Soups
Vegetarian
Cozy tomato & basil soup
Canned tomatoes, a softened onion, and a little patience deliver a smooth soup with deep flavor.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Soften the onion
Heat the oil in a saucepan over medium-low heat. Add onion and a pinch of the measured salt. Cook 8–10 minutes, stirring, until soft but not deeply browned.
Build the base
Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute, taking care not to scorch it.
Simmer
Add tomatoes, stock, and oregano. Break up the tomatoes with a spoon. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
Blend and finish
Remove from heat. Use an immersion blender with its blade fully submerged to blend until smooth. Stir in torn basil and taste before adding the remaining salt. If using a jug blender, cool the soup first and follow the manufacturer’s hot-liquid instructions.
A little kitchen wisdomIf the soup tastes sharp, let it simmer a little longer. A splash of cream can soften the flavor, if you eat dairy.
Make it your own
Use crushed tomatoes for a shorter blending step. Serve with toast or a grilled cheese sandwich.
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Refrigerate perishable leftovers promptly. Read our food storage guide.
Before you cook
The 800 g tomatoes include their juices. Choose a stock you can taste for salt and tear clean basil leaves just before adding. Dice onion evenly so it softens before tomatoes are added.
Troubleshooting & doneness
If too thick, add stock or water gradually. If thin, simmer uncovered and stir. For hot blending, keep the immersion blade submerged and turn it off before lifting; cool soup before using a jug blender and follow its instructions.
Substitution decisions
Crushed tomatoes reduce blending work. Cream softens sharpness but adds milk; add a small amount off high heat. A bitter burned garlic base is better restarted than masked with sugar.
Safe handling and leftovers
Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.
Sources: safe cooking temperatures and safe food handling.
