Ingredients

1 tbsp olive oil

1 tbsp butter

1 medium Vidalia (sweet) onion, diced to ½”

2 medium carrots, diced to ½”

2 stalks celery, diced to ½”

4 cloves garlic, minced

2 tbsp balsamic vinegar

3 pounds ripe tomatoes, cored and chopped

1 tsp sugar (optional)

1.5 tsp kosher salt

1 tsp dried basil

½ tsp dried oregano

2 cups low sodium broth (chicken or vegetable)

¼ cup fresh julienned basil, plus more for serving

½ cup heavy cream (optional)

Ricotta cheese, for serving

Instructions

Step 1: Heat a dutch oven over medium heat. Add the olive oil and butter, cooking until the butter melts and foams. Add the diced onion, carrots, and celery, tossing to coat in the fat. Sauté, stirring occasionally, until the vegetables soften and brown in spots, about 8 to 10 minutes. Add the minced garlic and sauté, stirring constantly, for 1 minute more.

Step 2: Pour in the balsamic vinegar and stir, scraping the bottom of the pot until bubbling stops. Cook an additional 2 to 5 minutes until the vinegar reduces and is mostly absorbed, with no pooling on the bottom.

Step 3: Add the chopped tomatoes, sugar (if using), kosher salt, dried basil, dried oregano, and broth. Stir well to combine all ingredients.

Step 4: Increase the heat to high to bring the liquid to a boil. Reduce to medium-low to maintain a gentle simmer. Partially cover the pot with the lid cracked and simmer for at least 30 minutes, up to 1 hour, until the vegetables are very soft and the tomatoes have turned a deep red color.

Step 5: Stir in the fresh julienned basil and heavy cream (if using). Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning with additional salt or sugar if needed.

Step 6: Ladle the soup into bowls and serve topped with a dollop of ricotta cheese and extra fresh basil. Enjoy your fresh tomato basil soup!

Tips & Variations

Use ripe, in-season tomatoes for the best flavor. If tomatoes are not available, canned whole tomatoes can be substituted.

For a dairy-free version, omit the butter and heavy cream and use olive oil and coconut milk or cashew cream instead.

Adding a pinch of smoked paprika can give the soup a subtle smoky depth.

If you prefer a chunkier texture, blend only half the soup and stir the rest back in.

FAQs

Can I make this soup vegan?

Yes, simply replace the butter with olive oil, omit the heavy cream, and use vegetable broth. You can also substitute ricotta cheese with a plant-based alternative or skip it altogether.

Can I use fresh basil instead of dried?

Yes, fresh basil adds a bright, aromatic flavor. Add fresh basil towards the end of cooking or just before blending to preserve its freshness. Dried basil is better suited for simmering with the soup to develop deeper flavor.