Few foods offer me comfort and a nostalgic warmth than that of a classic tomato & basil soup. As a kid, it often came out of a can. Still, as an adult, I can proudly sit back and enjoy a steaming bowl of a delicious classic made entirely fresh in under 30 minutes.
What is a Classic Tomato & Basil Soup
A classic tomato & basil soup is made of ripe tomatoes and Italian basil. Like most things, tomato soup can come in numerous forms, with some recipes calling for chunky tomatoes and broken noodles such as vermicelli. Some recipes also add cream, resulting in a richer soup. However, I prefer to keep things simple, utilising the fresh flavours of the few ingredients in my classic tomato & basil soup recipe. This recipe has no chunks, so you’ll need a blender.
Key Ingredients for A Classic Tomato & Basil Soup
My first culinary teacher taught me the importance of using good ingredients in a soup. His advice was simple. Most people use leftovers, vegetables on the turn, or past their best when making stocks and soups. However, what’s important to remember is that the fresher and better the ingredients going into the soup, the better the soup.
Onion & Garlic – Fresh onion and garlic always work best in these recipes despite the ease of frozen and premade varieties. They form the base of this soup and act as seasonings when cooked with care to help bring out their sweetness.
Olive Oil – Some recipes call for butter, and it will add richness to the soup. However, a good olive oil helps compliment the sweetness of the tomatoes.
Ripe Tomatoes – The vital ingredient! While all soups rely on fresh ingredients to make their flavours sing, this classic tomato & basil soup relies heavily on good tomatoes, so source the best available and within your budget. Any variety will work, but smaller varieties tend to have a sweeter, more delicate flavour.
Stock – Stock or water. Veg or chicken. What’s important is to use a good quality stock, as the better the flavour of the base liquid, the better the soup.
Fresh Basil – Look for bright green leaves and tear them gently. Knives will bruise the leaves as they collide with basil’s essential oils.
Salt & Pepper – As always, add salt & pepper to taste.
How to Make The Soup
In a pan, gently fry the onions in olive oil with a pinch of salt until the onions begin to soften. This will help draw out the sweetness of the onions. A tip here is to add the garlic at the very last moment so it remains aromatic and flavourful. I like to cook for no more than a minute before adding the next ingredients. Add the chopped tomatoes, cook until they break down, and release their juices.
Next, add enough stock to cover the vegetables and bring them to a gentle simmer. Allow the vegetables to simmer away so they all infuse and soften. This combines all the flavours, producing a balanced, flavourful soup before blending.
Next, add the seasonings. In this instance, it is basil, salt, & pepper. Then, blend until smooth. Some professional kitchens will always strain their soups to remove any lumps. I love doing this when I have time, as it offers a great consistency and texture. However, it’s unnecessary as it reduces the volume of the soup and adds an added complication when making a simple soup.
Tomato & Basil Soup
Equipment
- 1 Blender
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 Large Onion Sliced
- 3 Garlic Cloves Peeled, and Chopped
- 750 g Fresh Tomatoes Vine Removed, Roughly Chopped
- 500 ml Vegetable Stock
- ½ Bunch of Basil Stalks Removed
- Salt / Pepper to taste
Instructions
- Heat the olive oil over medium heat and gently soften the onions with a pinch of salt.
- Add garlic, cook for 1-2 minutes, then stir in the tomatoes. Allow the tomatoes to cook until they release their juices and soften.
- Cover the tomatoes with the stock, then slowly bring them to the boil. Reduce to a simmer and cook for 20 minutes until the tomatoes are soft.
- Add the basil, and blitz the soup using a standing or hand-held blender until smooth.
- Season to taste with salt & pepper, then serve with croutons or Italian bread.
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