There's nothing quite like savoring a bowl of creamy tomato soup using tomatoes at the peak of their ripeness. Jacques Pépin, a renowned chef, recommends enjoying this non-dairy soup piping hot, garnished with a few droplets of basil oil. Regardless, it's equally divine when served cold and fat-free. An additional twist; reduce the amount of initial water to half a cup and voila, your soup has become a fresh tomato sauce!

To those looking to avoid dairy products but still want that satisfying richness, a drizzle of extra-virgin olive oil or non-dairy butter after reheating the soup should do the trick. For olive oil, ensure that it smoothly blends into the soup by lightly whisking while adding it or using a hand blender. For dairy-free butter, follow the same process as you would for common butter.

There's a small trick when it comes to maintaining the vibrant green hue of your fresh herbs; blanch the basil before mixing it. Herbs tend to darken upon cutting due to the release and oxidation of compounds inside the leaves. The blanching process deactivates many of these browning enzymes. Another tip is to blend the basil and oil on low speed just until you achieve a smooth blend. It's advisable to store this mix in an airtight container to further prevent contact with oxygen.

This exquisite soup pairs exceptionally well with either a dry fino sherry or a chilled red wine, amplifying the tangy essence of the tomato.

While this recipe is standardized for four servings, cooking duration is constant regardless of the serving sizes. However, for recipe multiplication or division, adjusting ingredient quantities may not result in a perfect scale-up or down.

Here's a quick rundown of the recipe. Basil Oil Ingredients: 1 cup fresh basil, 2/3 cup of avocado or grapeseed oil, 1/4 teaspoon kosher salt. For the soup: 1 tbsp extra-virgin olive oil, medium onion coarsely chopped (about 1 cup), 2 large garlic cloves peeled, 2 fresh thyme sprigs, 1 sprig fresh oregano, 2 pounds ripe tomatoes cut into 2-inch chunks (about 5 cups), 2 1/2 tablespoons tomato paste, 2 teaspoons granulated sugar, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 1/4 cups water, 2 tablespoons unsalted butter.

The beauty of this soup is its ability to be prepped ahead. You can prepare the soup up to Step 3 and keep it refrigerated overnight for serving the next day. The basil oil can be kept in the fridge for as long as two weeks.