Hot tomato soup with basil
There’s a transitional period in the year when chilled gazpachos and salmorejos start to be less appealing, but it’s not yet cold enough to cook hearty, slow-simmered stews. This is when hot tomato soup with basil triumphs.
It harnesses all the intensity and freshness of ripe tomatoes, but is served in a steaming bowl that comforts from the first spoonful. A light, Mediterranean, and very easy-to-make spoon recipe when you have a good saucepan in the kitchen.
Nutritional properties
This preparation concentrates the best of garden vegetables into a hot, smooth, and very easy-to-digest version:
- High lycopene content: when cooking tomatoes with extra virgin olive oil, the absorption of lycopene (a powerful natural antioxidant) is multiplied compared to consuming raw tomatoes.
- Low in calories and rich in water: it’s a hydrating dish, light for dinner, and packed with potassium, magnesium, and vitamin C.
- Comforting effect: served hot, it aids digestion and provides a feeling of fullness without heaviness.
Preparation time: 30 minutes
Servings: 4 people
Difficulty: Very easy
Utensil used: Vitrinor Pot
You need:
- 1 kg ripe tomatoes
- 1 onion
- 2 cloves garlic
- 500 ml vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh basil
Step by step
- Prepare the vegetables: Wash the tomatoes well and cut them into pieces. Peel and chop the onion and garlic cloves.
- Sauté the base: Heat the 2 tablespoons of olive oil in a Vitrinor saucepan over medium heat and sauté the onion with the garlic for 5-6 minutes, until tender and translucent.
- Cook the tomatoes: Add the chopped tomatoes and cook for 10 minutes, stirring occasionally so they soften and release their juices.
- Cooking: Add the hot vegetable broth and cook over medium heat for 15 more minutes so all the flavors integrate well.
- Blend and adjust: Remove from heat and blend the mixture directly in the saucepan until you get a fine and homogeneous cream. Season with salt and black pepper to taste.
- Serve: Serve the soup very hot and decorate each plate with a drizzle of olive oil and a few fresh basil leaves.
Suggestions for variations and accompaniments
- With a crunchy touch: serve it with garlic fried bread croutons or toasted sunflower seeds.
- The classic pairing: accompany this bowl with a grilled cheese sandwich for dipping directly into the soup.
- A creamy touch: if you prefer a silkier texture, add a splash of liquid cream or a tablespoon of cream cheese just before blending.
- Spicy touch: add a few drops of Tabasco sauce, Sriracha, or a chili pepper along with the garlic during the sauté if you like intense flavors.
Enjoying seasonal cooking requires very little when fresh produce is combined with cookware that distributes heat efficiently. A steaming bite, straight to the plate and perfect for taking care of the family at any time of the year.
