The easiest Tomato Basil Soup EVER and it's so fresh & vibrant. Ready in just 10 minutes and made with only 4 ingredients (plus salt, pepper & optional olive oil)!
PREP TIME: 10 minutesminutes
COOK TIME: 10 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 6servings
Ingredients
1tablespoonolive oil, (for oil-free use a little bit of water)
1medium onion, diced
3large clovesgarlic, minced
7 cups (49 oz / 1.4 kg)chopped fresh tomatoes, (large, cherry, grape, or a mixture)
1large handfulfresh basil, roughly chopped
2teaspoonsfine sea salt, or to taste
1teaspoonfreshly ground black pepper, or to taste
INSTRUCTIONS
Put the oil in a large pan and heat on medium.
Once the oil is hot add the onions and cook for 2 to 3 minutes until translucent and just starting to turn golden on the edges. Then add the garlic and cook for 1 minute more, stirring frequently.
Add the chopped tomatoes. Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are simmering and just starting to break down. The smaller the tomato pieces, the quicker this will happen. Larger chunks might take a couple minutes more.
Remove from the heat and add the basil, salt and pepper then blend with an immersion blender in the pan, or transfer to a blender, blend then return to the pan for a minute or two to warm up again.
Serve immediately.
NOTES
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat gently in a pan or in a microwave.Freeze in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator before heating through gently.