Equipment
Ingredients
Produce
- 1000 g vine-ripened tomatoes, quartered
- 1 yellow onion, chopped
- 3 garlic, minced
- 20 g fresh basil, leaves picked from stems
Pantry & Dairy
- 30 g unsalted butter
- 15 ml olive oil
- 500 ml vegetable stock, hot
- 30 g tomato paste
- 30 ml heavy cream
- 5 g salt
- 2 g black pepper, freshly ground
Serving
- 200 g crusty bread, sliced thickly
Nutrition (per serving)
Method
Prepare the vegetables by roughly chopping the onion, mincing the garlic, and cutting the tomatoes into quarters. Pluck the basil leaves from their stems and set aside.
Melt the unsalted butter with the olive oil in a large saucepan over medium heat. Add the chopped onions and saute for 5 to 7 minutes until they are soft and translucent.
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes highly fragrant.
Add the quartered tomatoes, hot vegetable stock, salt, and black pepper. Increase the heat to high and bring the mixture to a boil at 100C/212F.
Reduce the heat to low, cover the saucepan partially with a lid, and simmer gently for 20 minutes. Stir occasionally to ensure the tomatoes are breaking down and not catching on the bottom.
Remove the saucepan from the heat. Stir in the fresh basil leaves, allowing the residual heat of the soup to wilt them in about 1 minute.
Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. Taste and adjust seasoning if necessary.
Ladle the hot soup into warm bowls. Garnish with a swirl of heavy cream and a few extra basil leaves if desired. Serve immediately alongside thick slices of crusty bread for dipping.
Chef's Notes
- For the absolute deepest flavor, use a mix of tomato varieties. Roma or plum tomatoes provide excellent body and pectin, while a handful of cherry tomatoes will amplify the natural sweetness.
- Do not boil the soup after adding the fresh basil. Excessive heat will destroy the delicate, aromatic oils of the herb and can turn the leaves bitter and dull in color.
- The combination of butter and olive oil at the start is crucial. The butter rounds out the sharp acidity of the tomatoes with dairy richness, while the oil prevents the butter from burning easily.
- If you prefer a completely silken texture, pass the blended soup through a fine-mesh sieve to catch any stubborn tomato skins or seeds before serving.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor often improves on the second day.
Freezer: 3 months — Freeze without the heavy cream garnish. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming, stirring occasionally.
