Tomato Soup Comfort (Printable Version)

Silky tomato and basil soup ready in 40 minutes; optional cream for richness and roasting for deeper flavor.

# What You Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, chopped
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced

→ Liquids

05 - 3 ⅓ cups vegetable broth

→ Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp sugar (optional, to balance acidity)
08 - ½ tsp salt, or to taste
09 - ¼ tsp ground black pepper
10 - 1 tsp dried basil or a few fresh basil leaves (plus extra for garnish)

→ Optional

11 - ¼ cup heavy cream or milk (for creaminess)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; sauté for 5 minutes until softened and fragrant.
02 - Add chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally until they begin to break down.
03 - Pour in vegetable broth, then add basil, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until all vegetables are tender.
04 - Remove from heat. Use an immersion blender directly in the pot, or transfer to a countertop blender in batches, and blend until silky smooth.
05 - If using, stir in heavy cream or milk. Warm through gently but do not boil.
06 - Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil leaves.

# Helpful Hints:

01 -
  • This soup transforms everyday ingredients into something velvety and rich without any complicated technique.
  • It freezes beautifully so you can always have a jar ready for nights when cooking feels impossible.
02 -
  • Always let the soup cool slightly before blending because hot liquid in a sealed blender can cause the lid to pop off and create a mess you will not soon forget.
  • Roasting the tomatoes and carrot before simmering adds a smoky depth that is worth the extra fifteen minutes when you have the time.
03 -
  • A parmesan rind dropped into the simmering broth and fished out before blending adds savory depth no one will be able to pinpoint but everyone will notice.
  • Strain the blended soup through a fine mesh sieve if you want an impossibly smooth, restaurant quality texture.

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