Fresh tomato and basil soup

    Fresh tomato and basil soup

    4saves
    1hr15min


    5 people made this

    About this recipe: Fresh tomatoes are cooked with veggies and the right balance of herbs and spices for a very flavourful summer soup. Add a splash of balsamic vinegar in individual bowls when serving, if you like.

    Ingredients
    Serves: 4 

    • 1.25kg fresh tomatoes, chopped (with seeds and juice)
    • 1 onion, finely chopped
    • 130g carrots, finely chopped
    • 3 cloves garlic, crushed
    • 1 teaspoon extra-virgin olive oil, or more to taste
    • 500ml chicken stock
    • 2 teaspoons salt, or to taste
    • 3/4 teaspoon sugar
    • 3/4 teaspoon dried dill
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon ground cloves
    • 225ml skimmed milk
    • 1 tablespoon cornflour
    • 1 1/2 teaspoons butter (optional)
    • 5 large fresh basil leaves, or more to taste
    • 20g grated Parmesan cheese, or to taste
    • 2 tablespoons freshly chopped basil, or to taste

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Combine tomatoes, onion, carrots and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
    2. Mix chicken stock, salt, sugar, dill, black pepper, celery salt and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavours have blended, about 20 minutes.
    3. Whisk milk and cornflour together in a bowl until dissolved.
    4. Heat butter in a saucepan over medium-low heat. Whisk cornflour mixture into melted butter until smooth and thickened, 3 to 5 minutes. Slowly pour thickened mixture into tomato soup, stirring until incorporated.
    5. Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and freshly chopped basil.

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    Reviews (1)

    MarkMurphy
    0

    Loved the recipe tweaked it slightly used cellery instaed of the celery salt adds some cream and the zest and juice of one lemon - 30 Nov 2016

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