This recipe is ultra simple, and like most soups, is best made the day before. Save a bit of basil (and if available, croutons) for garnish. You can also have a chunky tomato soup by opting not to blend the canned tomatoes, but rather adding to the soup when it's cooking.
This recipe is basic, but it can definitely be enhanced! Some additional tips (like adding sun dried tomatoes or roasted red peppers) are found below.
Tomatoes are a great source of nutrition, including being high in Vitamin C, potassium, folate, and vitamin K. It is also high in lycopene, which is an antioxidant with many health benefits including reduced risk of heart disease and some cancers.
Tomato Basil Soup
1 large can (~898ml)
Vegetable stock (or water)
2/3 cup, loosely packed
Red wine vinegar
Salt and Pepper
In a frying pan, sauté onion, garlic, and Roma tomatoes in olive oil until soft. Let cool.
Add to blender: canned tomatoes, red wine vinegar, honey, stock.
Blend ingredients until smooth, then add to pot. Bring to a simmer, add chopped basil, and cook for 15-20 minutes.
Serve and enjoy!
Add a jar of roasted red peppers and or sun-dried tomatoes to make this recipe even tastier and more nutritious!
To make it a cream soup, add 1 cup of homo milk.
For a vegan cream soup variation, you can add 1 cup of pre-soaked cashews to the blender mixture.
Make garlic croutons with any leftover bread. Just add minced garlic to some olive oil in a mixing bowl. Dice the bread, and toss with the garlic oil mixture. Bake for 10 minutes at 400 degrees Fahrenheit (or until golden brown)
Thanks for reading!
About me: I'm Daniel Neuman, a Registered Dietitian and owner of Edmonton-based nutrition consulting company, Simplify Nutrition. I'm also a passionate foodie learning and teaching about global foods, evidence based nutrition, and practical cooking skills. If you like the content, stay connected. If you want to work with me, get in touch! I offer private cooking classes and nutrition consulting in-person and online!