Make an easy tomato-basil soup when you want something warm, but want it fast, because you’re tired and hungry. You’ve had a long day, and a simple, light soup would really hit the spot; you have some bottled tomato juice in the refrigerator, so you decide to make your favorite “in a jiffy” soup. Not much prep work at all: in minutes, you have set the soup to simmer. You change out of your work clothes, freshen up a little and head back to the kitchen. As you inhale the aroma of the tomato-basil soup wafting towards you, your stomach growls in anticipation. A touch of cream and a couple of fresh basil leaves from that pot in your kitchen window – perfect! Some slices of a fresh baguette, maybe a few croutons, and you’re all set. Ah… a lovely, light dinner before you hit the sack, feeling warm and sated.
Let’s try a different scenario now. Your dear friend is coming over for lunch, and you know just the thing to make. You have been grocery shopping and have come home with some gorgeous-looking tomatoes, fresh basil and bakery fresh bread. You decide to make simple cucumber sandwiches to accompany fresh tomato-basil soup, made from scratch. Yes, it might take a bit more effort than using pre-made tomato juice, but it’s still pretty easy. Just cut up the tomatoes, cook them a little, and let the blender do the hard work. Strain the blended tomatoes to remove the skin and seeds, and there, you’re ready to make soup! While the soup simmers, you make the sandwiches. When your friend arrives, you are relaxed and have time for a little chit-chat, because everything’s ready! All you have to do is tear up a few basil leaves for topping the soup.
Other sandwiches go well with this soup too. Check out my Easy Zuchini Melt on Tangy and Crusty Sourdough. Super-easy to make and perfect for pairing with this soup.
Do you love soup, like me? Maybe you can check out some of the other soup recipes I have posted on this blog. Here are some links:
- Tangy and Spicy Vegetable Soup – light and refreshing, vegan and super-easy to make
- Navy Bean Soup with Carrots; hearty and satisfying, a one-dish meal
- Lentil Vegetable Soup – Moroccan-style, lip-smacking good
- Tangy and Spicy Carrot Ginger Soup – smooth, creamy and luscious
Simple Tomato Soup
Ingredients
- 2 cups Tomato juice fresh is the best, bottled/canned is next best; tomato puree is fine too, will need to be diluted with equal volume of water first-( i.e., 1 cup puree + 1 cup water = 2 cups tomato juice.)
- 2 cups water
- 2-3 cloves garlic, finely minced
- 1/2 tsp salt adjust as preferred
- 1/2 tsp black pepper freshly ground preferred
- 1 tsp sugar
- 1 tbsp butter if preferred, olive oil is fine as a substitute for butter, for a vegan option – if using olive oil, add later, to retain benefits of olive oil.
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper ground (red chilli powder) adjust per spice-level preference
- 2 tsp dried basil if not available, ok to omit; soup will still taste good, but will not have basil flavor
Garnish
- 6-8 leaves fresh basil – roughly torn do not cut with a knife if not available, OK to omit: soup will still taste good, but will not have basil flavor do not heat after adding basil- the flavor will be lost easily
- 1/4 cup fresh parsley : chopped if not available, OK to omit
- 1/4 cup cilantro (fresh coriander leaves): chopped optional- can use instead of parsley; soup will still taste good, but flavor will be different
- 2 tbsp whipping cream optional, but highly recommended :1-2 tsp per serving; can use thick coconut milk for vegan option (picture shown for the recipe does not have either cream or coconut milk)
- 1 cup bread croutons optional
Instructions
- Add all soup ingredients, except dried basil, to a medium saucepan (2-3 quart/liter size)
- Bring to a boil on medium heat, stirring occasionally
- Lower the heat, cover and simmer 3-4 min, then add dried basil and olive oil (if using). continue to simmer, stirring occasionally, for another 4-6 min
- Ladle, steaming hot, into individual soup bowls and garnish , as desired with basil, parsley, cilantro, and a drizzle of whipping cream or coconut milk (or just a little dollop of butter – it will melt on top of the hot soup)
- Serve with crispy toasted/fried croutons on the side, or fresh French bread with butter/pesto. A hearty salad would be nice as an accompaniment too.
From fresh tomatoes: will need 15 min extra time to prepare the tomato puree: procedure described below.
- 8-9 medium tomatoes needed: to give 2 cups of juice used in the recipe described here. Wash, cut in half lengthwise, trim the stem end with a V-cut to minimize waste, then cut into quarters.
- Microwave: Place chopped tomatoes in a heat-proof glass bowl, covered, 2 minutes on high. Allow to cool to room temperature, about 10 min. I do not recommend using plastic container, even if it is described as microwave safe. (The tomatoes can react with the plastic material) Stove-top: Place chopped tomatoes in a medium sucepan with 1/2 cup water, cook on high for 2-3 min, then loer heat, cover and simmer on low heat for 5-7 min. Allow to cool to room temperature, about 10 min
- Place the cooked tomatoes in a blender and blend on low-medium speed, until it appears pureed – do not add any water, unless absolutely needed
- Put through a mesh strainer to catch seeds and skin. Rub the blended tomatoes against the mesh with the back of a sturdy spoon to push it through. Periodically, swipe/scrape the underside of the strainer to collect the puree stuck on the bottom surface of the strainer.
- When no more is being pushed through, collect the residue left in the strainers, in your fist and squeeze into the strainer. About 2 tbsp of juice will be collected this way.Again, scrape the underside of the strainer, to catch all the pulp stuck there.
- Put 1/2 cup water to heat. When it is hot, add it to the blender, swirl carefully to catch residual tomato puree stuck to the sides and top of the blender jar. Put this through the mesh strainer too, to collect a little more juice.
I’ve been trying to replicate your tomato soup recipe for years and I’m so glad I have it now. This soup is delicious and is very simple to make if you use canned tomato juice. Although I’m sure using fresh tomatoes is worth the effort.
When I’m tired… of course I use the canned/bottled juice! But sometimes, when you get some lovely looking fresh tomatoes, and have time, it’s definitely worth making from scratch!
I love the scenes you set when sharing your recipes. This is the tomato recipe I didn’t think I needed!! And who can pass up the idea to make a cucumber sandwich to go along with this dish after that mouth-watering description? I will probably use this recipe more frequently as the nights get longer and the days get colder. You never disappoint!
One of my favorite soup/sandwich combos! Sliced cucumber sandwiches with spicy Indian Chatni on fresh bread! Planning to post the chatni recipe soon! Move over, Pesto- you’ve got competition!
The Soup was just delicious & heartwarming .
I can’t wait to try this, and it looks easy for a beginner like me! Even making the tomato puree from scratch looks manageable!
From the bottled juice , it is extremely easy , even for a beginner! Everyone is a beginner at some point, no matter how far they’ve moved on since then!
Even making puree from fresh tomatoes is not hard. Just follow the directions – like you do in the chemistry lab!!
This soup is the BEST. Easy to make and is very delicious. Another added bonus is that you can easily make larger quantities for a party effortlessly. Love this soup.
So glad you like it Dee! Hope your party guests love it too!