Vegan Tomato and Basil Soup Recipe
Updated: Jan 8
If there's one thing that reminds me of my younger days in Italy it's basil and tomato soup. I'm a bit of a tomato fan and I used to start off my meals with tomato and basil soup followed by and extra-large portion of Caprese Salad and finished off with Spaghetti with tomato sauce. Everyone used to call me crazy saying how can you eat so much tomato in one go. The truth is Tomatoes are amazing. They have amazing health benefits and they taste great too.
Here is my cheap and easy to make recipe for Tomato and Basil Soup as I learnt from a very dear Italian Friend.
Four cans of plum tomatoes, or about 12 tomatoes cut in half (any old tomatoes will do)
1/4 cup of cooking oil of your liking
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 whole onions chopped into little tiny chunks (the smaller the better)
6 garlic cloves chopped or minced or 1 tablespoon of garlic puree
1/4 teaspoon crushed chilli flakes
1 packet/jar of passata
2 handfuls of fresh basil leaves
1 snippet of fresh thyme leaves
1 litre of vegetable stock
Heat the oil in a large pan until it is hot enough to fry the onions and the garlic.
Pop the onions and garlic into the pan and saute until the onions go brown.
Pop in the tomatoes and stir until the sizzling (technical Term) has stopped.
Pop the salt, pepper and chilli flakes and stir until part of the mixture.
Next pop in the Passata and the stock and leave to boil down on a lowish heat
Once the mixture has reduced to a thick consistency add the fresh basil leaves and thyme leaves.
Make sure you stir frequently and the heat is turned down or the pan will burn.
Blend with a hand blender, add seasoning and serve hot.
This recipe can also be used for spaghetti sauce bases
You may also enjoy my Butternut Squash Recipe