Tomato and Basil Soup Recipe

Tomato and Basil Soup Recipe image by


This rich soup is a favorite among basil lovers (and people who are not so in love with basil) everywhere!

Step 1

Heat the oil in a large pan, add the onion and sprinkle with the caster sugar. Cook gently for 5 minutes.

Step 2

Add the chopped carrot and potato, cover the pan and cook over low heat for a further 10 minutes, without browning the vegetables.

Step 3

Stir in the garlic, tomatoe puree, herbs, stock and seasoning. Cover and cook gently for 25-30 minutes, until the vegetables are tender.

Step 4

Remove the pan from the heat and press the soup through a sieve or food mill to extract all the skins and pips. Taste and adjust seasoning.

Step 5

Reheat the soup gently, then ladle into four warming bowls. Finely chop the sun-dried tomatoes and mix with a little oil from the jar. Add a spoonful to each serving, then scatter the shredded basil over the top.

Things You'll Need

  • 2tbsp olive oil
  • 1 onion, chopped
  • 1/2tsp caster sugar
  • 1 carrot, finely chopped
  • 1 potato, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 ripe tomatoes, roughly chopped
  • 1tsp tomato puree
  • 1 bay leaf
  • 1 thyme sprig
  • 1 oregeno sprig
  • 4 basil leaves, roughly torn
  • 1 1/2cups light chicken or vegetable stock
  • 2-3pieces sun-dried tomatoes in oil
  • 2tbsp shredded basil leaves
  • salt and black pepper

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