Tomato soup with basil

Cookinero 29 Dec 2022

How to cook Tomato soup with basil

Step 1

Tomato soup with basil

Cut the tomatoes and onion into 4 pieces, and the garlic cloves in half. Chop the celery stalk, chop the basil leaves.

Step 2

Place all the prepared ingredients, except for the basil, in a saucepan, pour in the broth, add the bay leaf, thyme and bring to a boil, salt to taste. Cook over low heat for 20 minutes without a lid. Take out the onion and bay leaf.

Step 3

Tomato soup with basil

Rub the remaining vegetables in the broth through a sieve or grind in a blender. Mix vegetable puree with broth, check if there is enough salt, and, if necessary, add more salt.

Step 4

To enhance the taste, it is better to bake the tomatoes before cooking the soup under the grill cover on a sheet of foil - 30-40 minutes on low coals. In this case, the amount of liquid will need to be increased, and the tomatoes cut in half.

Step 5

Serve hot or cold, sprinkled with chopped basil.

Tomato soup with basil - FAQ About Ingredients, Baking Time and Storage

Yes, canned tomatoes work well. Use about 2 cups (400g) of diced or crushed tomatoes, but reduce added salt since canned tomatoes often contain sodium.
Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave.
Absolutely! Replace the broth with vegetable broth and ensure all other ingredients are plant-based.
Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, for a rustic texture, mash vegetables lightly with a potato masher instead of blending.
Try crusty bread, grilled cheese, or a fresh salad. A dollop of cream or croutons add nice contrast.
Yes, use 1 tsp dried basil (added while cooking), but fresh basil at the end gives brighter flavor.
Stir in ¼ cup heavy cream or coconut milk after blending, or blend in a cooked potato for thickness.
Yes, if using gluten-free broth and ensuring no cross-contamination, this recipe is naturally gluten-free.

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