Ingredients
Method
- Sauté the aromatics: In a large pot over medium heat, warm the olive oil. Add diced onion and cook until soft and translucent — about 4 minutes.
- Add garlic and tomato paste: Stir in garlic and sauté for 30 seconds — just until fragrant. Mix in the tomato paste and cook for another minute to develop richness.
- Deglaze and simmer: Add crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.
- Blend (optional): Use an immersion blender for a smooth consistency, or transfer to a blender in batches. For a chunkier texture, mash gently with a spoon.
- Finish with cream & basil: Stir in cream and torn basil leaves just before serving. Adjust seasoning if needed.
Notes
- Texture is the Soul: The key to extraordinary tomato soup lies in balance — silky yet structured. Let your base ingredients gently surrender their flavors without being broken down entirely. This controlled texture allows the soup to feel both comforting and elevated.
- Precision in Heat: Start slow and low. Let the onions become translucent, not browned. Garlic should perfume the pot, not dominate it. This method doesn’t rush flavor — it coaxes it out gracefully.
- Cream with Caution: Never boil after adding cream. A soft swirl at low heat is all it takes to transform the broth into a velvety canvas. Too much heat, and you’ll lose the elegance.
- The Hidden Weapon – Acidity: Right before serving, a splash of brightness — think apple cider vinegar or even a hint of fresh orange zest — can awaken all the hidden layers of flavor and cut through richness like a finishing brushstroke on a masterpiece.
- Elevated with Restraint: This isn’t about piling on spices. It’s about harmony. A crack of pepper, a few torn basil leaves, and just the right amount of seasoning bring out the full potential of your tomato base without overpowering it.