1/3 Photos of Fresh Tomato Soup With Basil
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.
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Units: US | Metric
- 700 g ripe tomatoes, quartered with skin on
- 1 medium onion, roughly chopped
- 1 medium potato, cubed
- 1 garlic clove, crushed
- 2 tablespoons butter or 2 tablespoons olive oil
- 500 ml chicken stock or 500 ml vegetable stock
- 2 teaspoons fresh basil, torn or 1 teaspoon dried basil
- salt & freshly ground black pepper
- 1 -2 teaspoon Worcestershire sauce (optional)
- 1Heat 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.
- 2Add 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.
- 3Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
- 4Blitz the soup and then pass it through a sieve to extract the skins and pips.
- 5Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
- 6Serve hot or ice-cold.
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Nutritional Facts for Fresh Tomato Soup With Basil
Serving Size: 1 (392 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 181.2
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 4.1 g
- Cholesterol 19.0 mg
- Sodium 245.2 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 3.7 g
- Sugars 8.2 g
- Protein 6.2 g