SUN-DRENCHED TOMATO BASIL BROTH

This light yet flavourful Sun-Drenched Tomato Basil Broth is a nourishing blend of diced tomatoes, fragrant basil and a hint of tomato paste simmered in vegetable broth. Finished with a drizzle of olive oil, it’s a minimalist’s dream and delivers warmth without heaviness. Ideal for chilly days or quick lunches, it’s a perfect example of how five simple ingredients can combine into something elegant and satisfying. The fresh basil infuses a delicate herbal note, making this dish bright, clean and revitalising for the body and spirit. Whether you’re craving a gentle detox or seeking a comforting supper with little fuss, this soup fits beautifully into any clean-eating routine. Pair with a slice of crusty wholemeal bread or enjoy it solo for a light and hydrating meal. It’s also easy to batch-prep for the week, ensuring your meals stay fresh and wholesome.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Italian

PREPARATION/TECHNIQUES

5 ingredients or less, One‑Pot Wonders, Simmer

OCCASION/HOLIDAY

Winter, Spring, Mother’s Day, Valentine’s Day

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian, Quick & Easy, Low Fat, Healthy

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Sun-Drenched Tomato Basil Broth:

• ½ cup diced tomatoes (fresh or canned)

• ½ cup vegetable broth

• 1 teaspoon tomato paste

• 5 fresh basil leaves

• 1 teaspoon olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 65.1 kilocalories

• Fat: 4.9 grams

• Saturated Fat: 0.7 grams

• Carbohydrates: 5.4 grams

• Sugar: 3.8 grams

• Sodium: 199.3 milligrams

• Fibre: 2.6 grams

• Protein: 1.3 grams

• Calcium: 50.5 milligrams

• Iron: 0.9 milligram

• Potassium: 297.5 milligrams

PREPARATION

• Heat The Oil: In a small saucepan over medium heat, add the olive oil and allow it to warm gently.

• Sauté The Tomato Paste: Stir it into the tomato paste and cook for about 30 seconds to deepen its richness.

• Add Tomatoes And Broth: Pour in the diced tomatoes and vegetable broth, stirring them once to combine all the flavours.

• Simmer Gently: Bring the mixture to a light simmer and cook uncovered for 6 to 8 minutes, until the flavours meld.

• Finish With Basil: Tear the basil leaves and stir them in during the last minute of cooking to release their aroma.

• Serve Immediately: Ladle into a warmed bowl and enjoy plain or alongside a slice of crusty wholemeal bread.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

• Use Fresh Tomatoes: If available, ripe vine tomatoes add a sweeter and stronger flavour than canned.

• Enhance Aroma: Warm the basil leaves between your palms before adding to release their essential oils.

• Double The Batch: This recipe scales easily with multiple ingredients for meal prep or dinner for two.

• Boost Flavour: Add a pinch of sea salt or black pepper just before serving to enhance depth.

• Strain If Needed: If you prefer a smoother soup, pass it through a sieve or blend briefly.

VARIATIONS

• Add Protein: Stir in ¼ cup of white beans or cooked lentils for a heartier version.

• Go Spicy: Add a pinch of chilli flakes or a dash of hot sauce for heat.

• For Vegetable Creaminess: Blend in 1 tablespoon coconut milk or cashew cream for a silkier consistency.

• Make It Gluten-Free: Serve it as it is or with gluten-free crackers instead of bread.

• Low-Sodium Option: Use a salt-free broth and season at the end with herbs like thyme or oregano.

• Brighten The Finish: A squeeze of fresh lemon or a few drops of balsamic vinegar at serving adds complexity.

PREPPING AND STORAGE

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: This soup freezes well. Let it cool completely, transfer to a freezer-safe container and freeze for up to 1 month.

• Reheat Gently: Warm over low heat on the stove, stirring occasionally to preserve the delicate basil flavour.

• Make Ahead: Prepare the soup base without basil, store it chilled and add fresh basil upon reheating to maintain its freshness.