Mediterranean Tomato Soup
A vibrant, aromatic tomato soup infused with garlic, basil, and olive oil, finished with a creamy swirl. Perfect as a light starter or paired with crusty bread for a satisfying meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 oz canned San Marzano tomatoes
- 4 cups vegetable broth
- ½ cup fresh basil leaves
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 1 tbsp balsamic vinegar
- ¼ cup fresh basil sprigs
- ½ cup croutons
- 1 tbsp extra virgin olive oil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent.
- 2
Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.
- 3
Pour in canned tomatoes with their juice and vegetable broth. Bring to a gentle simmer.
- 4
Simmer uncovered for 15–18 minutes to allow flavors to meld. Stir occasionally.
- 5
Remove from heat and stir in fresh basil. Season with salt and black pepper to taste.
- 6
Add balsamic vinegar and stir well. For a silkier texture, use an immersion blender to partially purée the soup, leaving some texture.
- 7
Ladle soup into bowls and garnish with fresh basil sprigs, croutons, and a drizzle of olive oil.
Tools you’ll need
- large pot (6-quart capacity)
- wooden spoon
- immersion blender (optional)
- ladle
- cutting board
- chef's knife
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
