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Ingredients
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Vegetables
Liquids
Herbs and Spices
Optional Garnish
Method
Preparation
- 1
Chop Vegetables
Dice the onion, carrot, and celery into small pieces. Mince the garlic cloves and set aside.
- 2
Prepare Tomatoes
If using fresh tomatoes, score them with an 'X' on the bottom and blanch in boiling water for 1-2 minutes. Remove and place in ice water to cool. Peel off the skins, core, and chop them.
Cooking
- 3
- 4
Add Garlic and Spices
Add the minced garlic, salt, black pepper, dried basil, and dried oregano to the pot. Stir and cook for another 1-2 minutes until fragrant.
- 5
Combine with Tomatoes and Broth
Add the chopped tomatoes to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil.
- 6
Simmer
Reduce the heat to low and let the soup simmer for about 20-25 minutes, stirring occasionally, until the tomatoes are soft and the flavors have melded.
- 7
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
Serving
- 8
Serve Hot
Serve the tomato soup hot, garnished with fresh basil leaves if desired, alongside slices of crusty bread.
