Mediterranean Tomato Soup
A silky, bright tomato soup finished with fresh basil and a drizzle of olive oil. Ready in 20 minutes with just six ingredients—perfect for a cozy weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 165
- Protein
- 3g
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 whole garlic clove
- 14.5 ounces canned whole tomatoes
- 1 cup vegetable broth
- 6 leaves fresh basil
- 0 to taste salt and pepper
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then place each half flat-side down and slice it crosswise into thin half-moons, about 1/8 inch thick. You should have roughly 1 cup of sliced onion.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. You should have roughly 1 teaspoon of minced garlic.
- 3
Pour 2 tablespoons olive oil into a medium pot and place it over medium heat for 30 seconds until the oil shimmers and slides quickly when you tilt the pot.
- 4
Add the sliced onion to the hot oil and stir once every 30 seconds for 4 minutes, until the onion turns soft and pale golden, with the edges just beginning to look slightly darker.
- 5
Add the minced garlic and stir constantly for 30 seconds until the smell becomes very strong and fragrant—this releases the garlic flavor.
- 6
Pour in the canned tomatoes with their juice and the vegetable broth, then stir to combine everything evenly.
- 7
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 8 minutes, until the tomatoes have broken down slightly and the broth smells fragrant.
- 8
Carefully pour the soup into a blender (work in batches if needed) and blend on high for 60 seconds until completely smooth with no visible chunks.
- 9
Pour the blended soup back into the pot and warm it over medium heat for 1 minute, stirring once, until steam rises from the surface.
- 10
Taste the soup and add a pinch of salt and pepper, stir, and taste again—repeat until it tastes bright and well-seasoned to you.
- 11
Tear the basil leaves into small pieces with your fingers so they release their aroma.
- 12
Ladle the soup into two bowls, then scatter half of the torn basil into each bowl.
- 13
Drizzle a thin stream of olive oil—about 1/2 teaspoon per bowl—in a slow spiral over the surface of each soup.
Tools you’ll need
- medium pot with lid
- cutting board
- chef's knife
- wooden spoon
- blender
- ladle
- two bowls
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