Fresh tomato and basil soup
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
- 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.
- 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.
- Whisk milk and cornflour together in a bowl until dissolved.
- 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.
- 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 & ratings
Average global rating:
(20)
Reviews in English (18)
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
Somehow all the tomato flavor got completely lost in the cloves, I think. - 19 Mar 2015 (Review from Allrecipes US | Canada)
I really liked this... fresh and delicious. I'm going to also try this w/o the milk and sub stock - 10 Jul 2014 (Review from Allrecipes US | Canada)
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