Silky Tomato-Basil Soup

1. 1
   saute · ~5 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add chopped onion and smashed garlic. Sauté until soft and translucent, about 5 minutes.

   3.Stir occasionally to prevent browning — the garlic should stay pale.

   TIPAvoid browning the garlic — it turns bitter and darkens the soup's final color.
2. 2
   mix · ~3 min

   Add tomatoes, water, and seasonings.

   1.Add quartered tomatoes to the pot along with 1 cup of water.

   2.Stir in salt, black pepper, and sugar.

   3.Bring the mixture to a gentle boil, then reduce the heat to low.
3. 3
   simmer · ~25 min

   Simmer until tomatoes break down.

   1.Cover the pot with a lid, leaving a small gap for steam to escape.

   2.Simmer on low heat for 25 minutes, stirring once halfway through.

   3.The tomatoes should be completely soft and fall apart when prodded.

   TIPThe longer and gentler the simmer, the sweeter and more rounded the tomato flavor.
4. 4
   mix · ~2 min

   Blend in the fresh basil.

   1.Remove the pot from heat. Add the fresh basil leaves.

   2.Using an immersion blender, blend the soup directly in the pot until completely smooth.

   3.If using a countertop blender, work in batches and vent the lid to release steam.

   TIPBlending hot liquids can be dangerous — never fill a countertop blender more than halfway, and hold the lid down with a folded kitchen towel.
5. 5
   other · ~3 min

   Strain for ultimate silkiness.

   1.Set a fine mesh strainer over a clean bowl or the rinsed pot.

   2.Pour the blended soup through the strainer, pressing with a spatula or ladle.

   3.Push all the liquid through, leaving behind skins and seeds. Discard the solids.

   TIPDon't skip the straining — this is what turns a good tomato soup into a restaurant-quality silky one.
6. 6
   simmer · ~2 min

   Finish with cream and adjust seasoning.

   1.Return the strained soup to low heat. Stir in the heavy cream.

   2.Warm gently for 2 minutes — do not let it boil once the cream is added.

   3.Taste and adjust salt and pepper if needed.

   TIPNever boil soup after adding cream; it can curdle or split.
7. 7
   serve · ~1 min

   Ladle into bowls, garnish, and serve.

   1.Ladle the hot soup into bowls.

   2.Drizzle a few drops of cream over each serving and scatter a few small basil leaves on top.

   3.Serve immediately with crusty bread or grilled cheese.

Cuisines we love