Description

This Classic Tomato Soup delivers a velvety texture and a complex balance of acidity and sweetness. It's made from high-quality ingredients, focusing on flavor extraction and culinary techniques to create a comforting, nourishing dish.

Ingredients

Scale

28 oz Can Whole Peeled Tomatoes
1 Medium Yellow Onio
3 Cloves Fresh Garlic
2 tbsp Extra Virgin Olive Oil
2 Cups Vegetable or Chicken Stock
1/4 Cup Fresh Basil
Sea Salt & Black Pepper to Taste

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Instructions

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onions and a pinch of salt. Sauté for about 8 to 10 minutes until the onions are translucent and slightly golde
Add the minced garlic and cook for only 60 seconds to release its fragrance without burning it
Pour in the canned tomatoes (with their juices) and the stock. Use a wooden spoon to crush the whole tomatoes, bring to a gentle boil, then reduce heat and simmer for 20 minutes
Remove from heat and stir in the fresh basil leaves, allowing them to wilt and extract essential oils
Use an immersion blender to process the soup until smooth, creating a stable emulsio
Taste and adjust the salt and pepper. If too thick, add a splash more stock; if too thin, simmer for another 5 minutes

Notes

Store in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. Reheat slowly over medium-low heat.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 12g
Sodium: varies
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg