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. <\/p>\n
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. <\/p>\n
Nutritional properties<\/strong><\/h3>\nThis preparation concentrates the best of garden vegetables into a hot, smooth, and very easy-to-digest version:<\/p>\n
\n- 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.<\/li>\n
- Low in calories and rich in water: it’s a hydrating dish, light for dinner, and packed with potassium, magnesium, and vitamin C.<\/li>\n
- Comforting effect: served hot, it aids digestion and provides a feeling of fullness without heaviness.<\/li>\n<\/ul>\n
Preparation time: 30 minutes<\/p>\n
Servings: 4 people<\/p>\n
Difficulty: Very easy<\/p>\n
Utensil used: Vitrinor Pot<\/p>\n<\/div>
You need:<\/h2>\n<\/div>\n- 1 kg ripe tomatoes<\/li>\n
- 1 onion<\/li>\n
- 2 cloves garlic<\/li>\n
- 500 ml vegetable broth<\/li>\n
- 2 tablespoons extra virgin olive oil<\/li>\n
- Salt and pepper to taste<\/li>\n
- Fresh basil<\/li>\n<\/ul>\n<\/div><\/div><\/div>
Step by step<\/strong><\/h3>\n<\/div>\n- Prepare the vegetables: Wash the tomatoes well and cut them into pieces. Peel and chop the onion and garlic cloves. <\/li>\n
- Saut\u00e9 the base: Heat the 2 tablespoons of olive oil in a Vitrinor saucepan over medium heat and saut\u00e9 the onion with the garlic for 5-6 minutes, until tender and translucent.<\/li>\n
- Cook the tomatoes: Add the chopped tomatoes and cook for 10 minutes, stirring occasionally so they soften and release their juices.<\/li>\n
- Cooking: Add the hot vegetable broth and cook over medium heat for 15 more minutes so all the flavors integrate well.<\/li>\n
- 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. <\/li>\n
- Serve: Serve the soup very hot and decorate each plate with a drizzle of olive oil and a few fresh basil leaves.<\/li>\n<\/ol>\n
Suggestions for variations and accompaniments<\/strong><\/h3>\n