Total Time
Prep 10 mins
Cook 45 mins

This is delicious served hot or even so, on a warm day served ice-cold! with a crusty bread. Please note, fresh basil is to be added towards the end of the cooking time, whereas when using dried basil, it needs to be added alongwith the tomatoes.

Ingredients Nutrition


  1. Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes.
  2. Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute.
  3. Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
  4. Blitz the soup and then pass it through a sieve to extract the skins and pips.
  5. Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
  6. Serve hot or ice-cold.
Most Helpful

Simply delightful. Used cherry tomatoes, shallots instead of onions and didn't add potato.

bretth65 November 23, 2013

I added some precooked pasta and extra chicken broth, excellent!

FnE October 31, 2011

This was very good. We had this on a chilly Saturday night. I didn't have any fresh basil, so I used dried. Right at the end, I added just a touch of sugar and about 1/4 cup milk. My SO likes alittle milk in his tomato soup. It came out delicious! :)

VickyJ January 20, 2008