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+ servings
tomato and basil soup recipe
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5 from 1 vote

Tomato and Basil Soup

When using fresh tomatoes and basil this is a lovely tasting soup - ideal as a quick lunch or starter.
Course lunch, Soup
Cuisine Italian, Mediterranean
Keyword basil, soup, tomato soup
Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Servings 6 people
Calories 190kcal
Author Minze Vries
Cost £1

Equipment

Ingredients

  • 900 g Fresh tomatoes Vine ripened or Roma or San Marzano
  • 2 tbsp Fresh basil leaves
  • 1 Onion
  • 3 cloves Garlic
  • 3 tbsp Sun-dried tomato paste
  • 600 ml Vegetable stock
  • 25 g Butter
  • 120 ml dry white wine
  • 150 ml double cream
  • 1/2 tsp Oregano
  • 3 tbsp virgin olive oil

Instructions

  • Step 1 - Prepare the ingredients
    Chop the tomatoes into large pieces, and the onion & garlic into small pieces
    Make the vegetable stock
  • Step 2 - Heat the ingredients
    Heat oil and butter in saucepan
    Add & fry the onion until softened, add the garlic and fry for another 1 minute.
    Then add the chopped tomatoes, stock, oregano, white wine and sun-dried tomato paste.
    Stir and heat to just below boiling
  • Step 3 - Slow Cooker
    Pour everything into the slow cooker and put on high for 1 hour
    after 1 hour switch to low for another 4 hours
  • Step 4 - The Food Mill
    Leave to cool for a few minutes and then run through food mill.
  • Step 5 - Finalise the soup
    Pour into clean saucepan and add basil and cream and heat until just below boiling

Video

Notes

If you are using a food processor (and not a mill) then run the processed soup through a sieve to get a clear liquid

Nutrition

Serving: 250ml | Calories: 190kcal

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