WHY MAKE THIS RECIPE
Easy Tomato Basil Soup (No Cream) is a delightful dish that offers a burst of flavors with every spoonful. Using simple, fresh ingredients, this recipe focuses on the natural sweetness of tomatoes and the aromatic touch of basil. It is perfect for a light lunch or dinner, and because it does not include cream, it remains healthy and light. This soup is not only easy to make, but it is also a wonderful way to enjoy fresh vegetables. Whether you are cooking for yourself or hosting friends and family, this soup will surely please anyone who tries it.
Making your soup from scratch allows you to control the ingredients and avoid preservatives that are often found in store-bought options. Additionally, creating this dish is a great way to practice your cooking skills in the kitchen. The transformation of simple ingredients into a delicious dish is both rewarding and satisfying.
HOW TO MAKE Easy Tomato Basil Soup (No Cream)
Ingredients
- 6 tomatoes on the vine
- 700 g cherry tomatoes (1 2/3 lb)
- 1 1/2 cups vegetable stock
- 1 tbsp vegetable oil
- 2 cloves of garlic
- 1 onion
- 1 tbsp fresh basil
- 1/8 tsp black pepper
- 1/2 tsp salt
DIRECTIONS
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Wash the large tomatoes and cut them into quarters. Place all the tomatoes on a roasting tray.
- Roast the tomatoes in the oven for about 45 minutes or until they are tender and caramelized.
- While the tomatoes roast, heat a pan over medium heat and add one tablespoon of vegetable oil.
- Peel and finely chop the onion. Once the oil is hot, add the chopped onion to the pan and fry until they turn golden brown.
- Next, peel and chop the garlic cloves and add them to the pan with the onion. Fry for an additional 30 seconds until the garlic is fragrant.
- After the tomatoes are finished roasting, add them to the pan with the onion and garlic.
- Pour in the vegetable stock and stir everything together. Let it cook for about 5 minutes.
- Add half of the fresh basil to the pot. Season the soup with salt and black pepper to taste.
- Remove the pan from heat and let the soup cool slightly.
- Pour the soup into a blender and blend until it is smooth. If you prefer a chunkier texture, you can blend it less.
- If desired, you can sieve the soup to remove the seeds. This will give you a smoother finish.
- Transfer the soup back into the pan and reheat gently.
- Serve your soup in bowls, garnished with the remaining fresh basil.
HOW TO SERVE Easy Tomato Basil Soup (No Cream)
Serve the Easy Tomato Basil Soup hot, right after cooking. This soup pairs wonderfully with a crusty bread or a grilled cheese sandwich. For a lovely presentation, drizzle a little olive oil on top of the soup and garnish with fresh basil leaves. If you’d like to enhance the flavors, consider adding a sprinkle of Parmesan cheese on top just before serving.
This soup can also be served as a flavorful starter or as part of a larger meal. Many people enjoy a simple salad alongside it for a complete meal.
HOW TO STORE Easy Tomato Basil Soup (No Cream)
If you have leftovers, you can store the Easy Tomato Basil Soup in the refrigerator. Place the cooled soup in an airtight container, and it will last for about 3 to 4 days.
To reheat, simply pour the soup into a pot and warm it over low heat until heated through. Stir occasionally to prevent it from sticking to the bottom.
If you want to store the soup for a longer time, consider freezing it. Allow the soup to cool completely, then pour it into freezer-safe bags or containers. It can be frozen for up to 3 months. When you are ready to enjoy the soup again, simply thaw it in the refrigerator overnight and reheat it on the stove.
TIPS TO MAKE Easy Tomato Basil Soup (No Cream)
-
Choose Fresh Ingredients: For the best flavor, choose ripe tomatoes and fresh basil. The quality of your ingredients greatly impacts the taste of the soup.
-
Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper according to your preference. Different brands of vegetable stock can vary in saltiness.
-
Blending Options: If you prefer a chunkier soup, you can blend only half of it and leave the other half unblended. This gives a nice texture to the dish.
-
Add Depth: Consider adding a pinch of red pepper flakes or a dash of balsamic vinegar for added flavor. These ingredients can enhance the overall taste of your soup.
-
Freshness Matters: If possible, grow your own tomatoes or choose those that are in season for maximum flavor.
VARIATIONS
There are many ways to customize your Easy Tomato Basil Soup to suit your taste.
-
Add Vegetables: You can include other vegetables such as bell peppers, carrots, or zucchini. Just roast them along with the tomatoes for a hearty addition.
-
Spicy Kick: If you enjoy heat, consider adding crushed red pepper flakes or diced jalapeños to the pan when you add the garlic.
-
Herb Infusion: Swap the basil for other fresh herbs such as thyme or oregano. You can also experiment with a mix of different herbs.
-
Creamy Version: If you want a creamier soup without traditional cream, try adding a bit of cashew cream or blending in some cooked potatoes for a velvety texture.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes if fresh ones are not available. Use about 2 cans (14.5 oz each) of diced tomatoes, and the cooking time may be reduced since they are already cooked.
How do I know when the tomatoes are roasted enough?
The tomatoes should look slightly charred and be soft to the touch. They should have released their juices, and the caramelization will give them a sweet taste.
Can I make this soup in advance?
Yes, you can make this soup ahead of time. It actually tastes even better the next day as the flavors continue to meld. Store it in the fridge and reheat when ready to serve.
Enjoy making and sharing your Easy Tomato Basil Soup (No Cream), relishing the fresh flavors and the comfort it brings to your meals!
Easy Tomato Basil Soup (No Cream)
Ingredients
Method
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Wash the large tomatoes and cut them into quarters. Place all the tomatoes on a roasting tray.
- Roast the tomatoes in the oven for about 45 minutes or until they are tender and caramelized.
- While the tomatoes roast, heat a pan over medium heat and add one tablespoon of vegetable oil.
- Peel and finely chop the onion. Once the oil is hot, add the chopped onion to the pan and fry until golden brown.
- Next, peel and chop the garlic cloves and add them to the pan with the onion. Fry for an additional 30 seconds until fragrant.
- After the tomatoes are finished roasting, add them to the pan with the onion and garlic.
- Pour in the vegetable stock and stir everything together. Let it cook for about 5 minutes.
- Add half of the fresh basil to the pot. Season with salt and black pepper to taste.
- Remove the pan from heat and let the soup cool slightly.
- Pour the soup into a blender and blend until smooth. For a chunkier texture, blend less.
- If desired, sieve the soup to remove seeds for a smoother finish.
- Transfer the soup back into the pan and reheat gently.
- Serve in bowls, garnished with the remaining fresh basil.