Light Tomato and Wine Soup

Total Time
Prep 15 mins
Cook 10 mins

Light, summery, and delicious.

Ingredients Nutrition


  1. Sauté onion and basil in 3 T. of stock until stock evaporates.
  2. Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice.
  3. Cook 10 minutes.
  4. Season with salt and pepper to taste.


Most Helpful

Lovely, fresh flavour. I really liked the fresh tomato and basil combination; usually when I make soups it's in the winter and I use canned tomatoes, but I caught this when I still have a basket full of fresh from the garden. I didn't think the lemon made it too tangy, I liked it as is. The one thing I think I'll do differently next time is use roma tomatoes instead of regular, just to try to cut down on some of the juice, or maybe less stock. I just prefer a bit thicker of a soup. (I know, the recipe name says light, but still)

Made for Fall 2011 PAC.

ChloeBaby October 05, 2011

This is a truly satisfying, simple soup. I tossed in a bay leaf during simmer time and served it with crusty french bread. Like all soups, it's even better the second day. There's room for some creative additions such as egg noodles, extra vegetables and 1/3 cup cream (added before serving). The lemon juice makes this soup quite tangy. I think I will omit it next time. Thank you for posting this recipe!

Sheri Lou December 22, 2008

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