Name: Sun-Kissed Tomato Soup with Olive Oil and Basil
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs ripe tomatoes, cored and chopped; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 tbsp extra-virgin olive oil; 2 cups vegetable broth; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 tsp sugar (optional, to balance acidity); 1 tbsp red wine vinegar; Handful fresh basil leaves, torn

Sun-Kissed Tomato Soup with Olive Oil and Basil

juli

This Sun-Kissed Tomato Soup is California summer in a bowl—bursting with the freshness of ripe tomatoes, brightened by a splash of red wine vinegar, and rounded out with the richness of olive oil. Inspired by Mediterranean flavor principles and the wisdom of balancing salt, fat, and acid, this soup is both simple and deeply flavorful. Fresh basil adds a fragrant finish, making this a perfect light meal or starter. Enjoy it warm on a breezy evening or at room temperature for a refreshing lunch. Pair with crusty bread or a crisp salad for a complete meal.

Ingredients

Instructions

Heat olive oil in a large saucepan over medium heat. Add diced onion and a pinch of salt, sauté until soft and translucent, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute, stirring frequently.
Add chopped tomatoes, 1 tsp salt, and black pepper. Cook, stirring occasionally, until tomatoes begin to break down and release their juices, about 10 minutes.
Pour in vegetable broth and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
Stir in red wine vinegar and sugar (if using). Taste and adjust seasoning with additional salt or vinegar as needed to balance sweetness and acidity.
Remove from heat. Use an immersion blender to purée the soup until smooth (or carefully blend in batches in a blender).
Ladle into bowls, swirl with extra olive oil, and garnish with torn basil leaves.