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Tomato And Fresh Basil Soup

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15ml/1 tbsp olive oil
25g/1oz/2 tbsp butter
1 medium onion, finely chopped
900g/2lb ripe Italian plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
about 750ml/1 pints/3 cups chicken or vegetable stock
120ml/4fl oz/ cup dry white wine
30ml/2 tbsp sun-dried tomato paste
30ml/2 tbsp shredded fresh basil, plus a few whole leaves, to garnish
150 ml/ pint/⅔ cup double (heavy) cream
Salt and freshly ground black pepper


Serves: 6


1. Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.

2. Stir in the tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste. Season to taste. Bring to the boil, lower the heat and half cover the pan. Simmer the soup steadily for about 20 minutes, stirring occasionally, until the tomatoes are pulpy.

3. Process the soup with the basil in a blender or food processor, then press through a sieve into a clean pan.

4. Add the cream and heat through, stirring. Do not allow the soup to boil. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve at once.

VARIATION:- The soup can be served chilled. Pour it into a container after sieving and chill for at least 4 hours. Serve in chilled bowls.

Energy 326Kcal/1351kj; Protein 2.7g; Carbohydrate 9.7g, of which sugars 9.1g; Fat 28.9g, of which saturates 16.4g; Cholesterol 65mg; Calcium 45mg; Fibre 2.6g; Sodium 272mg

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