Soup-e Gojeh Farangi (سوپ گوجه فرنگی) — Persian Tomato Soup

• 2 tbspExtra virgin olive oil
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 3 large cloves))
• 30 gTomato paste (about 2 tbsp)
• 900 gVine-ripened tomatoes (cored and roughly chopped)
• 900 mlVegetable broth (low-sodium preferred)
• 8 gGranulated sugar (about 2 tsp)
• 6 gSea salt (about 1 tsp, plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 20 gFresh basil leaves (torn, plus extra for serving)

Instructions

1. 1

   Heat the olive oil in a heavy pot over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent with light golden edges. Add the minced garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate to prevent bitterness.

2. 2

   Add the tomato paste and stir continuously for 2 minutes over medium heat to caramelize it slightly and deepen color. Scrape the bottom of the pot as you stir so the paste does not stick. This brief toasting builds a richer, less raw tomato flavor in the finished soup.

3. 3

   Add the chopped tomatoes, sugar, sea salt, and black pepper. Cook uncovered for 8 minutes, stirring every minute, until the tomatoes release juices and begin to break down. The sugar helps round out acidity from the tomatoes while keeping the soup balanced rather than noticeably sweet.

4. 4

   Pour in the vegetable broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Reduce to low, partially cover, and simmer 20 minutes, stirring twice, until the tomatoes are fully softened and the flavors meld. Adjust the heat to maintain a steady simmer, not a rapid boil.

5. 5

   Turn off the heat. Blend until very smooth using an immersion blender (2–3 minutes), or carefully transfer to a countertop blender in batches, venting the lid. Return to low heat for 2 minutes to warm through, then stir in the basil leaves and rest 3 minutes before serving.