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    You are in: Home / Recipes / Tomato and Fresh Basil Soup Recipe
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    Tomato and Fresh Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    basia1's Note:

    A wonderful, comfort food that fills the house with a wonderful aroma. Originally from Vegetarian Cooking by Linda Fraser.

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    Units: US | Metric


    1. 1
      (Note: I totally omit the cream. After cooking and then processing, the soup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. Simply omit the pressing of the soup through the sieve and the addition of the c) Heat the oil and butter in a large saucepan until foaming.
    2. 2
      Add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
    3. 3
      Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
    4. 4
      Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
    5. 5
      Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
    6. 6
      Add the cream and heat through, stirring.
    7. 7
      Do not allow the soup to approach the boiling point.
    8. 8
      Check the consistency and add more stock if necessary, then season with salt and pepper.
    9. 9
      Pour into heated bowls and garnish with basil.
    10. 10
      Serve at once.
    11. 11
      (Can also be frozen and served later.).

    Ratings & Reviews:

    • on September 02, 2008


      Just made this and its absolutely yummy.A lovely intense tomato flavour.I also left out the cream(far healthier) and to be honest it really doesn't need it.Will definitely be making it again.Thanks!

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    • on July 15, 2008


      This made a wonderful hearty soup that we both loved. Modified as follows: Cook 2 strips of bacon until crisp. Add onions and sweat. Add 2 carrots & 2 ribs of celery with leaves. Add 1/2 cup of dried tomatoes. To thicken, add dried bread, a potato, or a tablespoon of so of rice (I used a combo of above). I had roasted a red bell on BBQ and saved 1/2 for garnish (adding other half to soup). Added chicken stock & white wine & cooked 20 minutes. Added a combo of fresh basil, tyme, & parsley in last minute of cooking. Put in blender & blended fine. Added pepper & salt as needed (no salt needed). Placed in bowl & drissled heavy cream in soup & garnished with julianned roasted red pepper (above) & fresh basil. One dish served with cream & one without. It was delicious either way. If I had not have had the home dried tomatoes, I would have used paste to "bump up" the intense tomato flavor. Soup was good enough for guests or fine dining. Have saved this for future use.

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    • on August 24, 2003


      This was just the ticket for all the lovely tomatoes out in the shops this time of year. I had to sub red wine for white, but otherwise followed the recipe exactly. I left out the cream as suggested. I served it by sprinkling some extra basil leaves on top, grinding over some black pepper and scattering over a bit of grated mozzarella cheese. Some Irish soda bread on the side completed the meal. Yum!!

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    Nutritional Facts for Tomato and Fresh Basil Soup

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.4
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 13.4 g
    Cholesterol 69.8 mg
    Sodium 134.6 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 3.5 g
    Sugars 8.4 g
    Protein 3.6 g

    The following items or measurements are not included:

    vegetable stock

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