No regional classification
Tomato and basil soup
Tomato soup with basil, garlic and oregano; cream and cheese are optional.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 2 servings
- Difficulty
- Easy
- Prep
- 10 min
- Cooking
- 30 min
- Total
- 40 min
Recipe
A smooth tomato soup with fresh basil, garlic and oregano. Cream and cheese are optional.
Practical cooking
Ingredients
2 servings
Ingredients
- 400 g canned chopped or peeled tomatoes
- 1 small onion
- 2 garlic cloves
- 1 tbsp tomato paste
- 375 ml vegetable stock
- fresh basil (a large handful)
- 1½ tbsp olive oil
- ½ tsp dried oregano
- to taste salt
- to taste black pepper
- 1 pinch of sugar (optional, if tomatoes are acidic)
- 75 ml cooking cream (optional)
- Grana Padano (optional, to serve)
- croutons (optional, to serve)
- bread (optional, to serve)
Nutrition per serving
- Energy
- 160 kcal676 kJ
- Fat
- 11.1 g
- Saturated fat
- 1.8 g
- Carbohydrates
- 14.1 g
- Sugars
- 8.0 g
- Fibre
- 5.1 g
- Protein
- 3.5 g
- Salt
- 1.2 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 40 min
- 1
Method
Soften the onion and garlic
Finely chop the onion and garlic. Warm the olive oil in a pot and gently cook the onion for about 5 minutes. Add the garlic and stir for another 30 seconds.
Add tomatoes and stock
Stir in the tomato paste and cook for about a minute. Add the tomatoes, stock, oregano, a little pepper and a small portion of the basil.
Simmer and blend
Simmer uncovered for 15–20 minutes, then blend until smooth.
Season and add cream if using
For a creamier soup, stir in the cream. Season with salt and, if needed, a pinch of sugar.
Finish with basil and serve
Tear in the remaining basil. Serve with croutons or bread and Grana Padano, if you like.
Refine
Tips and variations
After cooking
Storage and serving
Knowledge graph