Tomato-basil soup
A well-made tomato soup is irresistible! Perfect as lunch, for dinner with a hearty piece of bread, or to serve to your child when they don't want to eat anything else :)
You can definitely use overripe tomatoes for this soup, so you don't have to throw them away!
This soup is perfect for freezing, and below is a recipe for one and a half litres.
Ingredients:
1 large onion 2 cloves of garlic 1.2 kg sweet, soft (over)ripe tomatoes 70 grams sun-dried tomatoes (from a tin or jar) 1 cube organic vegetable stock 200 ml water 2 bunches of basil Mild olive oil Extra virgin olive oil (optional) Pepper from the mill Salt Hand blender
Preparation:
Peel the onion and garlic cloves and chop finely. Heat a tablespoon of mild olive oil in a large pan over medium heat. Add the chopped onion and garlic and gently sauté on low heat until translucent, soft, and lightly coloured. This can take up to 20 minutes, so take your time!
Meanwhile, chop the tomatoes into cubes; if you have time, remove the stems.
Chop the sun-dried tomatoes into pieces. Remove the basil leaves from the stems and set aside.
Then add the fresh and sun-dried tomatoes to the onions, along with the crumbled stock cube and the water. Let it simmer gently, allowing the moisture to come out of the tomatoes, stirring occasionally, until the tomatoes are completely soft. This takes about 20 minutes.
Then turn off the heat and add the basil leaves, along with 2 tablespoons of extra virgin olive oil (not necessary, but I find it very tasty). Use a hand blender to make the soup smooth, or leave some chunks in, which is also nice. Taste and add more salt if needed and a generous amount of pepper from the mill.
Enjoy!
By: Marleen
Categories: Kitchen secrets
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