Tomato Basil Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can whole peeled tomatoes
• 1.5 cups vegetable stock
• 1/3 cup fresh basil leaves
• Salt and black pepper

Instructions

1. Heat the olive oil in a medium pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it softens and turns translucent.
2. Add the minced garlic and cook for 30 seconds until fragrant, then pour in the whole peeled tomatoes (with their juices) and the vegetable stock. Use a wooden spoon to break up the tomatoes roughly.
3. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes. The soup will thicken slightly and the flavors will concentrate.
4. Remove from heat and blend until completely smooth using an immersion blender directly in the pot, or carefully transfer in batches to a countertop blender (leave the lid slightly ajar to vent steam).
5. Tear the fresh basil leaves and stir them into the hot soup. Season with salt and black pepper to taste. Ladle into bowls and serve warm.

Tips

• San Marzano tomatoes are the gold standard for tomato soup — they're sweeter and less acidic than regular canned tomatoes.
• For a creamier version, stir in 2 tablespoons of heavy cream or a splash of coconut cream right after blending.
• Pair with a grilled cheese sandwich or crusty bread for dipping — a classic combination that never gets old.
• This soup freezes beautifully for up to 3 months. Add the basil fresh when reheating rather than before freezing.