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Fresh Tomato Basil Soup Recipe

This fresh tomato basil soup recipe is truly delicious and can be served either as a hot soup as well as a cold tomato soup on a warm summer’s day. This recipe for tomato basil soup is an “easy tomato soup recipe” and it takes only 30 min from start to finish. Also if you like creamy (in texture) tomato basil soup – you can make it as creamy as you like by adding a small amount of stock during cooking, just to cover the vegetables and then adding more at the end if required. Please note this tomato basil soup recipe is spicy – if you don’t like spicy, exclude the chillies from the recipe.

Nutrition Profile:
Diabetes Appropriate, Healthy Weight, Heart Healthy, Hight Fiber, Low Calorie, Low Cholesterol, Low Saturated Fat, Dairy Free.

Good Source: Vitamin A, Vitamin C, Niacin.

4 Serving (as a starter)

Preparation time: 10 min.

Cooking time: 20 min.

Fresh Tomato Basil Soup
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    62% Vitamin B6    18%
Vitamin C    36% Iron    10%
Copper    14% Manganese    14%
Niacin    26% Riboflavin    18%
Potassium    15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?


Tomato and Basil Soup Ingredients:

500g (1.1 lb) very ripe tomatoes with their stalks (but not stems), chopped into chunks with their stalks for extra flavor;

400g (14 oz) tin of plum tomatoes;

2 celery sticks, chopped;

2 tbsp olive oil;

1 carrot, chopped;

1 medium onion, chopped;

1 liter (2 pints) of reduced sodium (salt) chicken stock;

3 garlic cloves, crushed;

Large bunch of basil, chopped;

Bay leaves;

¼ tsp chilli flakes or 1 fresh chilli.

Cooking Instruction:

  • Add the olive oil, chilli flakes, garlic, bay leaves, and onion to a saucepan. Set it over a low heat for a few minutes until the garlic and onion begin to sizzle and add the carrot and celery. Cook gently until soft, stirring well.
  • Add fresh tomato to the pan, and allow to simmer for a few minutes. Add the plum tomatoes and stir. Add just enough stock to cover, stir again and bring it to the boil, cover, turn down the heat to simmer and cook for another 10 min. Add half of the basil and continue to cook for 5 min.
  • Tip the mixture into a food processor and add the remaining fresh basil. Blitz until finely chopped but not completely smooth. Pass through a conical sieve into a clean pan and heat gently until warm not hot – you want to retain the fresh tomato and basil flavour. If you want to achieve a thinner consistency add some more stock.
  • Season, add ground black pepper to taste and serve in warm bowls.

Author: Lana Soko

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