Vegetarian Soups

Tomato Basil Soup

by Spoorthy
Jump to Recipe·Print Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Basil Soup

  • Author: Spoorthy
  • Total Time: 1 hour 10 minutes
  • Yield: 4
Print Recipe

Description

Tomato Basil soup is one of the healthy and satisfying soup. This recipe takes 30 minutes to make, excluding the time to bake the tomatoes. The taste of tomato varies significantly in the way it is baked or cooked. It is possible to skip the baking part and instead sauté the ingredients before making it into a puree. It is baked with onions and garlic to bring out the robust flavor in this soup.

Ingredients

Plum Tomatoes or Tomatoes on the Vine- 6 (halved)

Onion- 1 (diced)

Garlic- 2 cloves

Basil leaves- 1 cup

Olive Oil- 1 Tbsp

Black Pepper- 1/4 tsp + 1/4 tsp

Salt- 1/4 tsp + 1/4 tsp

Water- 1 cup

Butter- 1 Tbsp

Vegetable Broth- 1 cup

Heavy Creme- 1/4 cup

Garnish

Fresh Thyme

Creme

Instructions

1. In a baking tray, take six plum or tomatoes on the vine and cut it into halves. Dice one red onion into big pieces and peel two garlic cloves.

2. Add 1 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to it.

3. Bake at 400 F for 30 minutes. It can be baked for a longer time if preferred. Baking longer will give the soup more intense roasted flavor.

4. After we take the tray out of the oven, let it cool until it comes to the room temperature and pour everything to a blender. Add 1 cup of water.

5. Make a smooth puree and strain it with a fine sieve. Discard the leftover pulp.

6. Now we have a creamy pureed tomato. Add 1 cup of fresh basil leaves to it. Basil leaves can be finely chopped and added or chopped later with a hand blender.

7. Take 1 Tbsp of butter in a 3-quart pan and set the temperature to medium-high. Add the prepared tomato puree and fresh basil leaves.

8. Bring the soup to boil. This process will take about 10 minutes to get to the boiling point.

9. Add 1 cup of vegetable broth and continue to boil the soup for another 10 minutes.

10. Run the handheld blender to blend in the basil leaves if chosen to add the whole leaves. Skip this step if you have already chopped it finely.

11. Stir the soup well. Add 1/4 cup of heavy creme and mix one more time.

12. Add 1/4 tsp salt and 1/4 tsp black pepper. Stir well to combine everything. The soup is ready to be served!

13. Garnish the soup with some fresh herbs (thyme leaves) and some heavy creme. Serve it warm with some fresh bread.

Notes

1. Tomato soup is one of the most common soup, and there are several variations of the recipe. Each recipe comes differently than the rest with slight modifications. The taste will vary with the types of tomatoes used. It is best to go with the fresh-looking juicy tomatoes when making soup.

2. The second big difference is the way tomatoes cooked before making it into a puree. It can be boiled, grilled, baked, or sautéed. Though there is no right way to do, each has its taste and flavor, and no matter how it will still taste awesome.

3. The reason basil leaves not pureed in this recipe is that basil cooked too much tends to have a bitter flavor. Pureeing basil leaves will also mix in with the tomatoes and change the taste of the soup.

4. Heavy creme is optional and is used to balance the sour taste of the tomatoes. It can be replaced with any non-dairy milk or skipped altogether.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Vegetarian Soup
  • Method: Cook/bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 Kcal
  • Sugar: 9.83 g
  • Sodium: 631 mg
  • Fat: 23.09 g
  • Saturated Fat: 10.46 g
  • Unsaturated Fat: 1.187 g
  • Trans Fat: 0.003 g
  • Carbohydrates: 21.73 g
  • Fiber: 4.7 g
  • Protein: 5.45 g
  • Cholesterol: 48 mg

Keywords: Tomato Basil Soup, Summertime Tomato Soup, Basil and Tomato Soup

In a baking tray, take six plum or tomatoes on the vine and cut it into halves. Dice one red onion into big pieces and peel two garlic cloves.
Add 1 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to it.
Bake at 400 F for 30 minutes. It can be baked for a longer time if preferred. Baking longer will give the soup more intense roasted flavor.
 After we take the tray out of the oven, let it cool until it comes to the room temperature and pour everything to a blender.
Add 1 cup of water.
Make a smooth puree and strain it with a fine sieve.
Discard the leftover pulp.
Now we have a creamy pureed tomato. Add 1 cup of fresh basil leaves to it. Basil leaves can be finely chopped and added or chopped later with a hand blender.
Take 1 Tbsp of butter in a 3-quart pan and set the temperature to medium-high. Add the prepared tomato puree and fresh basil leaves.
Bring the soup to boil. This process will take about 10 minutes to get to the boiling point.
Add 1 cup of vegetable broth and continue to boil the soup for another 10 minutes.
Run the handheld blender to blend in the basil leaves if chosen to add the whole leaves. Skip this step if you have already chopped it finely.
Stir the soup well. Add 1/4 cup of heavy creme and mix one more time.
Add 1/4 tsp salt and 1/4 tsp black pepper. Stir well to combine everything. The soup is ready to be served!
Garnish the soup with some fresh herbs (thyme leaves) and some heavy creme. Serve it warm with some fresh bread.
Garnish the soup with some fresh herbs (thyme leaves) and some heavy creme. Serve it warm with some fresh bread.