Essence of Tomato Soup. Serves 4 It's a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge. 4 cups diced beefsteak, cherry, or heirloom tomatoes, divided ¼ cup olive oil 1 Tbs. agave nectar ½ cup basil, sliced into thin strips 1. Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth. 2. Pour soup into 4 bowls. Top each serving with ı/4 cup diced tomatoes and 2 Tbs. basil.