Tomato Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and diced
  • 4 large ripe tomatoes (or 2 cups canned tomatoes), chopped
  • 2 cups vegetable stock or water
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • Fresh basil leaves, for garnish
  • Extra virgin olive oil (for drizzling before serving)

Instructions

  1. Sauté the Aromatics:
    Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and carrot, and cook until softened (about 5-7 minutes). Stir in the minced garlic and cook for another minute, being careful not to burn it.
  2. Add Tomatoes:
    Add the chopped fresh tomatoes (or canned tomatoes) to the pot. Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
  3. Simmer the Soup:
    Pour in the vegetable stock or water. Add the sugar (if needed), and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
  4. Blend Until Smooth:
    Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
  5. Adjust Seasoning:
    Taste and adjust the seasoning with more salt and pepper if needed.
  6. Serve:
    Ladle the soup into bowls. Garnish with fresh basil leaves and drizzle a little extra virgin olive oil over the top for a rich, silky finish.

Optional Add-Ons:

  • Croutons tossed in olive oil and baked until crispy.
  • A dollop of Greek yogurt or cream for extra creaminess.

This tomato soup is warm, comforting, and elevated by the rich flavor of high-quality olive oil!