from the heat. Discard and remove the bay leaf. Stir in the 1 cup of torn fresh basil leaves so they wilt slightly into the warm soup; this preserves bright basil flavor before blending.
Blend & finish
- 7
Blend until smooth
Use an immersion blender to purée the soup directly in the pot until very smooth, working in short bursts and moving the blender to blend evenly. Alternatively, work in batches in a countertop blender: cool slightly, transfer soup in batches, blend until smooth, then return to the pot. Take care with hot liquid and vent the lid slightly.
- 8
Finish with cream and seasoning
Over low heat, stir in 120 ml heavy cream (or whole milk) and heat gently until just warm — do not boil once cream is added. Taste and adjust seasoning with additional salt, pepper or a pinch of sugar if the tomatoes taste too acidic. If the soup is too thick, thin with up to 120 ml extra broth or water to reach desired consistency.
- 9
- 10
Make-ahead & storage
Soup keeps well refrigerated in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth or water if needed. For longer storage, cool and freeze up to 3 months; thaw overnight in the refrigerator and reheat gently.
