Mediterranean Tomato and Basil Soup
Sun-bright tomato and basil lunch in minutes
A smooth, lightly sweet vegetarian soup made with stock and garlic, thick enough to stand alone for a fast Mediterranean lunch.
Shopping list
- 600 g ripe tomatoes
- 1 shallot
- 3 garlic cloves
- 400 ml vegetable stock
- 3 tbsp olive oil
- 20 g fresh basil leaves
- Salt to taste
- Black pepper to taste
Ingredients
- 600 g ripe tomatoes halved
- 1 shallot finely chopped
- 3 cloves garlic crushed
- 400 ml vegetable stock
- 3 tbsp olive oil
- 20 g fresh basil leaves
- to taste salt
- to taste black pepper
Method
-
2 min
Warm the olive oil in a large pot over medium heat until shimmering but not smoking.
-
3 min
Add shallot and garlic, stirring gently until softened and fragrant but not browned.
-
4 min
Pour in stock, bring to a simmer, then add halved tomatoes and let them soften.
-
15 min
Simmer uncovered for 15 minutes, mashing tomatoes occasionally with a spoon.
-
5 min
Blitz soup with an immersion blender or transfer to food processor until smooth.
-
3 min
Return to pot, add most basil, season well, and warm through gently.
-
2 min
Taste, adjust salt, then ladle into bowls and top with remaining basil.
Chef's tips
- Use ripe tomatoes for deeper flavor.
- Blend while slightly warm, not boiling, to avoid splashing.
- Adjust stock for your desired thickness.
Swap it
- Cherry tomatoes
- Swap halved for chopped cherrys to soften faster.
- Canned tomatoes
- Use 400g chopped tinned for out-of-season cooking.
- Dried basil
- Add 1 tsp dried only at the very end.