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Tomato Soup with Basil Oil


2 tablespoons olive oil

2-3 yellow onions, diced

2 cloves garlic, peeled

3 pounds tomatoes, chopped

1-2 cups vegetable stock

Salt and pepper

Basil oil

1 bunch basil

1/4 cup olive oil

1/4 cup vegetable oil


  1. Heat 2 tablespoons olive oil on medium high. Add onion and leek and sauté until softened. Add garlic and tomato, reduce heat to medium and cook for 10-15 minutes to develop flavors.
  2. Meanwhile, make the basil oil. Blanch the basil in simmering water for 20-30 seconds, transfer to ice bath. Add blanched basil and olive and vegetable oils to a blender and blend on high until smooth. Using cheesecloth or a fine mesh strainer, strain oil from solids. Set aside.
  3. Add stock to pot and bring to a boil. Turn down heat and blend vegetables with stock, season with salt and pepper and serve hot with a drizzle of basil oil.